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Air Fryer Vietnamese-style Chicken Wings

Air frying has surged in popularity as a cooking method in recent years and I am totally onboard. But you know what I’m most definitely NOT on board with? Anaemic-looking ‘fried’ chicken. So often you get such a disappointing colour rather than that glorious golden glow deep-frying gives. The good news? I’ve got the solution, thanks to a couple of nifty ingredients to encourage browning and crisping in the air fryer. Problem solved!


Air Fryer Vietnamese-style Chicken Wings

5 minutes + 15 minutes marinating
25 minutes

1kg (2 lb 3 oz) chicken wings (I like mine cut into drums and flats)

1 cup Marion’s Kitchen Vietnamese Lemongrass and Garlic Marinade

1 cup cornflour (cornstarch)

½ tsp baking powder

1 tsp sugar

1 tsp sea salt

spray oil e.g. rice bran oil or olive oil

fresh coriander (cilantro) leaves, roughly chopped, to serve

finely sliced red chilli, to serve

  • Step 1

    In a large mixing bowl, combine the chicken with ¼ cup of the Marion’s Kitchen marinade. Place in the refrigerator to marinate for 15 minutes.

  • Step 2

    In a separate clean bowl, whisk together the cornflour, baking powder, salt and sugar. Place the marinated chicken pieces into the cornflour mixture and toss until they’re all coated.

  • Step 3

    Spray the basket of the air fryer with a little cooking oil. Pat off any excess flour from the chicken pieces, then place into the basket, taking care not to overcrowd it (you may need to cook the chicken in batches). Spray a little extra cooking oil over the chicken and then cook in the air-fryer on 200°C (390°F) for 10 minutes. Turn the chicken pieces over and cook for a further 5-10 mins until they’re crispy and golden in colour.

  • Step 4

    Once the chicken is cooked, add the pieces to a wok. Place over a high heat and add the remaining ¾ cup of marinade. Toss the pieces in the sauce until well-coated and hot, then turn off the heat. Add the coriander and chilli and toss through. Transfer chicken pieces to a plate. Serve immediately.

  • Notes

    – Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with chicken stock.

What sugar is best to use when making cookies?

I like to use a mix of sugars in this dessert recipe. The soft brown sugar makes the cookies nice and chewy, while white sugar helps make them crispy. The perfect cookie texture is a combination of the two!

What is shichimi togarashi?

Shichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets, although can often be found in the spice section of many supremarkets.

What’s the difference between sesame bars and sesame snaps?

In Australia, you can buy sesame bars and sesame snaps from the supermarket. A popular brand is Eden Sesame Bar. Sesame snaps are a thinner version with more of a crispy consistency. A popular brand among Australians is Golden Days.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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