the 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
45 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
For the sauce
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3 tbsp (45 g) gochujang (Korean fermented red chili paste)
2 tbsp unseasoned rice vinegar
2 tbsp (40 g) honey
1½ tbsp reduced-sodium soy sauce
1 clove garlicminced
2 tsp grated fresh ginger
½ tsp sesame oil
For the chicken
1 tbsp baking powder
1 tsp kosher salt
680 g chicken wing drumettes and flats (party wings)
2 green onionsthinly sliced, to serve
White sesame seedsto serve
Instructions
- 1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 230°C, for 30 minutes, enable 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 wings, combine the baking powder and salt in a small bowl, sprinkle over the wings and toss to coat. The baking powder helps to crisp and brown the wings.
- 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the wings on the rack, evenly spaced apart. This helps to get even air flow and crisp the wings.
- 5Once preheated, place the pan in the oven and air fry for 30 minutes. When the Rotate Remind signals, rotate the pan and turn the wings to allow the base to crisp.
- 6The wings should be browned and cooked through. If not, air fry a little longer.
- 7Reserve half the sauce in a small serving bowl. Toss the wings in the remaining sauce.
- 8Sprinkle the wings with green onions and sesame seeds and serve with the reserved sauce.