Air Fryer Korean Chicken Wings

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

900 g chicken wings (2 pounds)

2 Tbsp rice wine

1 tsp onion powder

1 tsp garlic powder

1 tsp fine sea salt

1/4 tsp ginger powder

A few cracks ground black peppers

3 Tbsp soy sauce (, regular)

2 Tbsp water

2 Tbsp rice wine

2 Tbsp brown sugar

2 Tbsp honey

1/2 Tbsp minced ginger

1/2 Tbsp minced garlic

A few cracks ground black peppers

30 g green onions (1 ounce, white part, optional)

3 dried chilies (optional)

2 tsp corn starch

2 tsp water

1 ½ Tbsp ketchup

1 Tbsp gochujang (Korean chilli paste)

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp soy sauce

1 Tbsp minced garlic

1/2 Tbsp sesame oil

sesame seeds

green onion (, thinly sliced)

Directions

In a bowl, place the chicken wings and add rice wine. Mix them well and set aside it for 5 mins.

Season Chicken Wings

Gently shake off the liquid from the wings and place them into a clean bowl. (Discard any residual liquid in the bowl from step.1). Add the onion powder, garlic powder, salt, ginger powder, and ground black peppers. Mix them well.

Air Fry Wings

Spray some cooking oil onto the air fryer basket. Place the seasoned chicken into the basket without overlapping too much. Set the air fryer temperature at 200 C / 400 F and cook each side for 10 mins or until the chicken wings are crisp and golden brown outside. Just note that the cook time may vary depending on your air fryer.

Make Sauce

Make your choice of chicken wing sauce following the instructions below.Soy Garlic SauceIn a sauce pan, combine all sauce ingredients (except for corn starch and water). Bring it to boil over medium low heat while stirring often. Once the sauce starts bubbling, take out (and discard) the chilies and green onion pieces. In a small bowl, combine the corn starch and water. Mix well then pour it over the sauce. Stir often. Once the sauce thickens or turns to glaze (within 1 – 2 mins), remove from the heat and cool down for 3-5 mins.Sweet & Spicy sauceIn a sauce pan, combine all sauce ingredients. Bring it to boil over medium low heat while stirring often. Once the sauce starts bubbling and thickens (about 4-5 mins), remove from the heat. Cool down the sauce for 3-5 mins.

Coat Sauce

Place the air fried chicken onto a lined sheet pan. Gently coat the chicken with your choice of sauce using a basting brush. Once all the chicken is coated with the sauce, serve.Coleslaw salad, Korean macaroni salad, corn cheese or pickled radish will go well with these chicken wings. Leftover chicken can be refrigerated for a day or two and eaten cold or reheated.

Nutrition

• Calories: 389 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Cholesterol: 94 mg
• Sodium: 1733 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 17 g
• Protein: 25 g