Desserts, Baking & More Easy Recipes

Category: Chicken Recipe

  • Garlic Butter Honey Chicken Wings  Crispy, Juicy & Finger-Licking Good

    Garlic Butter Honey Chicken Wings  Crispy, Juicy & Finger-Licking Good

    I love making this Garlic Butter Honey Chicken Wings because the combination of crispy skin, juicy meat, and a sweet-savory glaze is absolutely irresistible.

    Every bite bursts with buttery, garlicky, and honeyed flavors, making it perfect for a cozy night in, a fun gathering, or a quick family dinner. It’s simple, zero-fail, and I promise, you’ll want to lick your fingers clean!

    These wings are golden, crunchy on the outside, and tender on the inside. The buttery garlic honey sauce adds a restaurant-quality finish, but the recipe is beginner-friendly and easy to follow. You’ll impress everyone with minimal effort and maximum flavor.

    Why you’ll love this recipe

    • Crispy, golden skin with juicy, flavorful meat inside
    • Sweet, garlicky, and buttery glaze that balances perfectly
    • Quick and easy to make, perfect for beginners
    • Great for snacks, dinners, or party appetizers
    • No-fail recipe with simple ingredients you already have

    Ingredients

    Chicken Wings & Marinade
    500g chicken mid-wings (about 10–12 pieces)
    Ginger slices – a few pieces
    Spring onion segments – a few pieces
    2 tbsp light soy sauce
    1 tbsp oyster sauce
    1 tsp black pepper, crushed
    A pinch of salt
    1 tbsp cooking wine

    Coating & Frying
    Enough corn starch or potato starch to coat
    Enough cooking oil for pan-frying

    Garlic Butter Honey Sauce
    20–25g butter
    3–4 cloves garlic, minced
    1 tbsp light soy sauce
    1 tbsp oyster sauce
    1 tbsp honey
    A sprinkle of chopped parsley (for garnish)

    Instructions

    1. Prepare the chicken wings
      Wash the wings and pat dry with paper towels. Use a skewer or fork to pierce small holes on both sides so the marinade penetrates quickly. Place in a large bowl.
    2. Marinate
      Add ginger slices, spring onion segments, 2 tbsp soy sauce, 1 tbsp oyster sauce, crushed black pepper, a pinch of salt, and 1 tbsp cooking wine. Mix well with your hands and let it marinate for 15–20 minutes.
    3. Coat with starch
      Place the wings in starch and coat evenly. Shake off any excess. Let rest for 3–5 minutes to allow the coating to set, which helps make the wings extra crispy when fried.
    4. Pan-fry the wings
      Heat oil in a pan over medium-low heat. Fry the wings until both sides are golden brown and crispy. Remove and set aside.
    5. Make the garlic butter honey sauce
      Leave a small amount of oil in the pan. Add butter over low heat until fully melted. Add minced garlic and sauté until fragrant. Stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp honey, mixing quickly.
    6. Coat the wings
      Add the fried wings to the sauce and toss constantly until each wing is evenly coated. Sprinkle with chopped parsley and serve immediately.

    Frequently Asked Questions

    Q: Can I bake the wings instead of frying?
    A: Yes! Bake at 200°C (390°F) for 25–30 minutes until crispy, then toss in the sauce.

    Q: Can I use frozen wings?
    A: Absolutely! Just thaw completely and pat dry before marinating.

    Q: How do I get extra crispy wings?
    A: Let the wings rest after coating in starch, and fry over medium-low heat to avoid burning while keeping the skin crispy.

    Q: Can I substitute honey?
    A: Maple syrup or golden syrup works too, but honey gives the best sweet-savory balance.

    Internal links for inspiration:

    • salt-and-pepper-chicken-wings
    • Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste
    • Deep Fried Chicken Wings

      Garlic Butter Honey Chicken Wings Crispy, Juicy & Finger-Licking Good

      These wings are golden, crunchy on the outside, and tender on the inside. The buttery garlic honey sauce adds a restaurant-quality finish, but the recipe is beginner-friendly and easy to follow. You’ll impress everyone with minimal effort and maximum flavor.
      Print Recipe Pin Recipe
      Course Main Course
      Cuisine Chinese

      Ingredients
        

      Chicken Wings & Marinade

      • 500 g chicken mid-wings about 10–12 pieces
      • Ginger slices – a few pieces
      • Spring onion segments – a few pieces
      • 2 tbsp light soy sauce
      • 1 tbsp oyster sauce
      • 1 tsp black pepper crushed
      • A pinch of salt
      • 1 tbsp cooking wine

      Coating & Frying

      • Enough corn starch or potato starch to coat
      • Enough cooking oil for pan-frying

      Garlic Butter Honey Sauce

      • 20 –25g butter
      • 3 –4 cloves garlic minced
      • 1 tbsp light soy sauce
      • 1 tbsp oyster sauce
      • 1 tbsp honey
      • A sprinkle of chopped parsley for garnish

      Instructions
       

      Prepare the chicken wings

      • Wash the wings and pat dry with paper towels. Use a skewer or fork to pierce small holes on both sides so the marinade penetrates quickly. Place in a large bowl.

      Marinate

      • Add ginger slices, spring onion segments, 2 tbsp soy sauce, 1 tbsp oyster sauce, crushed black pepper, a pinch of salt, and 1 tbsp cooking wine. Mix well with your hands and let it marinate for 15–20 minutes.

      Coat with starch

      • Place the wings in starch and coat evenly. Shake off any excess. Let rest for 3–5 minutes to allow the coating to set, which helps make the wings extra crispy when fried.

      Pan-fry the wings

      • Heat oil in a pan over medium-low heat. Fry the wings until both sides are golden brown and crispy. Remove and set aside.

      Make the garlic butter honey sauce

      • Leave a small amount of oil in the pan. Add butter over low heat until fully melted. Add minced garlic and sauté until fragrant. Stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp honey, mixing quickly.

