I love chicken wings. Give me a whole bowl of them and I’ll happily devour the whole lot.
Granted, they’re not the healthiest – particularly when they’ve been deep-fried. So I wanted to get crispy Chinese chicken wings using the air fryer – using less oil and taking less time.
After a little trial and error, I came up with these air fryer crispy chicken wings. Not only are they really tasty and moreish, but the skin is really crispy without being greasy. They’re honestly better than takeaway.
Why you’ll love these air fryer crispy chicken wings
They’re genuinely crispy. The cornflour coating and air fryer combination create that perfect crunch without deep frying. The skin crisps up beautifully and stays that way.
Less oil, less guilt. You only need about a tablespoon of oil brushed on, compared to cups of oil for deep frying. They’re so much lighter but just as delicious.
The marinade is incredible. Chinese five spice, garlic, ginger, and soy sauce create layers of flavour. The longer you marinate (overnight is best), the better they taste.
What ingredients are needed for crispy chicken wings?
Many of the ingredients I’m sure you’ll have in your store cupboard and fridge, which make these air fry chicken wings really simple to prepare. All you need to make this incredible dish are:
- 1kg chicken wings
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (or dry sherry)
- 1 tsp garlic powder
- 1 tsp ginger paste or fresh grated ginger
- 1 tsp Chinese five spice
- 1½ tsp salt
- 6-8 tbsp cornflour (for coating)
- 1 tbsp vegetable oil (for brushing)
The Chinese five spice is really key here – it gives that authentic takeaway flavour. Don’t skip it!
How to make air fryer crispy chicken wings
Step 1: Marinate the chicken wings
The hardest part is having the patience to wait. As with lots of my other chicken recipes, including my chicken shawarma and chicken biryani, the longer you marinate the chicken, the better the taste.
Get a large bowl or dish and add the chicken wings. Add all the ingredients except the vegetable oil and cornflour.
Using your hand, combine all the ingredients together, making sure all the wings are covered in the marinade. I would recommend marinating the chicken wings for at least three hours – and even better, overnight.
Step 2: Coat in cornflour
Once you’re ready to air fry the chicken wings, you need to coat them in cornflour. There’s no need for beaten egg – simply dip and dredge each chicken wing in the cornflour until it’s completely coated.
Shake off the excess. This cornflour coating is what creates that amazing crispy texture.
Step 3: Brush with oil
Before cooking, brush vegetable oil on both sides of each wing. You don’t need a lot of oil, just enough to thinly cover the chicken.
You can use a spray, but I find using a brush and dipping it in oil offers more even coverage.
Step 4: Air fry to perfection
Preheat the air fryer for around five minutes – this step really helps the chicken become crispy. Set it to 200°C.
Add the chicken wings to the air fryer basket. They need to be separate and not stacked on top of each other to ensure even cooking. You may have to do this in two batches if your basket is smaller.
Cook at 200°C for 5 minutes, then open and turn the chicken wings. Cook again for another 5 minutes, then turn again.
Repeat this step twice until you’ve air fried the chicken wings for 20 minutes total. At this point, they should be cooked through and crispy.
If you don’t think they’re crispy enough, cook for a further 5 minutes.
How long to cook chicken wings in the air fryer?
Total cooking time: 20 minutes at 200°C
Turn the wings every 5 minutes (so you’ll turn them 4 times total). This ensures even crisping on all sides.
Temperature: 200°C (400°F)
Turns: Every 5 minutes
Batch cooking: Don’t overcrowd the basket
What makes these chicken wings crispy?
The cornflour coating is the secret. It creates a light, crispy crust when air fried. Much better than regular flour.
Preheating the air fryer helps. That blast of immediate heat starts the crisping process right away.
Not overcrowding is crucial. Air needs to circulate around each wing. Stack them and they’ll steam instead of crisp.
Turning every 5 minutes ensures even browning and crisping on all sides.
What to serve with air fryer chicken wings
I love to dip these crispy chicken wings in sweet chilli sauce or soy sauce mixed with chilli oil. The combination is addictive.
These are great for an appetiser or snack. You could even serve them with noodles or egg-fried rice for a full meal.
Perfect dipping sauces:
- Sweet chilli sauce (my favourite)
- Soy sauce with chilli oil
- Sriracha mayo
- Honey garlic sauce
- Plain soy sauce
Serve alongside:
- Egg fried rice
- Chinese noodles
- Fresh cucumber slices
- Pickled vegetables
Can you keep leftover crispy chicken wings?
I’d be surprised if you haven’t eaten them all, but if you have some left, you can refrigerate these chicken wings for up to three days. Reheat for 5 minutes at 180°C to re-crisp them.
