Gochujang Air Fryer Chicken Wings
, 1 h 30 min, 24 wings (serves 4-6)
Dry-brined wings air fried until crisp, then tossed in a sweet, spicy gochujang glaze.
| prepPreheat air fryer to 400°F / 205°C | ||||||
| prepWarm oven to 170°F / 75°C; set a rack over a sheet pan | ||||||
| 12 g kosher salt | Mix salt, garlic powder, baking powder, pepper | Toss dried wings in oil, then spice mix | Rest uncovered in fridge 1 hr | Air fry 400°F / 205°C, 5 min, flip, 4-5 min | Toss wings in 1/3 cup sauce | Garnish with green onions & sesame |
| 7 g garlic powder | ||||||
| 4 g baking powder (optional, for crispy wings) | ||||||
| 1 g black pepper | ||||||
| 2 1/4 kg chicken wings | ||||||
| 30 ml vegetable oil | ||||||
| 15 ml sesame oil | Sauté garlic & ginger in oil 1-2 min | Stir in remaining sauce ingredients | Simmer 5-10 min on low, stirring | |||
| 8 g garlic, minced | ||||||
| 3 g ginger, minced | ||||||
| 85 g gochujang | ||||||
| 60 ml soy sauce | ||||||
| 50 g brown sugar | ||||||
| 7 g gochugaru | ||||||
| 15 ml rice vinegar | ||||||
| 9 g toasted sesame seeds | ||||||
| 1-2 green onions, thinly sliced (garnish) | ||||||
| toasted sesame seeds (garnish) | ||||||
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