      Coat the wings

      • Add the fried wings to the sauce and toss constantly until each wing is evenly coated. Sprinkle with chopped parsley and serve immediately.
  • Creamy Mushroom Soup

    Creamy Mushroom Soup

    Indulge in a bowl of rich, creamy mushroom soup that’s packed with savory flavors—tender chicken, plump shrimp, sweet corn, and earthy mushrooms, all wrapped in a velvety milk-based broth.

    It’s easy to make at home, requires no fancy skills, and is perfect for warming up on cool days or as a fancy starter for family meals. Let’s get cooking!

    Ingredients List

    • 1 piece chicken breast (about 150–200g, cut into small cubes)
    • 100g shrimp (peeled, deveined, and patted dry)
    • 50g corn kernels (fresh, frozen, or canned; drained if canned)
    • 8–10 button mushrooms (about 100g, cleaned and sliced)
    • 200g milk (whole milk recommended for extra creaminess)
    • 50g heavy cream (optional; replace with 50g extra milk if omitted, totaling 250g milk)
    • 1 tbsp cooking wine (e.g., rice wine or white wine)
    • 1 tbsp light soy sauce
    • 2g salt (adjust to taste)
    • 1 tsp black pepper (freshly ground preferred)
    • 1 small onion (about 80g, diced)
    • 1 tbsp cooking oil
    • 18g unsalted butter
    • 20g all-purpose flour
    • 300ml water (or chicken stock for richer flavor)

    Step-by-Step Instructions

    1. Marinate the Protein (For Extra Flavor)

    In a small bowl, add the cubed chicken breast and peeled shrimp. Pour in 1 tbsp cooking wine, 1 tbsp light soy sauce, 1g salt, and ½ tsp black pepper.

    Stir well to coat the meat and shrimp evenly. Let it marinate for 10 minutes at room temperature—this keeps the chicken tender and adds depth to the soup.

    1. Prep the Vegetables

    Peel the onion and dice it into small, uniform pieces (this helps it cook evenly and release more aroma).

    Clean the button mushrooms with a damp cloth (avoid soaking them, as they absorb water easily). Slice them into 0.5cm-thick pieces.

    If using frozen corn kernels, thaw them under running water; if using canned corn, drain excess liquid.

    1. Cook the Mushrooms & Protein

    Fill a small pot with water and bring it to a boil. Add the sliced mushrooms and blanch for 2 minutes (this removes any bitter taste).

    Use a slotted spoon to remove the mushrooms and set them aside.

    Heat 1 tbsp cooking oil in a deep pan or soup pot over medium heat.

    Add the diced onion and sauté for 3 minutes until it turns translucent and fragrant (don’t burn it—burnt onion will make the soup bitter).

    Add the marinated chicken breast and shrimp to the pan. Stir-fry for 2–3 minutes until the chicken turns white (no longer pink in the center) and the shrimp curl up and turn orange. Transfer the cooked meat, shrimp, and onion to a plate—set aside temporarily.

    1. Make the Creamy Roux (Key for Thick Soup)

    In the same pan (no need to wash it—use the leftover flavors!), add 18g unsalted butter. Turn the heat to low and let the butter melt completely (don’t let it brown).

    Add 20g all-purpose flour to the melted butter. Stir continuously with a wooden spoon for 1–2 minutes until the flour turns light golden—this is called a “roux,” and it thickens the soup. Don’t rush this step—undercooked flour will taste raw!

    1. Simmer the Soup

    Slowly pour 300ml water (or chicken stock) into the roux, stirring constantly to avoid lumps. Keep stirring until the mixture is smooth and starts to thicken slightly.

    Add the blanched mushrooms, cooked chicken, shrimp, and corn kernels to the pot. Stir gently to combine. Bring the soup to a simmer over medium-low heat, then cover the pot and let it cook for 10 minutes—this lets the flavors meld and the chicken absorb the soup’s aroma.

    1. Finish with Milk (or Cream)

    Uncover the pot and pour in 200g milk (and 50g heavy cream, if using). Stir well to mix. Let the soup simmer for another 3–5 minutes until it reaches your desired thickness—if it’s too thick, add a splash more milk or water; if too thin, simmer for 1–2 minutes longer to reduce.

    Finally, add the remaining 1g salt and ½ tsp black pepper. Taste and adjust seasoning if needed (add a pinch more salt or pepper if you prefer).

    Pro Tips for Perfect Soup

    For a richer flavor: Use chicken stock instead of water—store-bought or homemade stock works great.

    To avoid lumps: When adding water to the roux, pour it slowly and stir nonstop. If lumps form, use a whisk to break them up.

    Serve warm: This soup tastes best when hot! Pair it with crusty bread or garlic bread to soak up the creamy broth.

    Make ahead: The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it over low heat, adding a little milk if it thickens too much.

    Enjoy your homemade creamy mushroom soup—every spoonful is creamy, savory, and full of hearty ingredients that will warm you up from the inside out!

    Creamy Mushroom Soup

    Indulge in a bowl of rich, creamy mushroom soup that’s packed with savory flavors—tender chicken, plump shrimp, sweet corn, and earthy mushrooms, all wrapped in a velvety milk-based broth.
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American
    Servings 2

    Ingredients
      

    • 1 piece chicken breast about 150–200g, cut into small cubes
    • 100 g shrimp peeled, deveined, and patted dry
    • 50 g corn kernels fresh, frozen, or canned; drained if canned
    • 8 –10 button mushrooms about 100g, cleaned and sliced
    • 200 g milk whole milk recommended for extra creaminess
    • 50 g heavy cream optional; replace with 50g extra milk if omitted, totaling 250g milk
    • 1 tbsp cooking wine e.g., rice wine or white wine
    • 1 tbsp light soy sauce
    • 2 g salt adjust to taste
    • 1 tsp black pepper freshly ground preferred
    • 1 small onion about 80g, diced
    • 1 tbsp cooking oil
    • 18 g unsalted butter
    • 20 g all-purpose flour
    • 300 ml water or chicken stock for richer flavor

    Instructions
     

    Marinate the Protein (For Extra Flavor)

    • In a small bowl, add the cubed chicken breast and peeled shrimp. Pour in 1 tbsp cooking wine, 1 tbsp light soy sauce, 1g salt, and ½ tsp black pepper.
    • Stir well to coat the meat and shrimp evenly. Let it marinate for 10 minutes at room temperature—this keeps the chicken tender and adds depth to the soup.

