Chicken wings are marinated in red fermented bean curd (nam yue) along with other seasonings and then baked or air-fried until crispy. If you don't like to deep fry, you should try this recipe.
Pat the chicken wings really dry with an absorbent paper towel so they can absorb the marinade. Mash the nam yue with a fork and mix the rest of the marinade ingredients. Coat the wings pieces in the marinade. You can do this in a mixing bowl or in zipper bag. Actually ,zipper bag is better as the chicken wings are marinated more evenly. Marinade for at least 1 hour or for the best result, overnight
Coat the chicken with flour mixture:
Mix the ingredients for flour coating. Carefully get one chicken wings, shake off excess marinade juice and coat it with the flour mixture and place it on the baking sheet. Continue with the rest
If you have a sprayer, fill it with cooking oil and spray it evenly on the flour-coated chicken, ensuring there are no dry spots. Otherwise, you can dip the chicken into the oil
For oven-baked wings:
Preheat oven at 425 F (220 C). Line your baking sheet with heavy-duty aluminum foil. Brush with oil or non-stick spray
Put the chicken wings on the baking sheet and bake for about 20 minutes and then flip over and bake for another 10-15 minutes or until crispy
For air-fryer wings:
Preheat an air fryer at 400 F. Brush the basket with a bit of oil or use a non-stick spray.
Put the chicken wings in the basket, in one layer. You may have to do this in batches and air fry for about 8 minutes and then turn over and air fry again for another 5 minutes or so. The time depends on your air fryer too
Making the sauce (optional):
I feel like it's such a waste to throw away the marinade and so I made it into a sauce and my son happened to like the sauce so much. Pour the marinade juice into a saucepan and bring to a boil. You can adjust the taste to your preference. It should be savory and sweet