By Ingredients:
1 kg chicken wings/drummettes
2 tsp baking powder (not soda*)
2 tsp garlic powder
1 tsp onion powder
1 tsp freshly cracked pepper
1/2 tsp salt or to taste
Korean Fried Chicken Sauce:
2 tbsp tomato sauce
2 tbsp gochujang
1/4 cup honey
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp minced garlic
1 tbsp sesame oil
To Garnish (Optional):
Toasted sesame seeds
Spring onions, finely chopped
Method:
Pat the chicken dry with a paper towel. The drier the chicken, the more crispy it will be. Now, mix the baking powder, garlic powder, onion powder, salt and pepper together in a small bowl. Add this mixture to the wings and toss it to coat evenly.
For the next step, spray the air fryer basket with oil or lightly brush with a thin coat of oil. Arrange the chicken in a single layer in the basket. Cook the wings for 15 minutes at 120 degrees Celsius.
Now, flip the wings over and increase the temperature to 220 degrees Celsius (or the highest your air fryer goes). Air fry for about 15-20 minutes until the chicken wings are done and crispy.
While the chicken is cooking, prepare the sauce by placing all the sauce ingredients in a small saucepan. Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
Finally, place the fried chicken into a large mixing bowl and then pour the sauce over the chicken to coat. Garnish with toasted sesame seeds and spring onions.
NOTE: Make sure you’re using baking powder, not baking soda. The crispy effect is similar with both, but with baking soda you may get a bitter or soapy aftertaste.
