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

1. One pound of chicken wings
2. One tablespoon of oil
3. Three tablespoons of corn starch

Regarding the sauce

1. One tablespoon of ketchup
2. Take note: 1 tablespoon gochujang
3. One tablespoon of honey
4. One tablespoon of brown sugar
5. Half a tablespoon of soy sauce
6. One tablespoon of toasted sesame oil
7. 0.5 teaspoon grated ginger
8. 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.