Description
Discover how to make irresistible Korean Gochujang Air Fryer Wings with this easy recipe! Learn the secret to crispy wings packed with bold flavors.
Ingredients
- 2 teaspoons (10 ml) (12 grams) salt
- 1 1/2 teaspoons (8 ml) (7 grams) garlic powder
- 1 teaspoon (5 ml) (4 grams) baking powder optional for crispy wings
- 1/2 teaspoon (3 ml) (1 gram) black pepper
- 5 pounds (2.27 kg) (2 1/4 kilos) chicken wings
- 2 tablespoons (30 ml) (30 milliliters) olive oil
- 1 tablespoon (15 ml) (15 milliliters) sesame oil
- 1 tablespoon (15 ml) (8 grams) minced garlic
- 1 1/2 teaspoons (8 ml) (3 grams) minced ginger
- 1/4 cup (60 ml) (85 grams) beef paste
- 1/4 cup (60 ml) (60 milliliters) soy sauce
- 1/4 cup (60 ml) (50 grams) coconut sugar
- 1 tablespoon (15 ml) (7 grams) Korean red pepper flakes
- 1 tablespoon (15 ml) (15 milliliters) rice vinegar
- 1 tablespoon (15 ml) (9 grams) toasted sesame seeds
- 1-2 green onions trimmed and thinly sliced
- toasted sesame seeds
Instructions
- In a small bowl, combine the salt, garlic powder, baking powder (if using), and black pepper using your fingers or a spoon.
- Dry the chicken wings with paper towels to ensure the oil adheres properly. Place them in a large bowl. Drizzle olive oil over the wings and use your hands or tongs to coat them thoroughly.
- Evenly distribute the spice mixture over the wings and mix well to ensure an even coating. Let the wings marinate in the fridge, uncovered, for at least an hour, or up to 24 hours, for optimal crispiness.
- Set your air fryer to 400°F (205°C) and warm your oven to 170°F (75°C). Prepare a cooling rack over a baking sheet to hold the cooked wings.
- Position the seasoned wings on the air fryer tray, leaving space between each for proper air circulation. Fry the wings in separate batches. Insert the tray into the preheated air fryer and cook for 5 minutes.
- Take the tray out and flip the wings using tongs. Continue air frying for another 4-5 minutes. Once they are golden and crispy, transfer them to the rack on the baking sheet. Keep them warm in the oven while you cook the remaining batches.
- In a saucepan, heat sesame oil over medium heat until it begins to shimmer. Add minced garlic and ginger, sautéing for 1-2 minutes until aromatic and lightly golden.
- Stir in the beef paste, soy sauce, coconut sugar, Korean red pepper flakes, rice vinegar, and toasted sesame seeds. Mix them with the garlic and ginger in the pot, bringing the mixture to a gentle simmer for 30 seconds.
- Adjust the heat to low and let the sauce simmer, uncovered, for 5-10 minutes. Stir every 1 1/2 minutes while continuing to air fry the wings.
- Once all wings are cooked, place a batch (12-14) into a clean bowl and toss them with 1/3 cup of the sauce using tongs. Return them to the rack and keep warm in the oven until you’re ready to garnish and serve.
- To serve, sprinkle the sauced wings with thinly sliced green onions and toasted sesame seeds. Offer the remaining sauce in small bowls for dipping.
Notes
- Marinate wings in the fridge with baking powder for extra crispiness.
- Cook wings in separate batches in the air fryer for even crisping.
- Toss wings in sauce before serving, garnish with sesame seeds and green onions.