Ingredients:

  • 1 lb chicken wing drumettes, Frenched into lollipops
  • 1 tsp neutral oil
  • 1 tbsp ginger-garlic paste
  • 1 tbsp soy sauce
  • 1 tsp Kashmiri red chili powder
  • 0.5 tsp black pepper
  • 1 tsp vinegar or lime juice
  • 3 tbsp cornstarch
  • 2 tbsp rice flour
  • 1 egg white

Instructions:

  1. Take your 1 lb of drumettes and use shears to cut the skin and tendons around the thin end of the bone.
  2. Push the meat down toward the thick end until it forms a round ball, then scrape the bone clean with your knife until it's white and smooth.
  3. Combine the 1 tsp neutral oil, 1 tbsp ginger garlic paste, 1 tbsp soy sauce, 1 tsp Kashmiri chili, 0.5 tsp pepper, and 1 tsp vinegar in a bowl.
  4. Toss the lollipops in the marinade and let them sit for at least 20 minutes until the meat looks deep red. Note: This builds the flavor base inside the crust.
  5. Add the 1 egg white to the bowl and mix well, then sprinkle in the 3 tbsp cornstarch and 2 tbsp rice flour.
  6. Massage the starch into the meat until a thick, tacky batter forms that doesn't drip off the chicken.
  7. Set your air fryer to 380°F (193°C) and let it run for 3-5 minutes until the basket feels hot to the touch.
  8. Place the chicken in the basket bone side up or lying flat, ensuring no pieces are touching.
  9. Cook for 15 minutes, flipping halfway through until the exterior is hardened and sizzling.
  10. Ensure the internal temp is 165°F and the skin has a visible, crackling texture before removing.