Sichuan Garlic Air-Fried Chicken Wings
A quick soak in a buttermilk brine followed by a dredge in our Sichuan-inspired air fryer seasoning ensures these chicken wings are tender and full of flavor. Cooked in a Philips air fryer, they emerge with an irresistibly crisp yet light crust using almost no oil.
Ingredients:
- 1 package Sichuan Garlic Air Fryer Seasoning (includes buttermilk brine mix and breading mix)
- 1 egg white
- 1 cup (8 fl. oz./250 ml) milk
- 2 lb. (1 kg) chicken wings, tips removed
- Olive oil spray or canola oil spray
- Flaky sea salt for sprinkling
Directions:
In a large bowl, whisk together the buttermilk brine mix, egg white and milk. Pat the chicken wings dry with paper towels. Place the wings in the brine mixture, turning to coat them completely. Cover and refrigerate for at least 15 minutes or up to 24 hours.
Place the breading mix in a large, shallow bowl. Working with one piece at a time, remove the chicken wings from the brine mixture, allowing any excess to drop off, then thoroughly coat in the breading mix. Transfer the chicken to a baking sheet and let stand at room temperature for 15 minutes.
Meanwhile, preheat an air fryer to 375°F (190°C).
Lightly spray the wings all over with oil spray. Place half of the chicken wings in the fry basket and insert into the air fryer. Cook, turning the wings halfway through, until the skin is browned and crisp and the chicken is cooked through, about 25 minutes. Transfer to a platter. Repeat to cook the remaining wings.
Sprinkle the wings with flaky sea salt and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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