I can’t stop making these crispy and flavorful air fryer chicken wings

these wings are super crispy on the outside and super tender and juicy within!

Dear friend, If you love the crunchy, savory magic of Taiwanese popcorn chicken—complete with fragrant crispy basil—but dread the mess of deep frying, this air fryer version is for you. My shake-shake Taiwanese popcorn chicken wings bring all the bold, peppery, and aromatic flavors you crave, without buckets of oil. Marinate, coat, air fry, and give them a final toss in a savory seasoning blend for wings that are irresistibly crispy on the outside, juicy inside, and packed with that signature Taiwanese street food flavor.

I first had Taiwanese popcorn chicken as a child at the Flushing Mall in New York with my mother and younger sister, many years ago. My air fryer version gives me all that nostalgia in the fun form of wings! These are so crispy on the outside, tender and juicy inside (there’s buckets of juice—beware!), and just as crave-worthy as the street food that inspired them.

By the way, I used whole wings for the recipe, and I suggest you do too. When they’re split, I find the chicken dries up faster in the air fryer and oven!

Tips for Success

• Marinate well: Let the wings marinate for at least 30 minutes (overnight is even better) for maximum flavor.

• Coat evenly: Shake the wings in the flour mixture until fully coated, then shake off excess for even crisping.

• Oil spray matters: A light spray of neutral oil ensures the tapioca or potato starch crisps up beautifully—check halfway through and spray any dry, white spots.

• Don’t crowd the basket: Give the wings space so the hot air circulates and crisps every side. Cook in batches if needed.

• Serve immediately: These wings are best hot and fresh, with the seasoning spice added just before serving.

• Please note that you can use the marinade, flour mixture, and seasoning for cubes of cute chicken thighs as well! And if you insist on deep frying, that works too!

xoxoxo,

Kat Lieu <3

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Yield 2 pounds of chicken wings

Author Kat Lieu

Prep time

25 Min

Cook time

20 Min

Inactive time

25 Min

Total time

1 H & 10 M

Print

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Shake shake Taiwanese popcorn chicken air fryer wings recipe

Crispy, juicy, and bursting with flavor—these easy Air Fryer Taiwanese Popcorn Chicken Wings capture the taste of the beloved street food, no need to deep fry with buckets of oil. Marinated, coated in tapioca or potato starch, air-fried to golden perfection, and served with a fragrant seasoning spice blend.

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Ingredients

For the wings

• 2 pounds chicken wings (intact ones)
• Oil to coat the chicken before air frying (I used avocado oil)

For the marinade

• 1 large egg
• 1/4 cup soy sauce
• 1 tablespoon Shaoxing or rice wine
• 1 tablespoon sesame oil

For the flour dredge

• 2 cups tapioca starch or potato starch or a mix of the two
• 1 teaspoon MSG
• 1 teaspoon chicken powder
• 1 teaspoon five-spice powder
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• Dashes of white pepper, ground cumin

For the seasoning spice

• 3 tablespoons granulated sugar
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon MSG, to taste
• Dashes of garlic powder, paprika, cumin, five spice powder, to taste

Instructions

Marinate the chicken

1. Make the marinade by mixing all the marinade ingredients together. Add to a ziplock bag and add chicken wings. Seal the bag and shake to coat the wings with the marinade. Let marinate for at least 30 minutes, to overnight in the refrigerator.
2. Make the flour mixer by adding the ingredients into another ziplock bag. Seal the bag and shake to mix the ingredients together. When ready to air fry the chicken, drop marinated wings into the bag with the flour mixture, seal, and shake until thoroughly coated. Remove and give the wing a shake to shake off excess flour. Repeat until all the wings are coated in the flour mixture.
3. Spray the wings, all sides, with neutral oil. Air fry at 400 degrees Fahrenheit for 10 minutes. Flip over and air fry again for another 10 minutes. You may need to spray the chicken with more oil if there are dry, white spots of tapioca or potato starch.
4. Meanwhile, making the seasoning spice by mixing all the ingredients together in a small bowl.
5. Carefully remove the chicken from the air fryer and serve hot, with the seasoning spice.

Notes

It's not Taiwanese popcorn chicken or wings without some fried Thai basil! I washed some Thai basil, sprayed them with oil, and dropped into the air fryer during the last 3 minutes of air frying the chicken to crisp them up to serve with them crispy with the chicken!

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