When you want chicken wings In 20 minutes

Ingredients

• 2 pounds Chicken Wings (cut into drumettes and flats, skin on)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Rice Vinegar (adds bright acidity)
• 1 teaspoon Garlic Powder
• 1 teaspoon Ginger Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon White Pepper
• 1 teaspoon Baking Powder (helps create a crisp skin)

Instructions

1. Make the Marinade

   In a mixing bowl combine soy sauce, brown sugar, rice vinegar, garlic powder, ginger powder, salt, black pepper, white pepper, and baking powder. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT5M

2. Coat the Wings

   Add the chicken wings to the bowl. Using a spatula, massage the wings until each piece is fully coated with the marinade.

   Time: PT3M

3. Marinate (Optional)

   Cover the bowl with plastic wrap and let the wings sit at room temperature for 10‑15 minutes, or refrigerate up to 24 hours for deeper flavor.

   Time: PT10M

4. Air‑Fry the Wings

   Preheat the air fryer to 400°F. Arrange the wings in a single layer in the basket, making sure they don’t overlap. Air‑fry for 7‑8 minutes, flip, then air‑fry another 7‑8 minutes until golden and crispy.

   Time: PT15M

   Temperature: 400°F

5. (Optional) Deep‑Fry the Wings

   Heat oil in a deep fryer or pot to 350°F. Fry the wings in batches for 6‑8 minutes, turning once, until crisp and golden. Transfer to paper towels to drain.

   Time: PT15M

   Temperature: 350°F

6. Serve

   Transfer the cooked wings to a serving plate. Sprinkle a pinch of extra white pepper if desired and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

0 g