Spicy Chicken Wings

Chop the chicken wings into two pieces. (You can also make it whole, and chop it into pieces to make it more flavorful)

Put cold water in the pot, add the chicken wings and bring to a boil over high heat and blanch.

Rinse off the foam from the blanched chicken wings, add ginger slices, light soy sauce, sugar, cooking wine and chili powder and marinate for more than 1 hour.

Dip the marinated chicken wings in flour (starch) to coat the chicken wings with a thin layer of flour.

Place the chicken wings coated in flour into the basket of the air fryer and fry at 180 degrees for 8 minutes.

When frying chicken wings, cut the dried chilies into sections and soak them in water. (The peppers are soaked in water to prevent them from frying black easily after being put into the pot)

After frying the chicken wings for 8 minutes, take them out and flip them over, put them in the fryer and continue frying for another 8 minutes.

Take out the fried chicken wings and set aside.

Drain the pepper sections.

Put appropriate amount of oil in the pot, add pepper and fry until fragrant. (The amount of oil can be slightly less than when cooking)

Add the chili segments and stir-fry to bring out the spiciness.

Add the fried chicken wings and stir-fry evenly.

Add appropriate amount of salt to taste. (If the chicken wings are already salty enough, this step can be omitted)

Stir well and remove from the pan. (It is advisable to use medium-high heat for frying, and the time should not be too long to ensure that the skin of the chicken wings is crispy)

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