I’m loving my new Philips Airfryer! Even though I don’t have a problem taking my time with cooking most of the time. It’s still great to have amazing gadgets like these to help enhance my kitchen experience. Especially now that I am increasingly time poor. The very first recipe I tried using this machine was the obvious: Chicken Wings.
A lot of questions have been asked about the Airfryer. Yes, it uses no oil and basically acts like a mini powerful oven, with precise temperature and time setting. Because it’s smaller, you don’t even have to worry about the dipping of temperature if you pull out the drawer to check on your food. Preheating takes less than 5 minutes, and cooking process is definitely speedy. It’s great for meat that has natural fat already such as oily fish, chicken and pork. Some things might need a brushing of oil before going in though (like if you were to cook something with breadcrumbs), but it is indeed a healthier way to cook!
Anyway, back to the Chicken Wings. Since it’s the Philippines month for Asian Food Festival, I have picked a Pinoy recipe for the Chicken Wings. Adobo is probably the most popular cooking method over there, and although generally the protein is simmered in the combination of vinegar, soy sauce and aromatics, there is also a dry version where the protein is marinated and fried indeed. So this time, I’ve adapted the recipe to suit the Airfryer and it turned out fabulous!
Recipe adapted from Overseas Pinoy Cooking
300g Chicken Wings, trimmed, cut to pieces on the joints
2 tablespoons Vinegar
2 tablespoons soy sauce (Liquid Aminos)
2 cloves garlic crushed
1 bay leaf
1 teaspoon peppercorns crushed
1/2 teaspoon chilli powder
Combine all the marinade ingredients in a bowl and marinate the chicken wings for at least an hour to overnight.
Preheat Philips Airfryer to 160C, then airfry the chicken wings for 8 minutes on 160c, followed by 4 more minutes on 180C. Serves hot.
Without the Philips Airfryer, you could opt to bake in the oven or saute/fry in pan.
Chicken wings cooked this way are extra juicy and succulent, as oven does tend to dry out wings due to the longer cooking time. I will only cook wings this way from now on! Although the marinade is super simple, this turned out pretty delicious! The vinegar doesn’t come through too much, which is good. I actually added some lemon juice for extra tang. Finger-lickin’ good!