I tried using the same Baked Chicken Drumsticks recipe that I posted last week, but this time I used chicken wings instead. I decided to cook them two different ways: baking and air-frying.

For baking, I pre-heated the oven to 325°F and cooked the chicken wings for 40 minutes.

For air-frying, I set the air-fryer to 320°F and cooked the wings for 18 minutes, then increased the temperature to 400°F for an additional 3 minutes.

Ingredients:

* 2.5 pounds pork neck bones

* 3 slices gingers

* 3 cups carrots, chopped into medium-sized chunks

* 2 cups mushrooms, chopped into medium-sized chunks

* 3 ears of corn, kernels removed

* 1 large can diced tomatoes

* Salt, to taste

Instructions:

1. In a large pot, bring hot water to a boil and add pork neck bones. Boil for 5 minutes, then drain and rinse the bones in cold water.

2. Prepare the vegetables by chopping the carrots and mushrooms into medium-sized chunks, and removing the kernels from the corn. Set aside.

3. In the same pot used for boiling the bones, add gingers and the can of diced tomatoes, and cook over medium heat until it comes to a boil.

4. Add water to the pot, filling it halfway, and then add the pork bones. Bring the mixture to a boil over medium heat.

5. Once the mixture starts to boil, reduce the heat to low and cover the pot with a lid. Allow it to simmer for 2 hours.

6. After 2 hours, add the chopped vegetables to the pot and continue to cook for an additional 35-40 minutes, or until the vegetables are tender.

7. Add salt to taste, and your Pork Bone Vegetable Soup is ready to serve. Enjoy!

Ingredients:

* Fish fillets, cut into thin slices

* 1 tsp salt

* 1 tsp white pepper powder

* Eggs, beaten

* Cornstarch for coating

* Cooking oil for frying

* 1 cup orange juice

* 1/2 cup sugar

* 2 Tbsp rice vinegar

* 1.5 Tbsp soy sauce

* 1/2 Tbsp chopped ginger

* 1/2 Tbsp minced garlic

* Cornstarch mixed with water for thickening

Instructions:

1. Cut the fish fillets into thin slices.

2. Season with 1 tsp of salt and 1 tsp of white pepper powder.

3. Coat the fish with a layer of beaten eggs and then a layer of cornstarch.

4. Air-fry the fish at 380°F for 15 minutes, then 400°F for 4 minutes. If not using an air-fryer, deep-fry the fish fillets in medium heat until golden brown (4~5 minutes).

5. Once the fish is cooked, set it aside.

6. In a medium heat cooking pan, add 1 cup of orange juice, 1/3 cup of sugar, 2 Tbsp of rice vinegar, 1.5 Tbsp of soy sauce, 1/2 Tbsp of chopped ginger, and 1/2 Tbsp of minced garlic.

7. Add cornstarch mixed with water to thicken the orange sauce.

8. Pour the orange sauce on top of the cooked fish fillets. Ready to serve.

Enjoy your delicious Fish Fillets in Orange Sauce!

Ingredients:

* 8 chicken drumsticks

* 1 Tbsp minced garlic

* 1 Tbsp minced ginger

* 2 Tbsp soy sauce

* 1 Tbsp cooking wine

* 1 tsp black pepper

* 2 Tbsp cornstarch

* 1 Tbsp oil

* Dry dill seasoning

* Cooking spray

Directions:

1. Begin by preparing the chicken drumsticks. Using a knife, diagonally cut the chicken several times to help it cook evenly.

2. In a mixing bowl, combine the chicken drumsticks with minced garlic, minced ginger, soy sauce, cooking wine, black pepper, cornstarch, and oil. Mix well to ensure the chicken is fully coated in the marinade. Let the chicken marinate for a few hours.

3. Preheat your oven to 325°F. Place the marinated chicken drumsticks on a footed pan grate and sprinkle dry dill seasoning all over the chicken.

4. Bake the chicken in the preheated oven for 40 minutes.

5. About halfway through cooking, spray cooking oil over the chicken. There's no need to flip the chicken over.

6. Once cooked, remove the chicken from the oven and let it cool for a few minutes before serving.

Enjoy your delicious and juicy baked chicken drumsticks!

* Place the desired fillings in the center of the wrap.

* Brush beaten egg onto the edge of the wrap nearest to you.

* Fold the wrap in half to create an upside-down triangle, with the filling in the center.

* Push the filling towards the center of the wrap, making sure to remove any air pockets, and press the edges together to seal.

* Brush the upper left corner of the wrap with beaten egg.

* Fold the lower right corner of the wrap up and over to meet the upper left corner, pressing to seal the edges together. Your wonton is now ready for cooking or freezing!