Salt and Pepper Chicken Wings
Ingredients
2 tablespoons sherry
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon five-spice powder
1½ pounds chicken wings
1¼ cups corn starch
1 teaspoon salt
½ teaspoon black pepper
2 large egg whites
1 teaspoon water
nonstick cooking spray
3 tablespoons canola oil
1 teaspoon crushed garlic
1 tablespoon grated ginger
¼ cup jalapeno slices
¼ teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Make the marinade
In a large bowl, stir the sherry, salt, pepper and five-spice powder until combined. Add the chicken wings and toss to coat. Set aside to marinate at room temperature while you prepare the rest of the ingredients.
2 tablespoons sherry
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon five-spice powder
1½ pounds chicken wings
large bowl
measuring spoons
spatula
Make the dry coating
In a large, preferably shallow bowl, whisk the cornstarch, salt and pepper until evenly combined.
shallow bowl
1¼ cups corn starch
½ teaspoon black pepper
1 teaspoon salt
measuring cups
whisk
Make the wet coating
In a large shallow bowl, whisk the egg whites and water together until frothy.
2 large egg whites
1 teaspoon water
Double-bread the chicken
Lightly coat a June Air Basket with nonstick cooking spray and set it over a June Pan to catch any crumbs. Place one chicken wing in the bowl with the dry coating and roll it around until it is lightly but completely coated. Shake off any excess coating. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg white to drip back into the bowl. Dip the chicken in the dry coating again, rolling it around until it is completely coated. Shake off any excess coating and place the chicken in the greased June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining chicken wings.
June Air Basket
June Pan
nonstick cooking spray
Spray with cooking spray
Generously spray the tops of the chicken wings with nonstick cooking spray. The oil will help to brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the chicken 15 minutes. June will notify you when the chicken is ready to flip.
Make the ginger-garlic oil
While the chicken cooks, heat the oil until shimmering in a small skillet set over medium heat. Add the garlic, ginger, sliced jalapeño and salt. Stirring frequently, cook until fragrant, 1-2 minutes. Remove from the heat and set aside.
saute pan
3 tablespoons canola oil
1 teaspoon crushed garlic
1 tablespoon grated ginger
¼ teaspoon salt
¼ cup jalapeno slices
Flip and oil the chicken
Slide the June Air Basket from the June Oven and set on a June Pan or cooling rack. Keep the June Oven hot by pressing the button below. With a flip spatula or tongs, flip each chicken wing. Some of the coating may stick to the air basket when you flip them, this is ok. Spray the wings again with nonstick cooking spray.
flip spatula
nonstick cooking spray
Air fry the other side
Return the chicken to the June and continue to air fry 15 more minutes, until the wings are golden brown and crispy. If needed, follow directions on your June to keep cooking.
Serve the chicken
Remove the chicken from the June Oven. Transfer the pieces to a platter and drizzle with ginger-garlic oil, evenly scattering the garlic, ginger and jalapeños over the wings. Finish with freshly ground black pepper. Serve immediately.
black pepper
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