You can also freeze these chicken wings for up to three months. Reheat from frozen for around 15-20 minutes at 180°C.
The air fryer is brilliant for reheating – they crisp back up beautifully, unlike microwaving which makes them soggy.
Tips for the best air fryer crispy chicken wings
Marinate overnight if possible. The flavour difference is noticeable. Even 3 hours works, but overnight is ideal.
Don’t skip the preheat. Those first 5 minutes at full temperature help create the crispy exterior.
Pat the wings dry before coating in cornflour if they’re very wet from the marinade. This helps the coating stick better.
Use cornflour, not regular flour. Cornflour (cornstarch) creates a much crispier coating than plain flour.
Turn regularly. Every 5 minutes ensures even cooking and prevents burning on one side.
Can you make these wings spicier?
Absolutely! Add fresh chopped chillies to the marinade, or sprinkle chilli flakes over the wings before air frying. You can also serve with extra chilli oil for dipping.
For a milder version, just stick to the recipe as written – it’s got great flavour without too much heat.
Common mistakes when making air fryer chicken wings
Overcrowding the basket: This steams the wings instead of crisping them. Cook in batches if needed.
Not turning them: Turning every 5 minutes is essential for even cooking and crisping.
Skipping the marinade time: At least 3 hours is needed for the flavours to develop. Rush this and they’ll taste bland.
Using too much oil: You only need a thin brush coating. Too much makes them greasy.
Forgetting to preheat: Start with a hot air fryer for maximum crispiness.
Frequently asked questions about air fryer chicken wings
How long do air fryer chicken wings take?
20 minutes at 200°C, turning every 5 minutes. Plus marinating time (minimum 3 hours, overnight is best).
Do I need to use cornflour?
Yes, cornflour creates the crispy coating. Regular flour won’t give the same crunch.
Can I make these without Chinese cooking wine?
Yes, use dry sherry or just omit it. The wings will still be delicious.
How do I know when the chicken wings are cooked?
They should reach 75°C internal temperature and the juices should run clear. After 20 minutes at 200°C they’re usually done.
Can I use frozen chicken wings?
Defrost them completely first, then marinate. Don’t air fry from frozen or they won’t cook evenly.
Why aren’t my wings crispy?
Common reasons: overcrowding the basket, not preheating, not turning them enough, or the wings were too wet before coating.
Can I double the recipe?
Yes, but cook in batches. Don’t stack wings in the air fryer or they won’t crisp properly.
What’s the best dipping sauce?
Sweet chilli sauce is my favourite, but soy with chilli oil is amazing too. Try different sauces to find your preference.
Are air fryer chicken wings healthier than deep fried?
Yes! They use about 95% less oil than deep frying but still get beautifully crispy.
Can I make these gluten-free?
Use tamari instead of soy sauce and ensure your Chinese five spice has no wheat. The cornflour is naturally gluten-free.
Want to try these chicken recipes too?
-
Salt and pepper chicken wings
-
Poached Chinese chicken
-
Chicken potstickers
-
General Tso’s chicken
-
Satay chicken with peanut sauce
-
Indian spiced chicken
Air fryer crispy chicken wings recipe
Ingredients
- 1 kg chicken wings
- 1 tbsp light soy
- 1 tbsp Chinese cooking wine
- 1 tsp garlic powder
- 1 tsp ginger paste
- 1 tsp five spice
- 1 ½ tsp salt
- 6-8 tbsp corn flour
- 1 tbsp vegetable oil
Instructions
- Marinate the chicken wings with soy sauce, Chinese cooking wine, garlic powder, ginger paste, salt, and five spice. Leave for at least 2-3 hours, or overnight if possible. This will ensure a greater depth of flavour.
- When you're ready to air fry the chicken wings, put the corn flour in a large bowl or plate. Dredge the pieces of chicken in the cornflour, coating them evenly and shaking off any excess.
- Spray or brush vegetable oil on both sides then cook at 200c in a preheated air fryer for 5 minutes. Air fry for 5 minutes. Then open and then turn the wings and continue to air fry for another 5 minutes. Turn the wings another two times at five-minute intervals until they've been cooking for 20 minutes in total.
- Serve immediately with a sauce of your choice - I love sweet chilli sauce or chilli oil.
Delicious and easy to follow recipe.
Is there a store cupboard alternative to chinese wine? Thank you
Yes, you can use dry sherry or even mirin. If you don’t have either, you can leave out altogether.
Can i bake these In a fan oven
Hi, yes I don’t see why not. Lay these down on a baking tray/sheet, and make sure the oven is preheated and on a high temp around 200c.