AIR-FRIED KOREAN CHICKEN WINGS
These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.
Provided by Yoly
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
- Preheat air fryer to 400 degrees F (200 degrees C).
- Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
- Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
- Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g
AIR FRYER KOREAN CHICKEN WINGS
Steps:
- In a bowl, place the chicken wings and add rice wine. Mix them well and set aside it for 5 mins.
- 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.
- 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 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.
- 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 Facts : Calories 389 kcal, Carbohydrate 23 g, Protein 25 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1733 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
AIR FRYER KOREAN FRIED CHICKEN WINGS
Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
- Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
- Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 41.2 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 3.4 g, Sodium 1637.5 mg, Sugar 30.8 g
KOREAN AIR FRYER CHICKEN WINGS
Crispy Korean chicken wings with an easy soy, garlic, and gochujang sauce are irresistible and healthier. Great party appetizer or dinner!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Coat the basket of a 3 quart or larger air fryer with nonstick spray.
- If your wings are not already split, split them now: Trim off the wing tips (use your knife to feel for the joint soft spot). It should separate relatively easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the tips. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin feeling for the "soft spot" once more. Wiggle your knife as needed. Pat the wings dry, then season the wings all over with kosher salt.
- Place the wings in the air fryer in a single layer, making sure they do not touch (if needed, stand up the drumettes along the sides). Set the air fryer to 360 degrees F according to your model's instructions. Cook the wings for 12 minutes. Remove the basket and with tongs, flip the wings over. Return to the air fryer at 360 degrees for 12 additional minutes.
- Slide out the basket, flip the wings once more, then return to the air fryer. Increase the temperature to 390 degrees F. Cook for 6 minutes, flipping halfway through. The skin should look nice and crisp (if your wings are on the larger side, they may need a few additional minutes).
- While the wings cook, in a medium saucepan, stir together the soy sauce, rice vinegar, maple syrup, garlic, ginger, and gochujang. Bring to a simmer over medium high. Let simmer, whisking often, until slightly reduced, about 1 minute. Transfer to a large bowl. Stir in the sesame oil.
- Once the wings are cooked, transfer them to the bowl with the sauce.
- Stir to coat, then transfer to a serving platter. Serve hot, sprinkled with green onion and sesame seeds.
Nutrition Facts : ServingSize 1 (of 10), Calories 104 kcal, Carbohydrate 4 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g
AIR FRYER CHICKEN WINGS WITH SOY GLAZE
While fried chicken wings are one of my favorites, you can also achieve the same bite without frying them. An air fryer produces wings that taste just as good and have almost no added oil. One of my favorite tricks is to use the marinade as the basting liquid. It helps reduce waste and gives such good flavor. If you don't have an air fryer you can bake the wings in the oven. Follow the same instructions, but check the wings periodically-you may need to cook them a tad longer.
Provided by Ming Tsai
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together the sambal, soy sauce, garlic, ginger, sesame oil, scallion whites and half of the scallion greens (reserve the remaining greens for garnish) together in a medium bowl. Add the wings and marinate in the refrigerator for at least an hour.
- Preheat an air fryer to 380 degrees F. Remove the chicken wings from marinade, and place wings in the air fryer basket. Pour the marinade into a saucepan and set aside. Cook the wings for 22 minutes.
- While the wings are cooking, add the rice vinegar to the marinade and bring the liquid to a boil over medium heat. Boil for 2 minutes, then reduce the heat so the sauce stays warm.
- Once the wings have cooked for 22 minutes, remove the basket from the frying and brush some of the marinade on the wings making sure to coat them well. Place the basket back in the air fryer, increase the heat to 400 degrees F and cook until they are golden brown and delicious, about 3 minutes, keeping an eye out so they don't burn.
- Place the wings on a serving platter and spoon any remaining marinade over the wings. Garnish with scallion greens and the sesame seeds and serve.
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- While the chicken is air frying, combine the sauce ingredients in a small saucepan and heat over medium heat until it comes to a brief boil. Remove from heat and set aside.
- When the 15 minutes is up, flip the chicken and air fry another 5 minutes, then transfer the chicken onto a plate or rack to cool for 5 minutes.
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