    Prep the Vegetables

    • Peel the onion and dice it into small, uniform pieces (this helps it cook evenly and release more aroma).
    • Clean the button mushrooms with a damp cloth (avoid soaking them, as they absorb water easily). Slice them into 0.5cm-thick pieces.
    • If using frozen corn kernels, thaw them under running water; if using canned corn, drain excess liquid.

    Cook the Mushrooms & Protein

    • Fill a small pot with water and bring it to a boil. Add the sliced mushrooms and blanch for 2 minutes (this removes any bitter taste).
    • Use a slotted spoon to remove the mushrooms and set them aside.
    • Heat 1 tbsp cooking oil in a deep pan or soup pot over medium heat.
    • Add the diced onion and sauté for 3 minutes until it turns translucent and fragrant (don’t burn it—burnt onion will make the soup bitter).
    • Add the marinated chicken breast and shrimp to the pan. Stir-fry for 2–3 minutes until the chicken turns white (no longer pink in the center) and the shrimp curl up and turn orange. Transfer the cooked meat, shrimp, and onion to a plate—set aside temporarily.

    Make the Creamy Roux (Key for Thick Soup)

    • In the same pan (no need to wash it—use the leftover flavors!), add 18g unsalted butter. Turn the heat to low and let the butter melt completely (don’t let it brown).
    • Add 20g all-purpose flour to the melted butter. Stir continuously with a wooden spoon for 1–2 minutes until the flour turns light golden—this is called a “roux,” and it thickens the soup. Don’t rush this step—undercooked flour will taste raw!

    Simmer the Soup

    • Slowly pour 300ml water (or chicken stock) into the roux, stirring constantly to avoid lumps. Keep stirring until the mixture is smooth and starts to thicken slightly.
    • Add the blanched mushrooms, cooked chicken, shrimp, and corn kernels to the pot. Stir gently to combine. Bring the soup to a simmer over medium-low heat, then cover the pot and let it cook for 10 minutes—this lets the flavors meld and the chicken absorb the soup’s aroma.

    Finish with Milk (or Cream)

    • Uncover the pot and pour in 200g milk (and 50g heavy cream, if using). Stir well to mix. Let the soup simmer for another 3–5 minutes until it reaches your desired thickness—if it’s too thick, add a splash more milk or water; if too thin, simmer for 1–2 minutes longer to reduce.
    • Finally, add the remaining 1g salt and ½ tsp black pepper. Taste and adjust seasoning if needed (add a pinch more salt or pepper if you prefer).
  • Crispy Oven-Baked “Crazy” Chicken Drumsticks 🍗🧀

    Crispy Oven-Baked “Crazy” Chicken Drumsticks 🍗🧀

    Super flavorful, golden-crispy, and cheesy—without deep frying! These “Crazy” Chicken Drumsticks are stuffed with chicken, mashed potatoes, bacon, and cheese. Bite in for gooey cheese pull and a satisfying crunch. Perfect for cozy nights in or entertaining guests.

    Why you’ll love this recipe

    • Crispy golden exterior without frying—healthier and easier
    • Juicy chicken with savory bacon and fluffy mashed potato filling
    • Gooey mozzarella cheese inside for that irresistible pull
    • Fun “drumstick” shape for presentation or snacking
    • Can be made ahead and baked straight from the fridge or freezer

    Ingredients

    Main Ingredients

    • 6 bone-in chicken drumsticks (for shaping later)
    • 2 potato (~400 g), steamed
    • 2 slices bacon, cooked and chopped
    • 1/4 onion, finely chopped

    Seasoning & Binding

    • 1 tsp five-spice powder
    • 1 tsp salt
    • Pinch of black pepper
    • 2 tbsp cooking wine
    • Mozzarella cheese, shredded (divided into 2 portions)

    Breading & Baking

    • All-purpose flour, as needed
    • 2 eggs, beaten
    • Panko breadcrumbs, as needed
    • Aluminum foil (to wrap the bone tips)
    • Cooking oil spray (optional, for extra crisp)

    Instructions

    1. Marinate & cook the chicken

    Score the chicken drumsticks and rub with five-spice powder, salt, black pepper, and cooking wine. Marinate for 1 hour.

    Heat a small amount of oil in a pan, sear chicken until golden on both sides.

    Add enough hot water to cover the chicken, simmer 15 minutes until the meat easily separates from the bone.

    Remove, cool slightly, and separate the meat from the bones. Chop chicken finely and reserve bones for shaping.

    2. Make the filling

    Steam and mash the potato.

    Cook bacon until crispy, chop, and sauté onion until translucent.

    In a large bowl, combine mashed potato, chopped chicken, bacon, onion, and 1 portion of shredded cheese. Mix into a moldable filling.

    Too wet? Add a bit of the chicken cooking liquid.

    Too dry? Add a pinch of flour.

    3. Shape, bread, and bake

    Take a portion of filling, roll into a ball, and flatten slightly.

    Place a small handful of mozzarella in the center, fold filling around it, and press firmly.

    Place on the reserved chicken bone and shape like a drumstick.

    Coat in flour (thin layer), dip in beaten egg, then coat evenly with panko breadcrumbs.

    Press breadcrumbs firmly to adhere. Wrap the bone tip with foil to prevent burning.

    Preheat oven to 180°C (350°F) with top and bottom heat. Place drumsticks on a baking tray, lightly spray with oil.

