Air Fryer Korean Crispy Chicken Wings

Recipe by: Colm O'Gorman

This basic recipe will give you gorgeous wings that you can then toss in your preferred sauce

Air Fryer Korean Crispy Chicken Wings

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

Ingredients

  • 1kg chicken wings

  • 2 tsp baking powder

  • 2 tsp potato starch or cornflour

  • Salt and pepper

  • For the sauce:

  • 2 cloves of garlic, grated

  • 2 tbsp Gochujang chilli sauce

  • 3 tbsp ketchup

  • 1 tbsp brown sugar

  • 40g honey

  • 1 tbsp sesame oil

  • 2 tbsp soy sauce

  •  

  • For the pickles:

  • 150ml white wine vinegar

  • 5 tbsp caster sugar

  • ½ tsp flaky sea salt

  • ½ cucumber

  • 2 fresh beetroots

  • 125g fresh radishes

Method

  1. Start by preparing your pickles. Heat the vinegar and sugar in a small pan over a medium heat until the sugar is dissolved. Add the salt. Wash and peel the beetroot, wash and trim the radishes and cucumber. Slice the vegetables as thinly as possible and pop each into an individual bowl. Divide the pickling mixture between the three bowls, covering the vegetables as much as possible. Give them a stir to make sure they are well coated with the pickling liquid and set aside for now.

  2. Cut the chicken wings into three sections and discard the tips. Use a kitchen towel to dry the wings. Pop the wings into a bowl and sprinkle over the baking powder and the potato starch or cornflour.

  3. Depending upon the model of your air fryer, you may need to cook your wings in two batches. Some air fryers have baskets which rotate like a rotisserie or a paddle that turns the food as it cooks. If you have one of those you can cook the lot in one batch. If your air fryer has a smaller static basket though, you will likely need to cook them in two batches and place just a single layer of wings in the basket, leaving a little space between each one. Cook at 185°C for twenty minutes, tossing them halfway through if you are using a static basket fryer.

  4. After twenty minutes, take out your wings and toss them in some salt and freshly ground black pepper. Turn the temperature up to 200°C and pop the wings back in for another five to six minutes. You can put them all back in together now rather than in batches as this last cook is to get them very golden and crispy.

  5. Combine all the ingredients for your sauce in a bowl, and when your wings are fully cooked, toss them in the sauce. Serve the wings in a big bowl, scattered with some toasted sesame seeds, and chopped spring onion with your fresh pickles on the side.

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