Chinese Roast Chicken Wings
852 grams chicken wings (22 wings)
3/4 cup tapioca starch or potato starch
2 tbsp vegetable oil or avocado oil works well
2 tsp sugar to coat the wings after tossing in lemon sauce
2 tsp chicken powder
1/2 tsp ginger powder
2 tbsp soy sauce
1 1/2 tsp garlic powder
2 tsp garlic minced
1/2 tbsp Sugar
1 tbsp Lemon juice or juice of ½ lemon
1/2 tsp Salt
In a large bowl, marinate wings with the marinade ingredients for 10 minutes or overnight for best taste.
Then on a plate, first add ¼ cup of tapioca starch and begin coating your wings in the starch. Continue adding more starch as needed until you reach ¾ cups if needed. Do not simply dump the starch into the bowl of wings with the wet marinade. Coating these wings individually is important for a crispy texture.
Depending on the size of your air fryer, lay all or only half the batch of wings in air fryer. Spray or brush enough neutral oil over wings until they are all shiny.
Air fry at 400 degrees F for 8 minutes on one side. Please see below for deep frying instructions and ingredients.
Once wings have cooked then remove basket from air fryer, flip wings over. Air fry for another 8 minutes at same temperature. Repeat this process if you could only fit half the batch of wings. Meanwhile, whisk together lemon juice, sugar and salt in a small bowl.
Then toss piping hot cooked wings in lemon sauce. Lastly sprinkle sugar over the wings and toss again. Enjoy!
Instructions for deep frying:
To deep fry, heat a large wok or pot of 2 cups neutral oil over 350 degrees F. Once the hot has reached its temperature. Carefully lower the coated wings one at a time. You may need to deep fry in two batches in order not to over crowd the oil as this leads to less crispy wings. Fry for 8 minutes in total, 4 minutes each side. Once crispy brown and cooked through, toss the piping hot wings in the lemon sauce. Sprinkle sugar over top and toss again. Enjoy!