    Bake 20 minutes until golden and crispy, cheese is melted, and crust is crunchy.

    Tips & Notes

    Texture & Flavor

    Golden, crispy exterior; soft, savory filling; gooey cheese pull.

    Chicken, bacon, and mashed potato create a rich, balanced taste without greasiness.

    Key Tips

    Cook chicken until it easily separates from the bone to make chopping and shaping easy.

    Filling consistency is critical: moldable but not too dry or wet.

    Press breadcrumbs firmly for a crispy crust that won’t fall off during baking.

    Bake at 180°C for perfect crispiness. Too low—soft crust; too high—burned edges.

    Storage

    Refrigerate in a sealed container for up to 2 days. Reheat in the oven at 180°C for 5 minutes to restore crispiness.

    Freeze for up to 1 week; reheat in oven until hot and crispy.

    Note
    Since my kids love chicken drumsticks, I also tried making them in the air fryer chicken drumsticks—and they turned out just as crispy! If you don’t have an oven, the air fryer method is a great alternative.

    Crispy Oven-Baked “Crazy” Chicken Drumsticks

    Super flavorful, golden-crispy, and cheesy—without deep frying! These “Crazy” Chicken Drumsticks are stuffed with chicken, mashed potatoes, bacon, and cheese. Bite in for gooey cheese pull and a satisfying crunch. Perfect for cozy nights in or entertaining guests.
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American
    Servings 3

    Ingredients
      

    Main Ingredients

    • 6 bone-in chicken drumsticks for shaping later
    • 2 potato ~400 g, steamed
    • 2 slices bacon cooked and chopped
    • 1/4 onion finely chopped

    Seasoning & Binding

    • 1 tsp five-spice powder
    • 1 tsp salt
    • Pinch of black pepper
    • 2 tbsp cooking wine
    • Mozzarella cheese shredded (divided into 2 portions)

    Breading & Baking

    • All-purpose flour as needed
    • 2 eggs beaten
    • Panko breadcrumbs as needed
    • Aluminum foil to wrap the bone tips
    • Cooking oil spray optional, for extra crisp

    Instructions
     

    Marinate & cook the chicken

    • Score the chicken drumsticks and rub with five-spice powder, salt, black pepper, and cooking wine. Marinate for 1 hour.
    • Heat a small amount of oil in a pan, sear chicken until golden on both sides.
    • Add enough hot water to cover the chicken, simmer 15 minutes until the meat easily separates from the bone.
    • Remove, cool slightly, and separate the meat from the bones. Chop chicken finely and reserve bones for shaping.

    Make the filling

    • Steam and mash the potato.
    • Cook bacon until crispy, chop, and sauté onion until translucent.
    • In a large bowl, combine mashed potato, chopped chicken, bacon, onion, and 1 portion of shredded cheese. Mix into a moldable filling.
    • Too wet? Add a bit of the chicken cooking liquid.
    • Too dry? Add a pinch of flour.

    Shape, bread, and bake

    • Take a portion of filling, roll into a ball, and flatten slightly.
    • Place a small handful of mozzarella in the center, fold filling around it, and press firmly.
    • Place on the reserved chicken bone and shape like a drumstick.
    • Coat in flour (thin layer), dip in beaten egg, then coat evenly with panko breadcrumbs.
    • Press breadcrumbs firmly to adhere. Wrap the bone tip with foil to prevent burning.
    • Preheat oven to 180°C (350°F) with top and bottom heat. Place drumsticks on a baking tray, lightly spray with oil.
    • Bake 20 minutes until golden and crispy, cheese is melted, and crust is crunchy.
  • Crispy, Juicy, and Oil-Free Air Fryer Chicken Drumsticks You Can Easily Make at Home!

    Crispy, Juicy, and Oil-Free Air Fryer Chicken Drumsticks You Can Easily Make at Home!

    No deep-frying, no guilt—just golden, crunchy skin and tender, juicy meat. Healthy, delicious, and totally satisfying!

    If you love fried chicken but worry about the grease, you’re not alone—I used to feel the same way. That all changed when I discovered this oil-free air fryer chicken drumstick recipe.

    It uses zero oil for frying, yet still delivers crispy skin and juicy meat that everyone—kids and adults alike—can’t get enough of.

    After a few test runs, I figured out the key tricks to keeping the chicken moist inside and extra crispy on the outside.

    Now I’m sharing this easy, guilt-free recipe with you, so you never have to choose between craving and calories again!

    Ingredients (Serves 2–3 | Makes 6 Drumsticks)

    Main

    6 chicken drumsticks (Use bone-in, skin-on drumsticks for best flavor. “Pipa” drumsticks are especially tender and juicy, about 150–200g each.)

    Marinade (for flavor & removing any gamey smell)

    • 3 slices of ginger
    • 2 tbsp light soy sauce
    • 1 tbsp cooking wine
    • 1 tbsp oyster sauce
    • 2 tbsp cumin powder
    • 1 tsp black pepper
    • 1 tsp salt

    🍞 Coating (for that perfect crunch)

    • 80g all-purpose flour
    • 1 tsp Sichuan pepper powder (or substitute with seasoned salt if unavailable)
    • 1g salt
    • 2 whole eggs, beaten
    • 10ml cooking oil (for spraying or brushing during air frying)

    Step-by-Step Instructions (With Juicy Chicken Tips!)

    1. Prep the Chicken: Poke + Marinate = More Flavor

    Clean and dry
    Wash the drumsticks and pat them dry with paper towels (the drier the surface, the better the coating sticks). Use a toothpick or fork to poke 15–20 small holes in each drumstick—this helps the marinade penetrate and prevents the skin from puffing up during cooking. For bone-in pieces, make a small cut at the base to reduce shrinkage while cooking.

