Click on the image, above to submit to Pinterest.
Air Fryer Crisp Chicken Wings with Korean Barbecue Sauce
Air Fryer Spicy Pork Belly is a modern British fusion recipe for a classic dish of chicken wings that are cooked until crisp in an air fryer then tossed with Korean barbecue sauce before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Crisp Chicken Wings with Korean Barbecue Sauce.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+24 hours marinating)
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFusion RecipesBritish Recipes
Here the wings are coted in baking powder, cornflour and salt and are cooked in an air fryer until crispy. They're then tossed in Korean barbecue sauce before serving. These can be served as a snack (they're good with beer) or can be used as part of a larger meal.
Ingredients:
500g chicken wings
2 tsp baking powder
2 tsp cornflour
2 tsp flaky sea salt
For the Korean sauce:
85g
gochujang paste
3 tbsp ketchup
2 tbsp mirin
2 tbsp dark soy sauce
2 tbsp honey
1 tbsp brown sugar
4 cloves garlic, grated
1½ tbsp rice wine vinegar
To serve:
2 spring onions, chopped
1 tbsp sesame seeds
Method:
For the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated.
Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to your refrigerator (do not cover) and chill for at least an hour and up to 24 hours.
Pre-heat your air fryer to 200°C. Once hot arrange the wings on a rack inside the air fryer and cook for about 15 minutes.
Carefully turn the wings over and cook on the other side for a further 15 minutes, until cooked through and golden-brown.
Meanwhile, for the Korean barbecue sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Place over a medium heat and cook, stirring occasionally, until the sugar has melted and the sauce reaches a gentle simmer. Continue simmering the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic.
Remove the mix from the pan, pour into a medium-sized bowl and whisk in the rice vinegar. Set aside until ready to serve.
Once the chicken wings are cooked, place in the sauce and toss to coat.
Serve the wings with the chopped spring onions and sesame seeds.
