Air Fryer Prawn Paste Chicken Wings (Har Cheong Gai)

Prepare 1kg of chicken wings by cutting them into two pieces (drumette and wingette).

Add prawn paste, oyster sauce, Chinese cooking wine, sugar, and sesame oil to the chicken wings.

Add chicken stock powder and baking powder to the bowl.

Mix all the ingredients thoroughly with the chicken wings, massaging the marinade into the meat.

Add cornflour to the chicken and mix well to ensure the marinade clings to the wings.

Cover the bowl and marinate in the refrigerator for at least 4 hours, but preferably overnight.

Lightly coat each piece of marinated chicken in plain flour, shaking off any excess.

Let the coated wings rest for 15 minutes before air frying.

Spray a light layer of oil over the coated chicken wings.

Arrange the wings in the air fryer basket and air fry at 160°C (320°F) for 15 minutes.

After 15 minutes, flip the wings over, spray with oil, and air fry for another 5 minutes at 200°C (400°F) to make them crispy.

Once golden brown and crispy, remove the wings from the air fryer and serve immediately.