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Sweet And Spicy Soy Chicken Wings

Sweet and Spicy Soy Chicken Wings

These wings deliver a complex mix of sweet, salty, and spicy flavors from the soy sauce, honey, and chili flakes. The key to an incredibly crispy skin without a deep fryer is a combination of thoroughly dried wings and a coating that includes baking powder. The baking powder raises the skin's pH, allowing it to brown more efficiently and creating a brittle, crunchy texture.
Prep Time10 minutes
Active Time45 minutes
Marination Time15 minutes
Total Time1 hour 10 minutes
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Ingredients

  • 1.5 pounds chicken wings flats and drumettes separated
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • 1 teaspoon mirin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon baking powder
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon Diamond Crystal kosher salt
  • Sliced scallions for garnish

Instructions

  • Pat the wings completely dry with the paper towels, pressing firmly and using fresh towels as needed.
  • In a large bowl, whisk together the soy sauce, honey, mirin, crushed red pepper, baking powder, five-spice powder, ground ginger, both peppers, and the kosher salt.
  • Add the dried wings to the bowl and toss with your hands until evenly coated.
  • Let the wings marinate at room temperature for 15-20 minutes.
  • Arrange the wings in a single layer in the air fryer basket, ensuring they don't touch.
  • Cook at 380F for 18-22 minutes, flipping halfway through, until the skin is deep golden-brown and crispy.
  • Check that the internal temperature reaches 175F in the thickest part.
  • Transfer the wings to a platter and top with the sliced scallions.
  • Serve immediately while crispy.

Notes

Watch carefully during the final minutes of cooking as the sugars in the marinade can burn.
For maximum crispiness, thoroughly drying the wings is essential.