Shake up wing night with these air fryer salted egg wings. Each crispy wing gets a generous coating of salted egg cream sauce and a sprinkle of fried basil.
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This recipe came from my brother and was a hit at our former restaurant in the Philippines. It’s not a common wing flavor here in the US, but my goodness, it should be!
The rich saltiness of the yolks balances beautifully with the cream. The crispy basil on top adds a little crunch and a lovely herbal flavor.
As usual, I cook the wings in the air fryer. It’s easier, there’s less mess, and I get to skip the hot oil splatter.
What are salted eggs?
Salted eggs are duck eggs preserved in brine or a salted clay mixture. The curing process gives them salty whites and rich, slightly grainy yolks.
In the Philippines, we call them itlog na maalat. The red shells identify them as salted eggs, hence the name “red eggs.”
They’re served with chopped tomatoes as a side dish for rice and grilled or fried meat. They’re also used as toppings for bibingka and puto, and mixed into salads
For this recipe, they’re mashed and stirred into a creamy garlic sauce to coat the wings.
Ingredients you’ll need
- Chicken wings. Pat them dry with paper towels so the coating sticks and crisps up in the air fryer.
- Salted eggs. Give the sauce its rich, salty flavor. I use a mix of whole salted egg and extra yolks for richness without too much saltiness.
- Seasoning. A mix of salt, black pepper, and garlic powder to flavor the wings.
- Coating. A mix of cornstarch and baking powder helps the wings get nice and crispy.
- Butter and garlic. Form the flavorful base of the sauce.
- Cream. Makes the sauce rich and creamy and balances the salty eggs.
- Fresh basil. Fried until crisp for a fragrant, crunchy topping. Dry the leaves thoroughly before frying.
How to Make Salted Egg Wings
Here’s a quick look at how to make these air fryer salted egg wings.
1. Season the wings. Pat dry, season, and marinate for 30 minutes in the fridge.
2. Fry the basil. Fry the thoroughly dried leaves until crisp, then drain on paper towels.
3. Coat the wings. Toss in the cornstarch mixture and let sit for 10 minutes to help the coating stick.
4. Make the sauce. Sauté garlic in butter, stir in mashed salted eggs, then add cream and simmer.
5. Air-fry. Lightly oil the basket and spray the wings. Arrange with space between them and cook at 370°F for 20 minutes, flipping halfway through. Work in batches if needed.
6. Crisp them up. Flip again and cook at 410°F for 5 minutes, until golden and cooked through.
7. Toss and serve. Coat the wings in the sauce and garnish with fried basil.
Meet My Air Fryer
In case you’re curious about my spaceship-shaped air fryer, you can find it here. It’s easy to use and cooks everything nice and evenly. I also love that I can fit a good amount of wings in there without having to cook in several batches.
Tips for Crispy Air Fryer Wings
- Dry the basil thoroughly. If the leaves are still wet, the oil will pop and splatter when you add them. Pat them dry with paper towels before frying.
- Watch the basil closely. The leaves crisp quickly. Remove them before they brown, which can give them a bitter taste.
- Leave space between the wings. Arrange them in a single layer so hot air can circulate and crisp the coating. Cook in batches if your basket isn’t large enough.
- Spray lightly with oil. Give the coated wings a light, even spray to help them crisp and prevent dry, powdery spots.
- Flip halfway through. This helps both sides cook and brown evenly.
- Increase the heat at the end. Finish at 410°F for 5 minutes for extra browning and crispness. If your air fryer tops out at 400°F, use that and add a little time as needed.
More Air Fryer Wing Recipes
Air Fryer Wings with Mango Habanero
Air Fryer Garlic Parmesan Wings
Creamy Air Fryer Salted Egg Wings
Ingredients
- 2 pounds chicken wings separated into flats and drumettes
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup fresh basil leaves thoroughly dried
- Oil for frying the basil
- 1 whole salted egg plus 2 salted egg yolks
- 2 tablespoons butter
- 6 cloves garlic finely minced
- 1 cup cream
- ½ cup cornstarch
- 1 tablespoon baking powder
Instructions
- Pat the wings thoroughly dry. Toss with 1 teaspoon salt, pepper, and garlic powder. Cover and refrigerate for 30 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Carefully add the basil leaves and fry until crisp, about 30-60 seconds. Transfer to a paper towel to drain.
- Combine cornstarch, baking powder, and remaining ½ teaspoon salt in a bowl. Coat the wings evenly with the mixture, shaking off any excess. Let sit for about 10 minutes.
- Mash salted eggs as finely as possible. Melt butter in a skillet over medium-low heat. Saute garlic for 30 seconds, or until fragrant. Stir in the mashed eggs and cook for 1–2 minutes. Add the cream and simmer gently for 2–3 minutes.
- Lightly grease air fryer basket with oil. Arrange the wings in a single layer, leaving space between them. Lightly spray the wings with oil. Air-fry at 370°F for 20 minutes, flipping halfway through. Cook in batches if needed.
- Flip the wings again, increase the temperature to 410°F, and cook for another 5 minutes, until crisp and cooked to an internal temperature of at least 165°F.
- Toss the wings in the salted egg sauce until evenly coated. Garnish with the fried basil. Serve and enjoy!
