Sprig Originals's kitchen / Air Fryer Salt and Pepper Chicken Wings
Air Fryer Salt and Pepper Chicken Wings
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Takeaway-style salt and pepper wings done entirely in the air fryer basket: a cornstarch dusting gives them a crackly shell, then scallions and fresh chili blister right alongside them in the last two minutes. One basket, eight ingredients, and a bowl of shatteringly crisp wings in under 30 minutes.
Ingredients
Wings
- 2 lb chicken wings, split into flats and drumettes
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 1/2 tsp fine salt
Salt and Pepper Toss
- 1 tsp ground white pepper
- 1/2 tsp Chinese five-spice powder
- 4 scallions, cut into 1-inch pieces, greens kept separate
- 1 red chili, thinly sliced
Instructions
- Pat the wings very dry with paper towels — this is the single biggest factor in crispness. In a large bowl, toss them with the cornstarch, baking powder and 1 teaspoon of the salt until every piece is evenly coated with no dry powder left in the bowl.
- Preheat the air fryer to 380°F (195°C) for 3 minutes. Arrange the wings in a single layer in the basket, skin side up, with a little space between pieces (cook in two batches if your basket is small). Air fry for 12 minutes.
- Shake the basket and turn the wings over with tongs. Raise the temperature to 400°F (205°C) and cook a further 8 to 10 minutes, until deep golden and audibly crisp; a thermometer in the thickest drumette should read 175–180°F (80–82°C).
- Scatter the scallion whites and sliced chili over the wings in the basket and cook at 400°F (205°C) for 2 minutes more, until the scallions are lightly blistered and fragrant.
- Tip the whole basketful into a large bowl. Sprinkle over the white pepper, five-spice and remaining 1/2 teaspoon salt, add the scallion greens, and toss hard for 20 seconds so the seasoning clings to the hot coating. Serve immediately.
Chef's tips
- Dry wings crisp; wet wings steam. If you have time, leave the salted, uncoated wings uncovered in the fridge for an hour before dusting with cornstarch.
- Crowding is the only way to ruin these — a single layer with visible gaps between pieces is worth doing two batches for. Return the first batch to the basket for 1 minute at the end to reheat.
- Frozen wings work if fully thawed and patted dry; add 3–4 minutes to the second cooking stage and check the temperature.
- No fresh chili? Use 1/4 teaspoon crushed red pepper flakes added with the seasoning in the final toss instead.
Nutrition (per serving, estimated)
390calories
30gprotein
6gcarbs
26gfat
Estimates only — values vary with brands and portions.
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