Air Fryer Chinese Chicken Wings with Hoisin Sriracha Sauce
Crispy chicken wings with Chinese flavors, featuring a savory marinade of soy sauce, Shaoxing wine, and aromatic spices. The dual cornstarch and potato starch coating creates an ultra-crispy exterior in the air fryer, while the sweet-spicy hoisin sriracha sauce adds the perfect finishing touch. These wings are ideal for game day, casual dinners, or whenever you crave restaurant-quality Chinese wings at home. The marinating step ensures deep flavor penetration, while the air fryer delivers consistent crispiness without the oil of traditional frying.
Ingredients
- 2 pounds fresh chicken wings
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, Chinese cooking wine
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons potato starch, or more cornstarch
- ¼ cup hoisin sauce
- 2 tablespoons sriracha sauce
- 1 teaspoon sesame seeds, for garnish
- green onions, chopped, for garnish
- red pepper flakes, for garnish
Instructions
- 1
Pat chicken wings dry with paper towels
- 2
Combine baking powder, salt, black pepper, white pepper, garlic powder, onion powder, and brown sugar in small bowl
- 3
Sprinkle seasoning mixture over wings and toss until thoroughly coated
- 4
Whisk together soy sauce, Shaoxing wine, and sesame oil in large bowl
- 5
Add seasoned wings to marinade and toss to coat
- 6
Marinate for at least 30 minutes at room temperature
- 7
Combine cornstarch and potato starch in large bowl
- 8
Remove wings from marinade and shake off excess liquid
- 9
Dredge each wing in starch mixture, pressing coating for adherence
- 10
Preheat air fryer to 400°F for 5 minutes
- 11
Lightly grease air fryer basket with cooking spray or oil
- 12
Place coated wings in single layer with space between for even cooking
- 13
Cook at 400°F for 25-30 minutes, flipping halfway through
- 14
Combine hoisin sauce and sriracha in small saucepan over medium heat
- 15
Heat sauce mixture until warmed through
- 16
Toss wings in sauce or serve sauce on side for dipping
- 17
Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired
Tips
Pat wings completely dry before seasoning for maximum crispiness and better coating adhesion
Don't overcrowd the air fryer basket - cook in batches if needed for even browning
Check internal temperature reaches 165°F for food safety while maintaining juicy meat
Good to Know
Refrigerate cooked wings up to 3 days in airtight container. Reheat in air fryer at 350°F for 3-5 minutes to restore crispiness.
Wings can be seasoned and marinated up to 24 hours in advance. Coat and cook just before serving for best texture.
Serve immediately while hot and crispy. Provide extra sauce on the side and napkins for messy finger food enjoyment.
Common Mistakes
Skip drying wings thoroughly to avoid soggy coating and poor crisping
Avoid overcrowding air fryer basket to prevent uneven cooking and steaming
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken wings instead of fresh?
Yes, but thaw completely and pat very dry before seasoning. Frozen wings may need extra 5-10 minutes cooking time.
What if I don't have Shaoxing wine?
Substitute with dry sherry or rice wine vinegar. Avoid sweet cooking wines which will alter the flavor balance.
How long do leftover wings keep in the refrigerator?
Store cooked wings up to 3 days refrigerated. Reheat in air fryer to restore crispiness rather than microwave.