    Marinate thoroughly
    Place drumsticks in a large bowl with ginger, soy sauce, cooking wine, black pepper, salt, and oyster sauce. Massage everything together with your hands to ensure even coating. Cover with plastic wrap and marinate in the fridge for at least 1 hour (minimum 40 minutes; 2 hours is ideal for full flavor and odor removal).

    2. Coat the Chicken: “ Egg → Flour” for the Ultimate Crunch

    Make seasoned flour
    Mix 80g of all-purpose flour with pepper powder and a pinch of salt in a shallow dish. Stir well—this adds flavor to the crust so it’s not bland outside and salty inside.

    Triple coating method
    Prepare two bowls: one with beaten egg, and the other with the seasoned flour.

    First, dip it into the beaten egg, ensuring full coverage.

    Next, coat it in flour, pressing gently to form a thicker, layered crust (this double flour layer is what gives it the perfect crispy texture).

    3. Air Fry to Perfection: Golden and Crispy Without the Grease

    Preheat and oil spray
    Preheat your air fryer to 180°C (356°F) for 5 minutes. Place the coated drumsticks in the basket. Lightly spray or brush with a small amount of oil to help them turn golden and crisp (no oil at all will result in a drier finish). You can also line the basket with parchment paper for easier cleanup.

    Cook and flip
    Air fry at 180°C for 15 minutes. Open the basket, carefully flip the drumsticks with tongs or chopsticks, and spray or brush the flipped side with a bit more oil. Continue cooking for another 15 minutes.
    Total time: 30 minutes (adjust slightly depending on size; smaller drumsticks may be done in 25 minutes).

    Check doneness
    In the last 5 minutes, use a chopstick to poke the thickest part of a drumstick. If it goes through easily with no pink juices, it’s cooked. If there’s still blood, give it another 2–3 minutes—but don’t overcook, or it’ll dry out.

    4. Serve Hot and Enjoy!

    Let the cooked drumsticks rest on paper towels for a minute to drain any excess oil. Serve hot with ketchup, honey mustard, or a sprinkle of chili powder for a spicy kick.

    The moment you bite in, you’ll hear that satisfying crunch, followed by juicy, flavorful meat inside—without the greasy aftertaste of deep-fried chicken. It’s a hit with both adults and kids!

    Tips for Perfect Results

    ✅ Why it works:

    • Crispy outside, juicy inside
    • Flavorful from skin to bone
    • Cumin and pepper infuse every bite
    • No deep-frying = less mess, less guilt

    Don’t skip these tips:

    • Poke holes in the drumsticks—this helps with even cooking and flavor absorption.
    • Use the “egg → flour” method for a thicker, crunchier coating.
    • Flip halfway through to prevent burning on one side.
    • Don’t rush the marinade—at least 1 hour ensures the meat is flavorful and odor-free.

    Bonus Serving Idea: Chicken Burger!

    Shred the cooked drumstick meat and sandwich it in a burger bun with lettuce and tomato for a homemade oil-free chicken burger. Serve with fries and soda for a fast-food-style treat—without the grease!

    No stove, no oil splatter—just your air fryer and this easy recipe. Whether it’s dinner, a weekend snack, or a healthier twist on fast food, these air-fried chicken drumsticks hit the spot.

    Try it once, and you’ll see—fried chicken doesn’t need oil to be amazing!

    Crispy, Juicy, and Oil-Free Air Fryer Chicken Drumsticks You Can Easily Make at Home!

    No deep-frying, no guilt—just golden, crunchy skin and tender, juicy meat. Healthy, delicious, and totally satisfying!
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Course Main Course
    Cuisine American
    Servings 3

    Ingredients
      

    Main

    • 6 chicken drumsticks Use bone-in, skin-on drumsticks for best flavor. “Pipa” drumsticks are especially tender and juicy, about 150–200g each.

    Marinade (for flavor & removing any gamey smell)

    • 3 slices of ginger
    • 2 tbsp light soy sauce
    • 1 tbsp cooking wine
    • 1 tbsp oyster sauce
    • 2 tbsp cumin powder
    • 1 tsp black pepper
    • 1 tsp salt

    🍞 Coating (for that perfect crunch)

    • 80 g all-purpose flour
    • 1 tsp Sichuan pepper powder or substitute with seasoned salt if unavailable
    • 1 g salt
    • 2 whole eggs beaten
    • 10 ml cooking oil for spraying or brushing during air frying

    Instructions
     

    Prep the Chicken: Poke + Marinate = More Flavor

      Clean and dry

      • Wash the drumsticks and pat them dry with paper towels (the drier the surface, the better the coating sticks). Use a toothpick or fork to poke 15–20 small holes in each drumstick—this helps the marinade penetrate and prevents the skin from puffing up during cooking. For bone-in pieces, make a small cut at the base to reduce shrinkage while cooking.

      Marinate thoroughly

      • Place drumsticks in a large bowl with ginger, soy sauce, cooking wine, black pepper, salt, and oyster sauce. Massage everything together with your hands to ensure even coating. Cover with plastic wrap and marinate in the fridge for at least 1 hour (minimum 40 minutes; 2 hours is ideal for full flavor and odor removal).

      Coat the Chicken: “ Egg → Flour” for the Ultimate Crunch

        Make seasoned flour

        • Mix 80g of all-purpose flour with pepper powder and a pinch of salt in a shallow dish. Stir well—this adds flavor to the crust so it’s not bland outside and salty inside.

        Triple coating method

        • Prepare two bowls: one with beaten egg, and the other with the seasoned flour.
        • First, dip it into the beaten egg, ensuring full coverage.
        • Next, coat it in flour, pressing gently to form a thicker, layered crust (this double flour layer is what gives it the perfect crispy texture).

        Air Fry to Perfection: Golden and Crispy Without the Grease

          Preheat and oil spray

          • Preheat your air fryer to 180°C (356°F) for 5 minutes. Place the coated drumsticks in the basket. Lightly spray or brush with a small amount of oil to help them turn golden and crisp (no oil at all will result in a drier finish). You can also line the basket with parchment paper for easier cleanup.

