Breville Test Kitchen

Air-Fried Korean Chicken Wings

Korean chicken is traditionally twice fried to achieve that super crunchy coating it’s famous for. Here, the chicken is air-fried producing the crunchy coating without the fuss of deep frying.

the Smart Oven® Air Fryer Pro

+2 more appliances

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45 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 green onions
thinly sliced, to serve

For the sauce

3 tbsp (1½ oz) gochujang (Korean fermented red chili paste)
2 tbsp unseasoned rice vinegar
2 tbsp (1½ oz) honey
1½ tbsp reduced-sodium soy sauce
1 clove garlic
minced
2 tsp grated fresh ginger
½ tsp sesame oil

For the chicken

1 tbsp baking powder
1 tsp kosher salt
1½ lb chicken wing drumettes
White sesame seeds
to serve

Instructions

1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 450°F, for 30 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2Whisk all the sauce ingredients in a bowl. Cover and place on top of the oven to warm.
Tip: The sauce can be made a day in advance and stored covered in the refrigerator.
3To prepare the chicken, combine the baking powder and salt in a small bowl, sprinkle over the chicken and toss to coat. The baking powder helps to crisp and brown the chicken.
4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the chicken on the rack, evenly spaced apart. This helps to get even air flow and crisp the chicken.
5Once preheated, place the pan in the oven and cook for 30 minutes. When the Rotate Remind signals, rotate the pan and turn the chicken to allow the base to crisp.
6The chicken should be browned and cooked through. If not, cook it a little longer.
7Reserve half the sauce in a small serving bowl. Toss the chicken in the remaining sauce.
8Sprinkle the chicken with green onions and sesame seeds and serve with the reserved sauce.