Craving the irresistible crunch and bold flavors of Korean fried chicken? Look no further! This recipe delivers the authentic taste you love, but with the added convenience and health benefits of air frying. Forget greasy takeout – you'll be amazed at how crispy and juicy these wings become, all without the deep fryer. We’re using a simple yet effective marinade that perfectly balances sweet, savory, and spicy notes, coating each wing in a delicious, sticky glaze. The secret? A double-fry technique (or a clever air fryer adaptation) that creates unparalleled texture.
Prepare to elevate your wing game with this easy-to-follow recipe. From the perfect marinade to achieving that signature crispy exterior, we’ll guide you through every step of the process, ensuring your Korean chicken wings are restaurant-quality. Ready to get started? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Sharp knife
- Chopping board
- Kitchen towel
- Mixing bowl
- Air fryer or oven
- Tin foil
Ingredients
- Chicken wings: 1 big bag
- Oil
- Salt
- White pepper
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Ginger: 1 thumb-sized piece
- Sour cream: 4 tablespoons
- Mayonnaise: 4 teaspoons
- Garlic (crushed): 1 clove
- Rice wine vinegar: 1 tablespoon
- Black pepper
- Cheese
- Corn flour
- Baking powder: a little bit
- Dark soy sauce: 1 tablespoon
- Mirin
- Honey: 2 teaspoons
- Ketchup: 2 tablespoons
- Gochujang paste: 3 tablespoons
- Sesame oil
- Brown sugar: 1 tablespoon (optional)
- Green onion
- Sesame seeds
- Chili flakes
Step-by-Step Instructions
Step 1. Prepare and Marinate
- Remove excess feathers, cut off tips and ends, separate them down the middle.
- Dry the wings thoroughly with kitchen towels to achieve a crispy texture.
- In a bowl, toss wings with oil, salt, white pepper, garlic powder, onion powder, and ginger. Marinate for at least 30 minutes (or overnight).
Step 2. Coat and Cook
- Toss the marinated wings in a mixture of corn flour and a little baking powder.
- Air fry or bake the wings at the highest temperature for about 15 minutes per side, spraying with oil to crisp them up. Adjust cooking time depending on your oven/air fryer.
Step 3. Prepare Gochujang Sauce
- In a pan, heat oil, sauté ginger and garlic until fragrant. Add dark soy sauce, rice wine vinegar, mirin, honey, ketchup, gochujang paste, sesame oil, salt, pepper, and brown sugar (optional). Simmer until thickened.
Step 4. Finish and Serve
- Combine sour cream, mayonnaise, crushed garlic, rice wine vinegar, onion powder, black pepper, salt, and cheese.
- Toss the cooked wings in the Gochujang sauce.
- Garnish with green onions, sesame seeds, and chili flakes (optional).
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Using a mixture of corn flour and baking powder ensures extra crispy wings.
- Don't overcrowd the air fryer or oven; cook in batches if necessary.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 30-40g
- Protein: 40-50g
FAQs
1. Can I use frozen chicken wings?
Yes, but ensure they are fully thawed and patted dry before marinating and air frying for optimal crispiness.
2. How do I achieve extra crispy skin?
Ensure the wings are completely dry before air frying. A double-fry method (or a longer air fry time with a slight shake halfway) helps achieve maximum crispiness.
3. What can I substitute if I don't have all the ingredients for the marinade?
Feel free to adjust the marinade to your liking. Gochujang (Korean chili paste) is key for the flavor, but you can reduce or substitute some ingredients based on your pantry.
Enjoy your perfectly crispy, flavorful Korean chicken wings! This recipe is a guaranteed crowd-pleaser, perfect for game day, parties, or a simple weeknight dinner. So go ahead, treat yourself – your taste buds will thank you.