Featured Recipe
The CRISPIEST Air Fryer Wings + My 3 Ultimate Asian Wing Sauces 🏆🔥
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1️⃣ Pat wings dry and season – Moisture is the enemy of crisp. Pat them dry, toss in garlic powder, chili powder, salt, black pepper, and baking powder. Then chill for 45 minutes—this helps the skin dry out and crisp up even more.
2️⃣ Baking Powder + Cornstarch magic – Dip wings in A mixture of cornstarch mixed with a little extra baking powder. This combo creates that crunchy outer layer that mimics deep-frying.
3️⃣ Stage 1: Preheat the air fryer. Cook wings 15 minutes at 350–360 °F, flipping once midway. After flipping, lightly spray the wings with oil to encourage browning.
Stage 2: Increase temperature to 400–425 °F and cook 4–8 minutes, flipping once halfway and misting both sides with oil if desired, until skin is deep golden and crisp.
Pro tip: Always give your wings space on the rack. Don’t crowd them—air circulation is what makes them crisp.
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A balance of salty, sweet, and garlicky. Sticky, glossy, and downright addictive.
Ingredients:
½ cup soy sauce
½ cup mirin
2 tbsp brown sugar
3 cloves garlic, finely minced
Instructions:
Add soy sauce, mirin, and brown sugar to a saucepan.
Simmer over medium heat until sugar dissolves.
Stir in garlic and cook on low for 8–10 minutes until slightly thickened.
Let cool—it will thicken as it rests.
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Savory, sweet, and a little heat from gochujang—this one’s inspired by the famous Korean fried chicken shops.
Ingredients:
3 tbsp soy sauce
3 tbsp honey
2 tbsp rice vinegar
1-2 tbsp gochujang (Korean red pepper paste)
3–4 cloves garlic, finely minced
Optional: ½ tbsp cornstarch mixed with 1 tbsp water (slurry) to help thicken.
Instructions:
In a pan, mix soy sauce, honey, rice vinegar, gochujang, and garlic.
Simmer until flavors meld.
Add cornstarch slurry if you want it thicker and glossy.
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🔥 Spicy Bang Bang Sauce
Creamy, sweet, tangy, and with a fiery kick. Perfect for dipping or tossing.
Ingredients:
½ cup mayo
½ cup sweet chili sauce
Juice of ½ lime
Sriracha, to taste
Instructions:
Whisk everything together in a bowl.
Taste and adjust heat with more sriracha.
These are some of my most popular recipes—
along with your reviews and how they turned out in your kitchens!
Testimonials
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I wanted to thank you for helping me recreate one of my favorite dishes! My presentation may not be the original or the best but the taste is spectacular!
@h.irenesofia- Vietnamese Beef Pho (Featured here is Irene’s photo, following Dad’s Beef Pho recipe).
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"Your Sriracha Sauce recipe is on point." I made some, and it's way better than store bought. Thank you for the recipe.
@next_level_chocolate- Copycat Sriracha
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Made some for dinner tonight !! One of the best dish on earth vummy!!!
@hmorgensen96- Banh Cuon Rice Paper Hack
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“This was delicious! I had 4.5lbs of wings so I tripled the recipe and used 2 eggs. Followed all the steps and they came out great! Thank you!”
Christine- NY Style Chinese Chicken Wings
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"Fantastic recipe! I made this in the air fryer and it turned out wonderfully. (This is coming from a Vietnamese person, so wanted to note that the recipe is authentic, in addition to being delicious."
Claire- Vietnamese Lemongrass Skewers
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"This stir-fry beef is so good. I always make this recipe. You need to try it's so yummy!"
Grace Cottrell- Stir Fried Beef With Potatoes
Behind the Apron
99% of the recipes I share are completely free — because I truly believe good food should be shared and enjoyed by everyone. That said, I’ve chosen to offer just a few select recipes for purchase to help support my page and keep the creativity (and cooking) going.
When you purchase a recipe — you’re helping fuel the work behind the scenes and making it possible for me to keep sharing free content with you and this amazing food-loving community.
Label Queen with James Aguiar — Philippe Trinh (Apple Podcast) and on Spotify -here-.
Philippe Trinh
Aka Whiskey and Booch: Storyteller, home cook, and recipe developer.
My story begins with my lifelong affinity for flavorful foods, a passion that has led me on a super wild and funky journey of the senses. From a city chic fashion designer to a countryside dweller crafting kombucha and mastering the art of fermentation, it's been quite the flavorful ride.
“The essence of Whiskey and Booch is a tasty fusion that reflects my culinary philosophy”
"Whiskey" isn't just a beverage reference; it symbolizes key aromatics I gravitate towards in my cooking, such as licorice, the sweetness of caramel, or the smoky nature reminiscent of charred anise and fennel. Elements like these infuse my dishes with depth and complexity. Meanwhile, "Booch" is a cheeky nod to kombucha, capturing the effervescent and lively spirit of fermented foods that fuel my culinary adventures.
But Whiskey and Booch isn't just about recipes; it's a whole vibrant community buzzing with cultural exploration, dishing out mouthwatering visuals and sharing stories over my virtual kitchen table.
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Craving the flavors from my recipes? Look no further!
Here's your one-stop shop to stock your pantry with all the essentials you'll need to recreate my dishes at home. From the rock candy I use for my Vietnamese beef pho to Chinese BBQ seasoning for my Char Siu, I've curated a selection of my go-to ingredients, complete with Amazon links.
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