          Cook and flip

          • Air fry at 180°C for 15 minutes. Open the basket, carefully flip the drumsticks with tongs or chopsticks, and spray or brush the flipped side with a bit more oil. Continue cooking for another 15 minutes.
          • Total time: 30 minutes (adjust slightly depending on size; smaller drumsticks may be done in 25 minutes).

          Check doneness

          • In the last 5 minutes, use a chopstick to poke the thickest part of a drumstick. If it goes through easily with no pink juices, it’s cooked. If there’s still blood, give it another 2–3 minutes—but don’t overcook, or it’ll dry out.

        • Deep Fried Chicken Wings Recipe

          Deep Fried Chicken Wings Recipe

          Chicken wings are a family favorite of ours, and I’ve previously made Crispy Salt & Pepper Chicken Wings and Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste, both made in the air fryer.

          Today, I’m sharing my Deep Fried Chicken Wings recipe, and let me tell you, each version is just as tasty! They’re golden on the outside, tender on the inside, and packed with flavor.

          Whether you’re serving them for a family dinner or a party, these wings are sure to be the star of the show.

          Ingredients:

          • 12 chicken wings
          • 1 tbsp minced ginger
          • 1 tbsp minced garlic
          • 1 tbsp Sichuan peppercorns
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1g salt (to taste)
          • 1g black pepper (to taste)
          • 1g sugar (to taste)
          • 150g cornstarch
          • 9g baking powder
          • 1/2 tbsp five-spice powder
          • A pinch of chicken bouillon powder (optional)
          • Water (as needed to make the batter)
          • Vegetable oil (for deep frying)

          Instructions:

          Prep the Chicken Wings:
          Use a toothpick or fork to poke small holes in the chicken wings. This helps the marinade penetrate the meat and adds extra flavor. Place the wings in a bowl.

          Marinate the Wings:
          Add the minced ginger, minced garlic, Sichuan peppercorns, soy sauce, oyster sauce, black pepper, salt, and sugar to the chicken wings. Mix well to coat each wing evenly. Let them marinate in the fridge for 2 hours to allow the flavors to soak in.

          Make the Batter:
          In a separate bowl, combine 150g cornstarch, 9g baking powder, 1/2 tbsp five-spice powder, and a pinch of chicken bouillon powder (optional). Slowly add water to the dry ingredients, stirring until you achieve a batter that is thick enough to coat the wings but still drips off. The batter should have a non-Newtonian liquid consistency—think of it like a thick pancake batter.

          Coat the Wings:
          Dip each marinated chicken wing into the batter, making sure it’s well-coated on all sides. Let the excess batter drip off before frying.

          Heat the Oil and Fry:
          Heat oil in a large pot or deep fryer to about 50% temperature (medium heat). The oil should be around 300-325°F (150-160°C). Carefully drop the coated chicken wings into the hot oil. Fry them on high heat for 2 minutes, then flip and lower the heat to medium-low. Continue frying for another 6 minutes, until the wings are golden brown and crispy.

          Double Fry for Extra Crispiness:
          Remove the wings from the oil and let the oil temperature rise again. Once the oil is hot again, place the wings back into the oil and fry for an additional 30 seconds. This double-frying method helps achieve an extra-crispy texture.

          Drain and Serve:
          Remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce or enjoy them as they are. The crispy, juicy perfection is ready to be devoured!

          Note:

          For extra flavor, you can also add a squeeze of lemon or a sprinkle of chili powder after frying for an added kick!

          Frequently Asked Questions

          Can I bake these wings instead of frying them?
          While frying gives the wings their signature crispy texture, you can bake them at 400°F (200°C) for about 30-40 minutes. Be sure to flip them halfway through for even cooking. However, the crispiness may not be the same as deep frying.

          Can I use frozen chicken wings?
          Yes, you can use frozen wings, but make sure they are fully thawed before marinating and frying for the best texture. Always pat them dry with paper towels to remove excess moisture before coating.

          How do I store leftovers?
          Store any leftover wings in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to get them crispy again. Alternatively, you can briefly re-fry them for about 1-2 minutes to bring back the crispiness.

          Can I make the batter ahead of time?
          Yes, you can prepare the batter ahead of time and refrigerate it. However, make sure to stir it well before using, as the cornstarch can settle over time.

          This recipe for Deep Fried Chicken Wings will become a household favorite—crispy on the outside, juicy on the inside, and full of flavor.

          Perfect for a quick weeknight meal, a weekend treat, or for serving at your next gathering! Let me know how yours turn out!

          Deep Fried Chicken Wings

          Today, I’m sharing my Deep Fried Chicken Wings recipe, and let me tell you, each version is just as tasty! They’re golden on the outside, tender on the inside, and packed with flavor.
          Whether you're serving them for a family dinner or a party, these wings are sure to be the star of the show.
          Print Recipe Pin Recipe
          Prep Time 2 hours
          Cook Time 10 minutes
          Course Main Course
          Cuisine American
          Servings 4

          Ingredients
            

          • 12 chicken wings
          • 1 tbsp minced ginger
          • 1 tbsp minced garlic
          • 1 tbsp Sichuan peppercorns
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1 g salt to taste
          • 1 g black pepper to taste
          • 1 g sugar to taste
          • 150 g cornstarch
          • 9 g baking powder
          • 1/2 tbsp five-spice powder
          • A pinch of chicken bouillon powder optional
          • Water as needed to make the batter
          • Vegetable oil for deep frying

          Instructions
           

          Prep the Chicken Wings:

          • Use a toothpick or fork to poke small holes in the chicken wings. This helps the marinade penetrate the meat and adds extra flavor. Place the wings in a bowl.

          Marinate the Wings:

          • Add the minced ginger, minced garlic, Sichuan peppercorns, soy sauce, oyster sauce, black pepper, salt, and sugar to the chicken wings. Mix well to coat each wing evenly. Let them marinate in the fridge for 2 hours to allow the flavors to soak in.

