Air-Fried Korean Chicken Wings

Instructions

• 1

  Line the roasting pan with foil and set aside. Insert the oven rack into position 3 Down. Set the oven to Wings, Darkness 2, select 15 Pieces and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the wings on paper towels and pat dry to remove any excess moisture.

• 3

  Combine the salt, cornstarch and baking powder in a small bowl. Place the wings in a large bowl, sprinkle with the dry mix and toss to evenly coat. Place the wings in a single layer, evenly spaced apart in the air fry basket.

• 4

  Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 1 and air fry for 28 minutes. When the oven signals, turn the wings. Add an extra minute to the cooking time and continue cooking. Meanwhile, continue to the next step.

• 5

  To make the sauce, place all the ingredients in a large bowl and whisk to combine. Remove half the sauce and set aside for serving.

  Tip: The sauce can be made a day in advance and stored covered in the refrigerator.
• 6

  The wings should be golden brown and cooked through. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 7

  Add the wings to the sauce in the large bowl and toss to coat.

• 8

  Sprinkle the wings with sesame seeds and onion. Serve with the remaining sauce.