Korean Chicken Wings

Yields1 ServingPrep Time1 hr

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

For the sauce, simmer all ingredients in a pan for 10 minutes until thickened. Set aside.

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.

Brush wings with sauce and air fry for 4 more minutes. Serve with sesame seeds and spring onions.

Nutrition Facts

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Serving size