          Make the Batter:

          • In a separate bowl, combine 150g cornstarch, 9g baking powder, 1/2 tbsp five-spice powder, and a pinch of chicken bouillon powder (optional). Slowly add water to the dry ingredients, stirring until you achieve a batter that is thick enough to coat the wings but still drips off. The batter should have a non-Newtonian liquid consistency—think of it like a thick pancake batter.

          Coat the Wings:

          • Dip each marinated chicken wing into the batter, making sure it’s well-coated on all sides. Let the excess batter drip off before frying.

          Heat the Oil and Fry:

          • Heat oil in a large pot or deep fryer to about 50% temperature (medium heat). The oil should be around 300-325°F (150-160°C). Carefully drop the coated chicken wings into the hot oil. Fry them on high heat for 2 minutes, then flip and lower the heat to medium-low. Continue frying for another 6 minutes, until the wings are golden brown and crispy.

          Double Fry for Extra Crispiness:

          • Remove the wings from the oil and let the oil temperature rise again. Once the oil is hot again, place the wings back into the oil and fry for an additional 30 seconds. This double-frying method helps achieve an extra-crispy texture.

          Drain and Serve:

          • Remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce or enjoy them as they are. The crispy, juicy perfection is ready to be devoured!

          Video

        • Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste (No Deep Frying!)

          Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste (No Deep Frying!)

          After my last batch of crispy salt and pepper chicken wings got rave reviews from my family, they begged me to make them again.

          This time, I took it up a notch with a new twist: chicken wings stuffed with juicy shrimp paste—and best of all, there’s no deep frying involved!

          The result? Crispy on the outside, tender and juicy inside, with every bite bursting with flavor.

          It’s healthier, super satisfying, and surprisingly easy to make. Let me walk you through it!

          Why you’ll love this recipe

          • No deep frying—healthier but still irresistibly crispy
          • Shrimp paste adds a bouncy, juicy filling you’ll love
          • Boneless and easy to eat—great for kids or guests
          • Air fryer-friendly for hands-off cooking
          • Restaurant-quality results at home

          Ingredients

          • 12 pieces chicken mid-wings
          • 200 g shrimp paste
          • 1 piece ginger (small), sliced
          • 2 stalks green onion, cut into segments
          • 2 eggs
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1 tbsp cooking wine
          • 2 tbsp salt & pepper powder (1 tbsp for marinade, 1 tbsp for coating)
          • to taste cracked black pepper
          • 50g all-purpose flour
          • 50g cornstarch
          • as needed cooking oil spray (for air fryer)

          Instructions

          1. Debone the chicken wings

          Clean the chicken wings. Use kitchen scissors to carefully snip and remove the bones on both sides, then gently pull out the center bone.

          You’ll end up with a little “pocket” perfect for stuffing. Be patient—avoid tearing the skin.

          2. Stuff the wings with shrimp paste

          Spoon or squeeze the shrimp paste into the wing pocket. Fill them until plump but not bursting—don’t force it or the skin may tear. Set aside.

          3. Marinate for flavor

          Place the stuffed wings in a bowl. Add ginger, green onion, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp salt & pepper powder, and black pepper. Toss gently to coat. Marinate for at least 30 minutes.

          4. Prepare the coating

          In a bowl, mix equal parts flour and cornstarch, and stir in 1 tbsp salt & pepper powder.
          In another bowl, beat the 2 eggs.

          5. Coat the wings

          Dip each marinated wing into the beaten egg, then into the flour mixture.

           

          Press gently to ensure the coating sticks well.

          6. Air fry to crispy perfection

          Place wings in an air fryer basket. Lightly spray or brush with oil.

          Air fry at 356°F for 25 minutes, flipping halfway for even browning. The wings should be golden and crisp outside.

          Frequently Asked Questions

          Can I use frozen shrimp paste?
          Yes, just thaw it completely before using to ensure even filling and cooking.

          What if I don’t have an air fryer?
          You can bake them in an oven at 392°F for 25–30 minutes, turning halfway through. Spray with oil for best crispiness.

          Can I make these ahead?
          Yes! You can stuff and marinate the wings ahead of time. Store in the fridge for up to 24 hours before coating and cooking.

          How do I know the wings are fully cooked?
          The skin should be golden, and the shrimp paste firm and opaque. If unsure, use a meat thermometer—the center should reach 167°F.

          Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste (No Deep Frying!)

          After my last batch of crispy salt and pepper chicken wings got rave reviews from my family, they begged me to make them again.
          This time, I took it up a notch with a new twist: chicken wings stuffed with juicy shrimp paste—and best of all, there’s no deep frying involved!
          The result? Crispy on the outside, tender and juicy inside, with every bite bursting with flavor.
          It’s healthier, super satisfying, and surprisingly easy to make. Let me walk you through it!
          Print Recipe Pin Recipe
          Prep Time 30 minutes
          Cook Time 25 minutes
          Course Main Course
          Cuisine American
          Servings 3

          Ingredients
            

          • 12 pieces chicken mid-wings
          • 200 g shrimp paste
          • 1 piece ginger small, sliced
          • 2 stalks green onion cut into segments
          • 2 eggs
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1 tbsp cooking wine
          • 2 tbsp salt & pepper powder 1 tbsp for marinade, 1 tbsp for coating
          • to taste cracked black pepper
          • 50 g all-purpose flour
          • 50 g cornstarch
          • as needed cooking oil spray for air fryer

          Instructions
           

          Debone the chicken wings

          • Clean the chicken wings. Use kitchen scissors to carefully snip and remove the bones on both sides, then gently pull out the center bone.
          • You’ll end up with a little “pocket” perfect for stuffing. Be patient—avoid tearing the skin.

