Air Fryer Korean-Style Chicken Wings

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 pounds chicken wings (drumettes and flats)

¾ cups cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon fine salt

3 tablespoons honey

2 tablespoons gochujang (Korean chile paste), or your favorite chile paste

2 tablespoons light or dark brown sugar

1 tablespoon soy sauce

1 teaspoon minced or finely grated fresh ginger

1 teaspoon minced or finely grated garlic

½ teaspoon fine salt

Sliced scallions, for serving (optional)

Sesame seeds, for serving (optional)

Directions

Make the wings: Set the air fryer to 390 degrees and preheat for about 5 minutes.

Dry the wings with paper towels and place them in a large bowl. In a small bowl, combine the cornstarch, garlic powder, onion powder and salt.

Cover the wings with the cornstarch mixture and, using your hands or kitchen tongs, toss, ensuring all pieces are coated.

Once the fryer is preheated, tap each piece of chicken on the side of the bowl to remove excess starch and place it in the air fryer basket. Wings can touch each other, but do not overcrowd them. Cook in batches if necessary.

Close the basket and cook chicken wings for 30 minutes, turning and rotating chicken about every 10 minutes.

Make the sauce: While the chicken is cooking, in a small saucepan, whisk together the honey, gochujang, sugar, soy sauce, ginger, garlic and salt until combined. Set the saucepan over medium-high heat and bring to a boil, stirring often. Reduce the heat to low and simmer until slightly thickened, stirring occasionally, about 5 minutes. Remove from the heat.

Once the chicken is done, transfer the wings to a shallow bowl or platter, add sauce and toss to coat. Sprinkle with the scallions and sesame seeds, if using, and serve.

Nutrition

• Calories: 460
• Total Fat: 20 g
• Saturated Fat: 6 g
• Cholesterol: 94 mg
• Sodium: 840 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 23 g