Korean Air Fried Chicken Wings Recipes

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KOREAN AIR FRIED CHICKEN WINGS



Korean Air Fried Chicken Wings image

These Korean Chicken Wings are made in an air fryer with no oil. Just as tasty as the deep fried version but much healthier.

Provided by Tanya

Time 40m

Number Of Ingredients 12

2 lbs chicken wings
¾ cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
2 Tablespoon gochujang (Korean chilli paste)
3 Tablespoon honey
2 Tablespoon brown sugar
1 Tablespoon soy sauce
1 teaspoon ginger (minced)
1 teaspoon garlic (minced)
½ teaspoon salt

Steps:

  • Rinse and dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and ½ tsp salt.
  • Cover chicken with corn starch and use kitchen tongs to stir, ensuring all chicken pieces are coated. Tap each piece of chicken on the side of the bowl (to remove excess starch) and place it in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 30 minutes, turning and rotating chicken about every 10 minutes.
  • While the chicken is cooking, make the sauce.

Nutrition Facts : Calories 451 kcal, Carbohydrate 44 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 929 mg, Sugar 19 g, ServingSize 1 serving

AIR FRYER KOREAN CHICKEN WINGS



Air Fryer Korean Chicken Wings image

Super delicious Korean chicken wings made in air fryer. These wings are coated with sticky, and finger-licking delicious sauce!

Provided by Sue

Categories     Appetizer     Main

Time 25m

Number Of Ingredients 28

900 g chicken wings ((2 pounds))
2 Tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp fine sea salt
1/4 tsp ginger powder
A few cracks ground black peppers
3 Tbsp soy sauce (, regular)
2 Tbsp water
2 Tbsp rice wine
2 Tbsp brown sugar
2 Tbsp honey
1/2 Tbsp minced ginger
1/2 Tbsp minced garlic
A few cracks ground black peppers
30 g green onions ((1 ounce), white part (optional))
3 dried chilies ((optional))
2 tsp corn starch
2 tsp water
1.5 Tbsp ketchup
1 Tbsp gochujang ((Korean chilli paste))
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sesame oil
sesame seeds
green onion (, thinly sliced)

Steps:

  • In a bowl, place the chicken wings and add rice wine. Mix them well and set aside it for 5 mins.
  • Gently shake off the liquid from the wings and place them into a clean bowl. (Discard any residual liquid in the bowl from step.1). Add the onion powder, garlic powder, salt, ginger powder, and ground black peppers. Mix them well.
  • Spray some cooking oil onto the air fryer basket. Place the seasoned chicken into the basket without overlapping too much. Set the air fryer temperature at 200 C / 400 F and cook each side for 10 mins or until the chicken wings are crisp and golden brown outside. Just note that the cook time may vary depending on your air fryer.
  • Make your choice of chicken wing sauce following the instructions below.Soy Garlic SauceIn a sauce pan, combine all sauce ingredients (except for corn starch and water). Bring it to boil over medium low heat while stirring often. Once the sauce starts bubbling, take out (and discard) the chilies and green onion pieces. In a small bowl, combine the corn starch and water. Mix well then pour it over the sauce. Stir often. Once the sauce thickens or turns to glaze (within 1 - 2 mins), remove from the heat and cool down for 3-5 mins.Sweet & Spicy sauceIn a sauce pan, combine all sauce ingredients. Bring it to boil over medium low heat while stirring often. Once the sauce starts bubbling and thickens (about 4-5 mins), remove from the heat. Cool down the sauce for 3-5 mins.
  • Place the air fried chicken onto a lined sheet pan. Gently coat the chicken with your choice of sauce using a basting brush. Once all the chicken is coated with the sauce, serve.Coleslaw salad, Korean macaroni salad, corn cheese or pickled radish will go well with these chicken wings. Leftover chicken can be refrigerated for a day or two and eaten cold or reheated.

Nutrition Facts : Calories 389 kcal, Carbohydrate 23 g, Protein 25 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1733 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

AIR FRYER KOREAN FRIED CHICKEN WINGS



Air Fryer Korean Fried Chicken Wings image

Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 2

Number Of Ingredients 9

⅓ cup reduced-sodium soy sauce
¼ cup brown sugar
2 tablespoons gochujang (Korean hot pepper paste)
1 teaspoon sesame oil
½ teaspoon ginger paste
½ teaspoon garlic paste
2 green onions, chopped
1 pound chicken wings
1 teaspoon vegetable oil

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
  • Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
  • Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 41.2 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 3.4 g, Sodium 1637.5 mg, Sugar 30.8 g

AIR-FRIED KOREAN CHICKEN WINGS



Air-Fried Korean Chicken Wings image

These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.

Provided by Yoly

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 18

¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped green onions (green part only)
2 pounds chicken wings
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup cornstarch
2 tablespoons chopped green onions
1 teaspoon sesame seeds

Steps:

  • Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
  • Preheat air fryer to 400 degrees F (200 degrees C).
  • Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
  • Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
  • Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g

KOREAN AIR FRYER CHICKEN WINGS



Korean Air Fryer Chicken Wings image

Crispy Korean chicken wings with an easy soy, garlic, and gochujang sauce are irresistible and healthier. Great party appetizer or dinner!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 50m

Number Of Ingredients 10

1 ½ pounds chicken wings
1 teaspoon kosher salt
2 tablespoons low sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon rice vinegar
1 tablespoon minced fresh garlic
2 teaspoons minced fresh ginger
1/2 tablespoon gochujang (Korean red chile paste) (or sambal oelek, or sriracha, plus additional to taste)
2 teaspoons sesame oil
Chopped green onions and sesame seeds (for serving)

Steps:

  • Coat the basket of a 3 quart or larger air fryer with nonstick spray.
  • If your wings are not already split, split them now: Trim off the wing tips (use your knife to feel for the joint soft spot). It should separate relatively easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the tips. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin feeling for the "soft spot" once more. Wiggle your knife as needed. Pat the wings dry, then season the wings all over with kosher salt.
  • Place the wings in the air fryer in a single layer, making sure they do not touch (if needed, stand up the drumettes along the sides). Set the air fryer to 360 degrees F according to your model's instructions. Cook the wings for 12 minutes. Remove the basket and with tongs, flip the wings over. Return to the air fryer at 360 degrees for 12 additional minutes.
  • Slide out the basket, flip the wings once more, then return to the air fryer. Increase the temperature to 390 degrees F. Cook for 6 minutes, flipping halfway through. The skin should look nice and crisp (if your wings are on the larger side, they may need a few additional minutes).
  • While the wings cook, in a medium saucepan, stir together the soy sauce, rice vinegar, maple syrup, garlic, ginger, and gochujang. Bring to a simmer over medium high. Let simmer, whisking often, until slightly reduced, about 1 minute. Transfer to a large bowl. Stir in the sesame oil.
  • Once the wings are cooked, transfer them to the bowl with the sauce.
  • Stir to coat, then transfer to a serving platter. Serve hot, sprinkled with green onion and sesame seeds.

Nutrition Facts : ServingSize 1 (of 10), Calories 104 kcal, Carbohydrate 4 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g

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