Ingredients: Chicken wing, chicken wing tips, Lee Kum Kee teriyaki sauce, Lee Kum Kee oyster sauce, light soy sauce, black pepper powder, cooking wine, vegetable oil.

Steps:

Step 1. After the chicken wings are processed, cut the back of the chicken wings twice or cut once along the back to make them more flavorful and easier to cook;

Step 2, put 1 tablespoon of teriyaki sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of light soy sauce, 1/4 teaspoon of black pepper powder, and 1/2 tablespoon of cooking wine in the chicken wings. Knead it evenly with your hands and let it sit for about 30 minutes;

Step 3: Brush or spray a layer of vegetable oil on the bottom of the pot, spread the chicken wings flat, you can try turning the back side down;

Step 4, set to 370°F, 8 minutes;

Step 5, after roasting, the surface will be golden brown and basically cooked;

Step 6, bake the chicken Flip the bottom side of the wings, 370°F, for 6 minutes. They are basically cooked. If the chicken wings are large, bake them for a longer time.

Tips:

1. The air fryer is a heater on the top of the head coupled with a rotating motion. It feels like the "frying" is more even. I feel like using "bake" It’s not an exaggeration to say it. In fact, it means grilling, so grilling is often used. It’s just a personal habit. When you know how it works, you can imagine or try other dishes;

2. Regarding frozen chicken and seafood, you can consider Chef Xing’s suggestion. Soak in light salt water for 20 minutes at room temperature and then use kitchen paper to absorb the water; 3. Some foods need to be baked twice in the air cooker, once for the noodles and once for the bottom. Don’t use too high a temperature when baking, otherwise the skin will be burnt and the inside will be undercooked