Korean Fried Chicken Wings
The traditional method of preparing Korean fried chicken involves double-frying extra crispy wings and drummettes, followed by a coating of sticky, sweet, and spicy sauce. It is similar to buffalo wings enhanced by the potency of gochujang.
INGREDIENTS
- One pound of chicken wings
- One tablespoon of oil
- Three tablespoons of corn starch
Regarding the sauce
- One tablespoon of ketchup
- Take note: 1 tablespoon gochujang
- One tablespoon of honey
- One tablespoon of brown sugar
- Half a tablespoon of soy sauce
- One tablespoon of toasted sesame oil
- 0.5 teaspoon grated ginger
- two smashed garlic cloves
Guidelines
- After putting the oil on the chicken, season it with salt and pepper. Add corn starch and toss.
- Apply a light layer of oil to the air fryer basket using a paper towel or by spraying it with oil. After placing the chicken in a single layer, air fry it for 15 minutes at 400 degrees Fahrenheit.
- In a small saucepan, combine the sauce ingredients and bri
- ng to a quick boil over medium heat while the chicken is air-frying. Take off the heat and place aside.
- After 15 minutes, turn the chicken over and continue to air fry for an additional 5 minutes. Afterward, place the chicken on a plate or cooling rack and let it cool for an additional 5 minutes.
- Once the chicken has cooled, return it to the air fryer and cook it for a further five minutes at 400 degrees Fahrenheit. Alternatively, you can lightly cover the chicken with oil.
- Ensure that the sauce reaches every crevice by tossing it in. Serve right away with lime wedges and green onion slices.