Chicken wings-500g (about eight)

Zanthoxylum bungeanum-10 capsule

Pepper-moderate amount (more spicy)

Salt-8g (each chicken wing 1 g)

Turmeric-moderate amount (if you like heavy mouth, put more)

Soy sauce-1 tablespoon

Fragrant leaves-1 grain

Ginger-1 (half the size of an egg)

Five chicken wings are made into Chili flavor, and the ingredients are added:

Zanthoxylum bungeanum-everything

Pepper moderate amount

Salt-5g

Ginger-two thirds

Soy sauce-everything

Three chicken wings for curry flavor, with ingredients:

Pepper moderate amount

Turmeric-moderate amount

Salt -3g

Ginger-one third

Fragrant leaves-all leaves

If turmeric is a lump, make it into powder.

Mix chicken wings with seasoning and marinate for three or four hours.

After pickling, put a piece of silicone oil paper (also called baking paper and barbecue paper) in the air fryer, which can avoid the pain of washing the pot and not put it away even if you are not afraid of suffering.

The chicken wings are flat on the paper with the chicken skin facing down. I'd rather squeeze them than pile them.

Without preheating, 180 degrees for 8 minutes.

It's time to cook. Turn it over and put the chicken skin on it.

Or 180 degrees 10 minutes.

Then take it out, turn it over and put the chicken skin down.

Finally, 180 degrees 10 minutes.

It's done.

If the chicken is too fat and oily, use kitchen paper to absorb the excess oil when turning over.

Time can be fine-tuned according to the number and size of chicken wings.

The longer the pickling time, the more delicious it is.

You can use kitchen paper to absorb oil again after cooking.