recipes
Korean Barbecue Wings
Makes about 4 to 6 servings
Korean Barbecue Wings
Makes about 4 to 6 servings
The flavor of Korean barbecue lends itself well as a sauce for chicken wings. We love adding a touch of heat by tossing them with sliced chile peppers just before serving.
Nutritional information per serving (based on 6 servings): Calories 389 (62% from fat) carb. 7 g pro. 29 g fat 27 g sat. fat 7 g chol. 11 mg sod. 990 mg calc. 24 mg fiber 0 g
Ingredients
- Nonstick cooking spray
- 2 pounds chicken wings (cut into flats and drumettes)
- ½ teaspoon kosher salt
Sauce:
- ½ cup soy sauce, reduced sodium
- ¼ cup mirin
- 2 tablespoons dark brown sugar
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons dark sesame oil
- 2 scallions (one scallion cut into 1-inch pieces, one thinly sliced), divided
- 1 garlic clove, crushed
- 1 tablespoon cornstarch
- 2 teaspoons water
- ½ teaspoon gochugaru (Korean chile flakes)
- 1 small chile pepper, thinly sliced
Preparation
- Place the Air Fryer Basket onto the Baking Pan and coat with nonstick cooking spray.
- Place the wings, in a single layer, into the Air Fry Basket. Sprinkle evenly with the salt.
- Place into the oven. Set to Air Fry at 400°F and cook the wings until they are golden and crispy, about 25 minutes.
- While the wings are cooking, prepare the sauce. Put the soy sauce, mirin, sugar, vinegar, sesame oil, the 1-inch pieces of scallion, and garlic clove into a small saucepan and place over medium heat.
- While sauce is heating, mix the cornstarch and water together well to create a thickened slurry. Once the sauce is boiling, whisk in the cornstarch mixture. Stir over heat until sauce thickens. Reserve.
- Once wings are nicely browned, toss with sauce, gochugaru, sliced scallion and chile pepper. Serve immediately.
