Whether as a dinner meal or just a snack accompaniment for your Sunday game viewing a platter of chicken wings would always fill the job. Gone are the days when you had to make a mess of the kitchen just to cook your favorite chicken wing dish. With an air fryer, you will never have to worry about getting batter all over your apron or smelling of oil from frying.
Deep-fried chicken wings are nowhere being new to the world of culinary. It has long been served as a South American dish back in the days. What became popular thereafter was the sauce-coated fried chicken wings served with a side of cold beer over a game of football. There is actually a reason how a chicken wing meal has been associated with being enjoyed over a game at night. When the trend in the 80’s of Americans wanting more boneless chicken meat erupted, restaurants and other food places started to pile up with chicken wings and prices were relatively low for this chicken part. Food business owners started to think of how to sell chicken wings better.
Amid the very low prices of chicken wings, restaurant and bar owners thought that pairing it up with a savory and salty sauce would make it a good pair with beer. During this time, bars started to get equipped with TV sets and gained customers by featuring football games. The idea of serving an easily shareable meal that is perfect when paired with beer was a hit for patrons. Soon after, a plate of chicken wings became a staple snack for when watching a game with ice cold beer.
The problem with making chicken wings is how tedious and messy they get. Using this recipe for your Teriyaki chicken wings makes the cooking process five times faster than the regular frying method. No more wet batter and sticky fingers with this recipe. Get your chicken wings not only for game night, but even as an everyday meal. Pair your air fried chicken wings with a teriyaki sauce or coat it just how the traditional way of chicken wings are served.
Teriyaki chicken wings air fryer recipeCourse: MainCuisine: AmericanDifficulty: Medium
Chicken wings – 10 pcs.
Salt, pepper – to taste
Garlic – 2 cloves
Teriyaki – 3 tbsp.
Starch – 3 tbsp.
Sesame – 2 tbsp.
Scallion – 2 feathers
Olive oil – 2 tbsp.
- Prepare all the food you need. Wash chicken wings and remove all unnecessary. Measure out the right amount of starch, sesame seeds.
- Cut off the tip of each wing. Then cut the wings at the joint. Put in a bowl, add salt and chicken spices, olive oil. Stir and let marinate for 10-15 minutes. You can leave the wings in the refrigerator overnight by covering the bowl with plastic wrap.
- Add starch to the bag. Put your wings there.
- Tie the edges of the bag and shake. Each part of the wing should be coated with starch.
- Transfer the wings to the wire rack. Bake at 200 degrees for 15 minutes.
- After the timer beeps, transfer the hot wings to a bowl. Pour in the teriyaki sauce and add the crushed garlic. Mix thoroughly.
- Place the wings on a serving plate. Sprinkle with sesame seeds and chopped scallion.
Tips and tricks
- Use fresh ingredients to make your dish tasty. The freshness of a chicken can be determined by its appearance (pale pink skin color) and smell. The starch helps keep the chicken juicier. You can use potato or corn starch. For a spicy or savory dish, add chili as you marinate.
- Remember to lightly toast the garlic to give your teriyaki sauce a boost. You can lightly toast them on a greaseless pan or fry them over olive oil. The key to get perfect, golden brown garlic is to remove them from the heat just before they go brown.
- It is better to cook the wings in such a quantity that they can be eaten right away. However, you can store the wings in the refrigerator in a tightly closed container as they have a strong garlic flavor. You can reheat in the microwave, oven, or air fryer.
- If you are not sure if you can finish the whole meal, do not combine all the sauce with the chicken wings yet. The sacu will make it hard for you to make the wings crispy again when reheating.
- The type of starch you use also affects how crispy your chicken can be. A mixture of potato and cassava starch can give you a light yet very crispy result.
- The key to an easily crispy chicken wing meal using an air fryer is to put the chicken wings dry and not dripping wet. To ensure this, pat the chicken wings dry using a kitchen towel before putting them in the air fryer. If you have the luxury of time, you can also put them in the refrigerator for an extra set of 12 hours after removing them from the marinade.
- Teriyaki wings can be prepared for a protein diet. And if you’re on a keto diet, remove the starch from the recipe. You can serve these wings for lunch or dinner, with vegetables and herbs.
- If you want your chicken wings to be crispy yet keto-friendly, you can use almond flour mixed in with some crushed pork rinds or parmesan cheese to act as a coating. Alternative to almond flour, you can also use coconut flour mixed in with some parmesan. The pork rind or cheese in the coating gives the chicken a nice and crispy texture after air frying. If you put both keto-friendly flour alone without the pork rind or cheese, the chicken wings can become floury.