I have been hoping to make this childhood favourite for a long time, but unable to source this section of chicken wing in Ireland delayed my plan. Finally in Hong Kong, I can enjoyed having crispy skin chicken mid-wing easily.
Season chicken wing with salt, pepper, spices mix, puree garlic etc. Place skin side up on a plate to dry in the fridge for at least one day, the dryer the skin the faster it get crispy.
Place in air fryer and bake for 15 minutes.
No comments:
Post a Comment