AuthorNina Arora 3 tbsp plain flour
3 tbsp potato or rice flour
2 tbsp cornflour
1 tsp baking powder
1.50 kg (3lb 6oz) free-range chicken wings
2 tsp toasted sesame seeds
1 bunch spring onions, finely sliced
For the sauce:
5 garlic cloves, crushed
4 cm (1½in) piece ginger, grated
4 tbsp gochujang paste
4 tbsp rice wine vinegar
3 tbsp light brown sugar
4 tbsp maple syrup
1 tbsp toasted sesame oil
1
For the sauce, simmer all ingredients in a pan for 10 minutes until thickened. Set aside.
2
Mix flours, baking powder, pepper, and salt. Coat chicken wings, shake off excess, and air fry at 200°C/400°F for 10 minutes, turning halfway.
3
Brush wings with sauce and air fry for 4 more minutes. Serve with sesame seeds and spring onions.
Ingredients
3 tbsp plain flour
3 tbsp potato or rice flour
2 tbsp cornflour
1 tsp baking powder
1.50 kg (3lb 6oz) free-range chicken wings
2 tsp toasted sesame seeds
1 bunch spring onions, finely sliced
For the sauce:
5 garlic cloves, crushed
4 cm (1½in) piece ginger, grated
4 tbsp gochujang paste
4 tbsp rice wine vinegar
3 tbsp light brown sugar
4 tbsp maple syrup
1 tbsp toasted sesame oil
Directions
1
For the sauce, simmer all ingredients in a pan for 10 minutes until thickened. Set aside.
2
Mix flours, baking powder, pepper, and salt. Coat chicken wings, shake off excess, and air fry at 200°C/400°F for 10 minutes, turning halfway.
3
Brush wings with sauce and air fry for 4 more minutes. Serve with sesame seeds and spring onions.
