These air fryer chicken wings are crispy, golden, and coated in a rich and nutty kare kare sauce. The air fryer makes the wings crunchy without needing a pot of oil for deep frying.
My husband and I had kare kare wings for the first time at a restaurant in the Philippines, and he couldn’t stop talking about them since. Naturally, I had to recreate them at home.
The best thing about this recipe is getting the same rich kare kare flavor without having to make a full traditional kare kare recipe from scratch.
Plus, the air fryer keeps the wings crispy without needing all the oil that comes with traditional deep frying.
Between the crispy wings and rich peanut sauce, it was impossible not
Why You’ll Love These Kare Kare Chicken Wings
- Golden and crunchy wings without deep frying. The air fryer creates crispy wings while using much less oil than traditional frying.
- Rich kare kare flavor. The peanut butter, bagoong, and garlic create a savory, nutty sauce with plenty of umami.
- Easy to make. The wings and sauce come together with minimal prep.
Ingredients You’ll Need
- Chicken wings. Pat them very dry before seasoning so the skin crisps up properly in the air fryer.
- Salt, garlic powder, and pepper. These season the chicken before coating.
- Egg whites. This helps the starch coating stick to the wings.
- Cornstarch or potato starch. Cornstarch works well, but potato starch gives the wings an even lighter, crispier coating.
- Baking powder. This helps dry out the skin and makes the wings crispier in the air fryer.
- Annatto oil. Infused with annatto seeds, this oil gives the sauce its signature orange color and a mild earthy flavor. You can buy bottled annatto oil from Asian grocery stores.
- Garlic. Fresh garlic adds the base flavor for the sauce.
- Bagoong. This is a Filipino fermented shrimp paste that adds saltiness and umami to the peanut sauce. You can find it in Filipino grocery stores or in the Asian aisle of larger supermarkets.
- Peanut butter. This gives the sauce its creamy, nutty base.
- Chicken broth. This loosens the sauce and adds more savory flavor. If you don’t have broth, use water with a little chicken bouillon instead.
How to Make Air Fryer Chicken Wings
Step 1: Season the wings
Pat the wings very dry with paper towels. Season them with salt, garlic powder, and pepper, then let them sit for 20 minutes.
Step 2: Coat the wings
Coat the wings lightly with the egg whites.
In a bowl, mix the cornstarch, baking powder, and salt. Dredge the wings in the mixture and shake off any excess. Let the wings rest for 15 minutes so the coating hydrates and sticks better.
Step 3: Make the kare kare sauce
Heat the annatto oil in a small saucepan over medium heat. Cook the garlic for about 30 seconds until fragrant.
Add the bagoong and cook briefly to deepen the flavor. Stir in the peanut butter and chicken broth, then mix until smooth and creamy. Add more broth as needed until the sauce reaches your preferred consistency.
Step 4: Air fry the chicken wings
Spray the air fryer basket lightly with oil. Arrange the wings in a single layer and spray the tops lightly with oil as well.
Air fry at 370°F for 20 minutes, flipping halfway through. Increase the heat to 410°F and cook for another 3 to 5 minutes, or until golden and crispy.
Step 5: Toss the wings in sauce
Toss the crispy wings with the kare kare sauce right before serving, or serve the sauce on the side as a dip. Serve with bagoong if desired.
How Long to Cook Chicken Wings in Air Fryer
Cook the chicken wings in the air fryer at 370°F for 20 minutes, flipping halfway through. Then increase the heat to 410°F and cook for 5 more minutes to crisp up the skin.
The wings are done when they are golden, crispy, and the internal temperature reaches 165°F.
Tips for the Crispiest Air Fryer Chicken Wings
- Pat the wings dry first. Remove as much moisture as possible so the skin crisps up properly.
- Spray the basket lightly with oil. Prevent sticking without making the wings greasy.
- Do not overcrowd the basket. Leave space between the wings so the hot air can circulate evenly.
- Flip the wings halfway through cooking. Cook both sides evenly for better browning.
- Use potato starch for extra crispness. Swap the cornstarch with potato starch if you want a lighter, crispier coating.
- Keep the heat low after adding peanut butter. High heat can make the sauce too thick or grainy.
- Adjust the chicken broth as needed. Add more broth for a thinner kare kare sauce, or simmer it longer for a thicker sauce that clings to the wings.
What Does Kare Kare Sauce Taste Like?
Kare kare sauce tastes savory, nutty, and slightly sweet from the peanut butter. The annatto gives it a mild earthy flavor and orange color, while the bagoong adds saltiness and umami.
What to Serve With Kare Kare Wings
- Bagoong dip. Serve a little bagoong on the side for that salty, funky hit that makes kare kare taste complete.
- Steamed rice. The sauce is perfect spooned over hot rice.
- Pickled vegetables. Something tangy helps cut through the richness of the sauce.
- Atchara. Sweet and tangy pickled papaya is a classic pairing with rich Filipino dishes.
- Beer. Ice-cold beer balances the rich peanut sauce and crispy wings.
How to Store and Reheat
To Store: Store leftover wings in an airtight container and refrigerate for up to 3 days. If possible, keep the kare kare sauce separate from the wings so they stay crisp longer.
To Reheat: Reheat the wings in the air fryer at 375°F for 4 to 6 minutes, or until hot and crispy again. Warm the kare kare sauce separately on the stove or in the microwave, then toss the wings in the sauce right before serving.
More Air Fryer Recipes You’ll Love
Mango Habanero Wings
Air Fryer Bang Bang Salmon
Air Fryer Chilean Sea Bass
Air Fryer Salmon Belly
Air Fryer Teriyaki Salmon
Air Fryer Chicken Wings Recipe with Kare Kare Sauce
Ingredients
- 1 pound chicken wings
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon white pepper or black pepper
- 2 egg whites
- ½ cup cornstarch or potato starch
- 1 teaspoon baking powder
- ½ to 1 teaspoon salt
- Oil spray
- 1 tablespoon annatto oil
- 2 garlic cloves minced
- 1 tablespoon bagoong
- 2 tablespoons peanut butter
- ½ to ¾ cup chicken broth
Instructions
- Pat the wings very dry with paper towels. Season with salt, garlic powder, and pepper. Let them sit for 20 minutes.
- Coat the wings with egg whites until lightly covered.
- In a bowl, mix the cornstarch or potato starch, baking powder, and salt. Dredge the wings in the starch mixture, shaking off any excess. Let them sit for 15 minutes so the coating can hydrate and stick better.
- Heat the annatto oil in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
- Add the bagoong and cook for about 30 seconds. Stir in the peanut butter and 1/2 cup chicken broth until smooth. Add broth as needed to loosen the sauce, or simmer a little longer to thicken it.
- Spray the air fryer basket with oil. Arrange the wings in a single layer, then spray the wings lightly with oil.
- Air fry at 370°F for 20 minutes, flipping halfway through. Increase the heat to 410°F and air fry for another 3 to 5 minutes, or until golden and crisp.
- Toss the crispy wings with the kare kare sauce right before serving, or serve the sauce on the side as a dip. Serve with extra bagoong if desired.
