Air Fryer Sticky Hoisin Five-Spice Chicken Wings

By Sprig Originals ✓ · cooked up in Sprig

Chinese takeaway-style wings done entirely in the air fryer basket: a light cornstarch and five-spice coating crisps the skin without a drop of frying oil, then a three-ingredient hoisin-honey glaze gets set in the basket for the last two minutes so it clings instead of sliding off. Eight ingredients, one basket, and no pan to scrub.

Ingredients

• 2 lb chicken wings, split into flats and drumettes
• 2 tbsp cornstarch
• 1 tsp Chinese five-spice powder
• 1 tsp fine salt

• 3 tbsp hoisin sauce
• 1 tbsp honey
• 2 tsp rice vinegar
• 2 scallions, thinly sliced

Instructions

1. Pat the wings very dry with paper towels — dry skin is what crisps. Toss them in a large bowl with the cornstarch, five-spice powder and salt until every piece is evenly, thinly coated with no dry pockets. Preheat the air fryer to 380°F (195°C) for 3 minutes.
2. Arrange the wings in the basket in a single layer, skin side up, with a little space between each piece (cook in two batches if your basket is small). Air fry at 380°F (195°C) for 12 minutes.
3. Flip the wings with tongs, raise the temperature to 400°F (205°C) and cook 8 to 10 minutes more, until deep golden and crackling and an instant-read thermometer in the thickest drumette reads 175°F (80°C).
4. While they cook, stir the hoisin, honey and rice vinegar together in the same large bowl. Tip the hot wings straight into the bowl and toss for about 30 seconds until glossy and fully coated.
5. Return the glazed wings to the basket in a single layer and air fry at 400°F (205°C) for 2 minutes to set and caramelize the glaze. Tip back into the bowl, toss with the sliced scallions and serve at once.

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Nutrition (per serving, estimated)

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