Air Fryer Crispy Fresh-Marinated Fried Chicken

Method10 steps

1. 1

   Prep the Chicken Wings

   处理鸡翅

   Wash the chicken wings and pat them dry. Make 2 cuts on each side of every wing.

   鸡翅清洗后擦干水分，每个鸡翅两面各划2刀。

   ⏱5 min

   • 💡 Patting them dry helps the marinade absorb and improves the later coating.擦干水分有助于入味和后续裹粉
   
2. 2

   Make the Marinade

   调制腌料

   Mix 15ml light soy sauce, 8g garlic powder, 5g paprika, 3g onion powder, 3g black pepper, and milk or yogurt.

   混合生抽15ml、蒜粉8g、红甜椒粉5g、洋葱粉3g、黑胡椒粉3g及牛奶/酸奶。

   ⏱2 min

   • 💡 Yogurt makes the meat more tender.酸奶可以让肉质更滑嫩
   
3. 3

   Marinate the Chicken Wings

   腌制鸡翅

   Place the chicken wings and marinade in a zip bag, massage thoroughly, and refrigerate overnight.

   将鸡翅与腌料放入zip袋充分按摩，冰箱冷藏静置一晚。

   ⏱10 min

   • 💡 Overnight refrigeration gives the best results; if pressed for time, marinate for at least 2 hours.冷藏过夜效果最佳，若时间紧急至少腌制2小时
   
4. 4

   Prepare the Coating

   准备裹粉

   Mix 60g all-purpose flour, 30g starch, 5g garlic powder, 5g paprika, 2g onion powder, 2g black pepper, and 1g baking powder until evenly combined.

   将中筋面粉60g、淀粉30g、蒜粉5g、红甜椒粉5g、洋葱粉2g、黑胡椒粉2g、泡打粉1g混合均匀。

   ⏱3 min

   • 💡 Baking powder is the secret to a crispy exterior.泡打粉是外壳酥脆的秘诀
   
5. 5

   First Coating

   初步裹粉

   Shake off excess moisture from the chicken wings, press them into the coating, shake off the excess, and let them rest for 10 minutes.

   鸡翅抖干水分放入裹粉按压，抖落余粉后静置10分钟。

   ⏱10 min

   • 💡 Resting helps the coating adhere better to the meat.静置可以让粉更好地粘附在肉上
   
6. 6

   Second Coating (Optional)

   二次裹粉（可选）

   For a thicker crust, dip in egg wash and coat a second time, then rest for 20 minutes.

   如需更厚外壳，依次经过蛋浆和二次裹粉，静置20分钟。

   ⏱20 min

   • 💡 A second coating creates a sturdier crust that is less likely to fall off.二次裹粉外壳更牢固不易脱落
   
7. 7

   Preheat and Load

   预热与入锅

   Preheat the Air Fryer to 180°C for 5 minutes. Brush the basket with cooking oil, place the chicken wings skin-side down, and spray the surface with oil.

   空气炸锅180°C预热5分钟。炸篮刷油，鸡皮朝下放入鸡翅，表面喷油。

   ⏱5 min

   • 💡 Spray the oil evenly; any dry spots must be covered with oil.喷油要均匀，干粉处必须喷到油
   
8. 8

   First Fry Stage

   第一阶段炸制

   Fry at 180°C for 10 minutes.

   180°C先炸10分钟。

   ⏱10 min

   • 💡 Do not stack the wings; ensure air can circulate.不要叠放，确保空气流通
   
9. 9

   Flip and Re-oil

   翻面补油

   Flip the wings, spray a thin layer of oil on the surface, and fry at 180°C for another 6 minutes.

   翻面并在表面补喷薄油，180°C再炸6分钟。

   ⏱6 min

   • 💡 Re-oiling after flipping is key to achieving color.翻面后的补油是上色的关键
   
10. 10

    Crisp and Color Boost

    补脆上色

    Check the color and doneness; if needed, fry at 200°C for 1-2 minutes to add crispness.

    观察颜色并检查熟度，如有需要200°C炸1-2分钟补脆。

    ⏱2 min

    • 💡 Insert a toothpick; if no blood runs out, it is cooked.用牙签扎入无血水流出即熟