My Sinigang Air Fried Wings

Let me tell you about my pandemic discovery. During the height of 2020, while experimenting with my new air fryer (yes, it was a panic purchase during one of those late-night online shopping sessions), I stumbled upon this recipe by pure accident.

Like many of us stuck at home, I was desperately missing that sour comfort of sinigang from my favorite local Filipino restaurant. One evening, staring at a package of chicken wings and my nearly-empty pantry, I spotted a few packets of sinigang mix tucked away in the corner. "Why not?" I thought. That spontaneous decision changed everything.

What started as a desperate attempt to recreate the sour comfort of sinigang at home has become my most requested dish: Sinigang Air Fried Wings.

My Ingredients

• 1.5 lbs chicken wings/drumettes
• 1.5 tablespoons sinigang powder mix (I prefer Knorr)
• 1 generous teaspoon garlic powder
• ½ teaspoon black pepper
• ½ tablespoon olive oil

How I Make Sinigang Air Fried Wings

1. First, I start by preheating my air fryer to 400°F. While it heats up, I mix the sinigang powder, garlic powder, and black pepper in a small bowl until well combined. This creates the flavor coating.
2. I pat my chicken wings completely dry with paper towels. This step is important for getting them crispy. Then I toss them with olive oil in a bowl until each piece is coated. The oil helps my seasoning stick and promotes that beautiful browning.
3. I sprinkle my sinigang seasoning mixture over the oiled wings and toss everything together until each wing is evenly coated. I make sure to get the seasoning on every side.
4. I place my seasoned wings in the preheated air fryer basket, making sure not to crowd them (they need space to get crispy). If I'm cooking more than will fit, I do them in batches.
5. I cook the wings for 25 minutes at 400°F. Halfway through (around 12-13 minutes), I flip each wing over.
6. After cooking, I let the wings rest for 3-5 minutes before serving. They should be golden brown and crispy outside with juicy meat inside. I always check that the internal temperature reaches 165°F for safety.
7. Serve and enjoy your sinigang air-fried wings!

My Personal Tips

• Pat the wings extra dry. Moisture is the enemy of crispiness.
• Never overcrowd the air fryer basket. Give each wing space to breathe.
• If wings look dry halfway through, I spritz them with oil spray for extra crispiness.
• Let wings rest after cooking. This redistributes the juices and keeps them moist.
• Adjust sinigang powder to your taste. Some prefer more sour, others less intense.
• For extra crispy wings, add 1 teaspoon baking powder to the seasoning mix.

Related

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My Sinigang Air Fried Wings

My sinigang air fried wings are crispy chicken wings coated with tangy sinigang powder mix and air fried to golden perfection in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1.5 lbs chicken wings/drumettes
• 1.5 tablespoons sinigang powder mix (I prefer Knorr)
• 1 generous teaspoon garlic powder
• ½ teaspoon black pepper
• ½ tablespoon olive oil

Method

 

1. First, I start by preheating my air fryer to 400°F. While it heats up, I mix the sinigang powder, garlic powder, and black pepper in a small bowl until well combined. This creates the flavor coating.
2. I pat my chicken wings completely dry with paper towels. This step is important for getting them crispy. Then I toss them with olive oil in a bowl until each piece is coated. The oil helps my seasoning stick and promotes that beautiful browning.
3. I sprinkle my sinigang seasoning mixture over the oiled wings and toss everything together until each wing is evenly coated. I make sure to get the seasoning on every side.
4. I place my seasoned wings in the preheated air fryer basket, making sure not to crowd them (they need space to get crispy). If I'm cooking more than will fit, I do them in batches.
5. I cook the wings for 25 minutes at 400°F. Halfway through (around 12-13 minutes), I flip each wing over.
6. After cooking, I let the wings rest for 3-5 minutes before serving. They should be golden brown and crispy outside with juicy meat inside. I always check that the internal temperature reaches 165°F for safety.
7. Serve and enjoy your sinigang air-fried wings!

Notes

• Pat the wings extra dry. Moisture is the enemy of crispiness.
• Never overcrowd the air fryer basket. Give each wing space to breathe.
• If wings look dry halfway through, I spritz them with oil spray for extra crispiness.
• Let wings rest after cooking. This redistributes the juices and keeps them moist.
• Adjust sinigang powder to your taste. Some prefer more sour, others less intense.
• For extra crispy wings, add 1 teaspoon baking powder to the seasoning mix.

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