          Stuff the wings with shrimp paste

          • Spoon or squeeze the shrimp paste into the wing pocket. Fill them until plump but not bursting—don’t force it or the skin may tear. Set aside.

          Marinate for flavor

          • Place the stuffed wings in a bowl. Add ginger, green onion, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp salt & pepper powder, and black pepper. Toss gently to coat. Marinate for at least 30 minutes.

          Prepare the coating

          • In a bowl, mix equal parts flour and cornstarch, and stir in 1 tbsp salt & pepper powder.
          • In another bowl, beat the 2 eggs.

          Coat the wings

          • Dip each marinated wing into the beaten egg, then into the flour mixture.
          • Press gently to ensure the coating sticks well.

          Air fry to crispy perfection

          • Place wings in an air fryer basket. Lightly spray or brush with oil.
          • Air fry at 356°F for 25 minutes, flipping halfway for even browning. The wings should be golden and crisp outside.

          Video

        • Crispy Salt & Pepper Chicken Wings (No Deep Frying!)

          Crispy Salt & Pepper Chicken Wings (No Deep Frying!)

          These crispy salt and pepper chicken wings are insanely good—crunchy on the outside, juicy on the inside, and packed with flavor! The best part? No deep frying needed. If you love chicken wings like I do, you’re going to be obsessed with these!

          Why you’ll love this recipe

          • Super crispy without needing to deep fry
          • Loaded with bold salt & pepper flavor
          • Uses everyday pantry ingredients
          • Air fryer-friendly and mess-free
          • Perfect for parties, snacks, or dinner
          • Easy marinate-and-cook process

          Ingredients

          For the chicken wings:

          • 12 mid-joint chicken wings
          • 4 slices fresh ginger
          • 1 tbsp cooking wine
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1 tbsp five-spice powder
          • to taste, salt and freshly ground black pepper

          For the coating:

          • 50 g all-purpose flour
          • 50 g cornstarch
          • 1 tbsp salt and pepper seasoning powder
          • 2 eggs

          For air frying:

          • a few sprays of cooking oil

          Instructions

          Prepare the wings

          Use a fork or a toothpick to poke a few small holes in each chicken wing. This helps the marinade soak in better.

          Marinate
          In a large bowl, combine the chicken wings with ginger slices, cooking wine, soy sauce, oyster sauce, five-spice powder, salt, and black pepper. Mix thoroughly. Cover and marinate  at least 2 hours, or overnight for maximum flavor.

          Make the coating
          In a separate bowl, mix the all-purpose flour, cornstarch, and salt and pepper seasoning powder until well combined. In another bowl, beat the eggs.

          Coat the wings
          Dip each marinated wing into the beaten egg, then dredge it in the flour mixture until evenly coated.

          Air fry
          Preheat your air fryer to 350°F. Place the coated wings into the air fryer basket in a single layer. Lightly spray the tops with cooking oil.
          Air fry for 25 minutes, flipping the wings halfway through and spraying a little more oil on the other side.

          Serve
          Let the wings rest for a minute or two after cooking. Serve hot with lime wedges or your favorite dipping sauce!

          Note

          You can use pre-mixed salt & pepper seasoning powder available in Asian grocery stores, or make your own with a mix of salt, white pepper, black pepper, garlic powder, and chili flakes.

          Frequently Asked Questions

          Can I bake these instead of air frying?
          Yes! Preheat your oven to 400°F, place wings on a lined baking tray, and bake for 30–35 minutes, flipping halfway. Use a wire rack for extra crispiness.

          What’s in salt and pepper seasoning powder?
          It usually contains salt, white pepper, black pepper, garlic powder, and sometimes chili flakes. You can mix your own or use store-bought.

          Can I use drumettes or wing tips?
          Absolutely. Just make sure to adjust the cooking time slightly depending on the size of the wings.

          How do I store leftovers?
          Store any leftover wings in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 320°F for 5–8 minutes to restore crispiness.

          Crispy Salt & Pepper Chicken Wings (No Deep Frying!)

          These crispy salt and pepper chicken wings are insanely good—crunchy on the outside, juicy on the inside, and packed with flavor! The best part? No deep frying needed. If you love chicken wings like I do, you’re going to be obsessed with these!
          Print Recipe Pin Recipe
          Prep Time 2 hours
          Cook Time 25 minutes
          Course Main Course
          Cuisine American
          Servings 3

          Ingredients
            

          For the chicken wings:

          • 12 mid-joint chicken wings
          • 4 slices fresh ginger
          • 1 tbsp cooking wine
          • 2 tbsp light soy sauce
          • 1 tbsp oyster sauce
          • 1 tbsp five-spice powder
          • to taste salt and freshly ground black pepper

          For the coating:

          • 50 g all-purpose flour
          • 50 g cornstarch
          • 1 tbsp salt and pepper seasoning powder
          • 2 eggs

          For air frying:

          • a few sprays of cooking oil

          Instructions
           

          Prepare the wings

          • Use a fork or a toothpick to poke a few small holes in each chicken wing. This helps the marinade soak in better.

          Marinate

          • In a large bowl, combine the chicken wings with ginger slices, cooking wine, soy sauce, oyster sauce, five-spice powder, salt, and black pepper. Mix thoroughly. Cover and marinate at least 2 hours, or overnight for maximum flavor.

          Make the coating

          • In a separate bowl, mix the all-purpose flour, cornstarch, and salt and pepper seasoning powder until well combined. In another bowl, beat the eggs.

          Coat the wings

          • Dip each marinated wing into the beaten egg, then dredge it in the flour mixture until evenly coated.

          Air fry

          • Preheat your air fryer to 350°F. Place the coated wings into the air fryer basket in a single layer. Lightly spray the tops with cooking oil.
          • Air fry for 25 minutes, flipping the wings halfway through and spraying a little more oil on the other side.

          Serve

          • Let the wings rest for a minute or two after cooking. Serve hot with lime wedges or your favorite dipping sauce!

          Video