Crisp, delicious air-fryer fried chicken wings tossed in a sticky Korean-inspired glaze.
For the Chicken Wings
- 450–500g (1 lb) chicken wings
- 1 tbsp light oil
- freshly ground sea salt and black pepper
- 3 tbsp cornflour (cornstarch)
- furikaki or toasted sesame seeds (optional for garnishing)
- 2 large spring onions, thinly sliced (optional, for garnishing)
For the Korean-style Glaze
- 1 tbsp gochujang korean chilli paste
- 1/2 tbsp tomato ketchup
- 1/2 tbsp kewpie Japanese mayonnaise
- 1/2 tbsp toasted sesame oil
- 1/2 tsp runny honey, plus extra for drizzling
- 1/2 tsp rice wine vinegar
- 1/2 thumb size piece of ginger, peeled and grated
- In a large bowl toss the chicken wings with the oil and a generous amount of salt and pepper until the wings are ell coated. Sprinkle over the cornflour and toss well again until the cornflour has stuck to the chicken wings.
- Spread the wings out in a single layer on the base of your air fryer and cook for 25 minutes at 180 degrees (355 fahrenheit, though my air fryer just has settings, use the one meant for chicken), turning after 15 minutes if you have a basket style air fryer (see my notes on different models above!) – at the end of cooking the wings should be crisp and golden.
- Meanwhile, in another large bowl whisk together all the sauce ingredients to make the glaze.
- Transfer the wings to the glaze and toss well to make sure they’re well coated in the sauce. Serve immediately, sprinkled with furikake or toasted sesame seeds, spring onion pieces and another drizzle of honey, if desired.
I buy most of my specialist Asian ingredients from Sous Chef or Amazon, but you can find all of them in Sainsburys.