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 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 CHICKEN WINGS
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
- In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
KOREAN FRIED CHICKEN
While the Internet is full of Korean fried chicken recipes that use a variety of techniques and ingredients, this recipe stays true to the technique of double-frying to produce the classic crunch. The wings are marinated for a short time in a not-so-typical mixture of soju, garlic and ginger--long enough to flavor the chicken but not long enough to affect the texture. As for the sauce, it is spicy, sticky, tangy and thick, meant to be brushed on the wings right before serving for optimal enjoyment.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the chicken wings, garlic, ginger, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl and pour the soju over the wings. Toss to coat, then set aside for 30 minutes to 1 hour at room temperature.
- For the sauce: Meanwhile, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, lower the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove the pan from the heat and whisk in the rice vinegar. Set the sauce aside.
- For the batter: Fill a large Dutch oven or heavy-bottomed pot with 3 to 4 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
- Remove about a third of the chicken wings from the soju marinade and dip in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely, as this prevents the wings from sticking to the bottom. Adjust the heat as necessary to maintain a temperature between 300 and 325 degrees F. Stir occasionally to prevent the wings from sticking. Fry the wings until the coating is crisp but not browned, 6 to 7 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350 degrees F. Dredge and fry the remaining chicken wings in 2 batches.
- Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375 degrees F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. Adjust the heat as necessary to maintain the temperature above 350 degrees F. Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with sesame seeds and serve immediately.
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
KOREAN FRIED CHICKEN WINGS
Try out our easy-to-make recipe for Korean Fried Chicken Wings. Korean Fired Chicken Wings are famed for a thin, crispy crust and a sweet and savory sauce.
Provided by My Food and Family
Categories Chicken Appetizers
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine 1/4 cup cornstarch with 1/2 tsp. baking powder in large bowl. Add chicken; toss until evenly coated. Spread onto rimmed baking sheet. Let stand at room temperature 30 min.
- Heat oil in Dutch oven on medium-high heat to 375°F. Meanwhile, whisk remaining cornstarch and baking powder with flour and water in medium bowl until blended.
- Add half the chicken wings to batter; stir until wings are evenly coated with batter. Remove wings, 1 at a time, from batter; shake wing gently to let excess batter drip back into bowl. Add wing to hot oil. Repeat with remaining cornstarch-coated wings. Cook 8 to 10 min. or until wings are crisp and golden brown on both sides, turning occasionally and adjusting the heat if necessary to keep the oil at 375°F. Transfer wings to paper towel-covered plate to drain.
- Repeat with remaining wings. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until heated through, stirring occasionally.
- Pour dressing mixture into large bowl. Add wings; toss until evenly coated with sauce.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
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