Cookbook

Air Fried Korean Chicken Wings
1
Prep 20 mins / Cook 30 mins
2
Serves 4
For the sauce
60 ml Gochujang (Korean
fermented red chilli paste)
2 cloves garlic, finely minced
20 g ginger, minced
1 tsp sesame oil
3 tbsp unseasoned rice vinegar
2 tbsp reduced-sodium soy sauce
3 tbsp honey
For the wings
600–700 g chicken wing drumettes
1 tbsp baking powder
1 tsp sea salt
2 green onions, thinly sliced, to garnish
1 tbsp white sesame seeds, to garnish
1. Combine sauce ingredients in a small bowl
and whisk well. The sauce can be made a
day in advance, covered, and stored in the
refrigerator.
2. Insert wire rack into the middle shelf.
Pre-heat the oven. Select AIRFRY/SUPER
CONVECTION/230°C/20 mins
and press start.
3. Place the wings in a large bowl. Combine
the baking powder and salt in a small bowl.
Sprinkle the baking powder mixture over the
wings and toss to coat evenly.
4. Set the grilling rack in the roasting pan and
place wings on the rack, providing equal
space between the wings.
5. Once the oven has preheated, cook for
20 mins, remove the wings and turn them
over. Place them back in the oven. Select
AIRFRY/SUPER CONVECTION/230°C/
10 mins and press start.
6. Gently warm the sauce.
7. Immediately after cooking, transfer the
wings to a large bowl, drizzle with some of
the sauce and toss to coat evenly.
8. Garnish with green onions and sesame seeds
and serve with the remaining sauce on the
side for dipping.