Korean Chicken Wings
50 mins total time
20 mins active time
For the sauce:
- ¼ cup (2 oz) gochujang (Korean fermented red chili paste)
- 2 cloves garlic
- 1 ½-inch piece (3/4 oz) fresh ginger
peeled, finely grated
- 1 tsp sesame oil
- 3 tbsp unseasoned rice vinegar
- 2 tbsp reduced-sodium soy sauce
- 3 tbsp (2 oz) honey
For the wings:
- 1½ lb chicken wing drumettes
- 1 tbsp baking powder
- 1 tsp flaky sea salt
- 2 green onions
- 1 tbsp white sesame seeds
- 1To make the sauce, combine all the sauce ingredients in a small bowl. Whisk until the honey is dissolved and sauce is smooth. The sauce can be made a day in advance. Spoon into an airtight container and refrigerate for up to 4 days.
- 2Insert the wire rack into the middle shelf position. Preheat the oven. Select AIRFRY/SUPER CONVECTION/450°F/20 minutes and press start.
- 3To make the wings, put the wings in a large bowl. Combine the baking powder and salt in a small bowl. Sprinkle over the wings and toss to coat evenly.
- 4Set the broiling rack in the roasting pan and place the wings on the rack, ensuring they are not touching each other.
- 5Once preheated, place the roasting pan on the rack and cook for 20 minutes. Remove the pan and turn the wings over. Place them back in the oven. Select AIRFRY/SUPER CONVECTION/450°F/10 minutes and press start.
- 6Transfer the sauce to a small saucepan. Stir over medium-low heat until warm.
- 7When the wings are finished cooking, transfer them to a large bowl. Spoon over 1/3 cup of the sauce and toss to coat evenly. Transfer to a serving plate. Garnish with green onions and sesame seeds and serve with the remaining sauce for dipping.