Air Crisper Salt and Pepper Wings

A person in a gray apron holding a dark bowl of crispy air crisper salt and pepper chicken wings topped with sliced green chilies, minced garlic, and scallions on a wooden surface.

Adapted by Kyle Libramonte

Prep Time: 15 Min • Cook Time: 25-30 Min

Serves: 4

Ingredient:

For the Chicken & Marinade

2 lbs chicken wings
1 inch ginger, minced
3 cloves garlic, minced
¾ cup Shaoxing wine
½ tsp salt
½ tsp black pepper

For the Dredge

1 cup potato starch (sub cornstarch)

For the Topping Stir-Fry

½ tbsp unsalted butter
3 red chilies, sliced
3 stalks scallions, chopped
1 clove garlic, minced

Instructions:

Marinate the Chicken
1. Pat the chicken wings dry with paper towels — removing surface moisture is key to getting a crispy coat. In a bowl, combine the wings with minced ginger, minced garlic, Shaoxing wine, salt, and black pepper. Mix until evenly coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Dredge the Chicken
1. Spread the potato starch on a plate or baking tray. Working one piece at a time, lightly coat each wing in the starch, pressing gently to adhere. Shake off any excess — unlike a thick craggy dredge, potato starch works best as a thin, even coat that crisps up tight against the skin.
Air Fry the Wings
1. Place the 4.5 Quart Glass Pot onto the Removable Silicone Base and insert the Crisper Disk. Spray the disk with neutral oil to prevent sticking. Lightly spray the dredged wings on all sides with neutral oil — this helps the potato starch coat adhere and promotes even browning. Arrange the wings in a single layer on the Crisper Disk, leaving space between each piece for airflow. — If your wings don't fit in a single layer, work in batches or use the 2.5 Quart Glass Pot for smaller portions.
2. Place the Air Crisper unit on top and set to AirFry mode for 20 minutes. After 20 minutes, check the wings. If they need more color or crispiness, switch to MaxCrisp mode for an additional 5–10 minutes, until deeply golden and crisp. Keep a close eye on them in the final minutes — potato starch can go from perfectly crisp to overdone quickly.
Make the Topping Stir-Fry
1. While the wings finish cooking, heat a pan over medium heat and melt the unsalted butter. Add the sliced red chilies, chopped scallions, and minced garlic. Stir-fry until fragrant and just softened, about 1–2 minutes. — Don't walk away; the garlic can burn fast in butter.
2. (Optional) Can make the topping stir-fry after wings are cooked inside the aircrisper, just remove the crisper plate and add in the ingredients, set on AirFry for 3-5 minutes and mix at the halfway point.
Toss and Serve
1. Carefully remove the Air Crisper lid using the heat-resistant silicone gloves. Transfer the hot wings directly to the pan with the stir-fry or combine everything inside the Air Crisper Glass Vessel without the crisper plate. Give everything a few quick tosses until the wings are evenly coated. Serve immediately.