¼ cup (2 oz) gochujang (Korean fermented red chili paste)
2 cloves garlic
crushed
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
To serve
2 green onions
thinly sliced
1 tbsp white sesame seeds
Instructions
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.