Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Watch out
Make sure to drain the water completely after thawing, otherwise the coating will clump and fall off.
Watch out
The egg ash must be washed off thoroughly, otherwise it will contaminate the ingredients when cracking.
Watch out
Do not break the yolks into the whites when separating, otherwise the yolks cannot be easily mashed.
Watch out
The egg yolks must be mashed finely enough, otherwise they will not coat the wings evenly with rich salted egg flavor.
Wash hands thoroughly after handling raw meat to prevent cross-contamination; raw meat carries bacteria that can contaminate other ingredients if touched with unwashed hands.
Watch out
The surface of the chicken wings must be completely dried, otherwise a crispy skin cannot form during air frying.
Watch out
Use only a little light soy sauce
too much soy sauce will cause the surface to burn prematurely during air frying
Watch out
Do not coat too thickly with starch, otherwise the texture will be doughy and not crispy after frying.
Watch out
The oil must be brushed evenly
any powdery spots without oil will turn dry and white instead of golden and crispy after air frying
Watch out
Do not pull out the air fryer basket casually during cooking, otherwise temperature loss will affect the setting of the chicken wing crust.
Must use oven mitts when handling hot pans, baking trays, or piping hot liquids just off the heat to avoid severe burns.
Watch out
Handle gently when flipping to avoid breaking the newly set crispy crust on the surface.
Watch out
The salted egg yolk paste must be pressed firmly with fingers, otherwise the egg yolk bits will fall off and blow away during air frying.
Watch out
The temperature must be lowered to 180°C, otherwise high heat will quickly burn and bitter the salted egg yolk on top.
