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Korean Chicken Wings
Breville Test Kitchen

Breville Test Kitchen

Korean Chicken Wings

time

50 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

For the sauce

  • gochujang (Korean fermented red chili paste) icon
    ¼ cup (2 oz) gochujang (Korean fermented red chili paste)
  • clove garlic icon
    2 cloves garlic

    crushed

  • 1 ½-inch piece (3/4 oz) fresh ginger icon
    1 ½-inch piece (3/4 oz) fresh ginger

    peeled, finely grated

  • sesame oil icon
    1 tsp sesame oil
  • unseasoned rice vinegar icon
    3 tbsp unseasoned rice vinegar
  • reduced-sodium soy sauce icon
    2 tbsp reduced-sodium soy sauce
  • honey icon
    3 tbsp (2 oz) honey

For the wings

  • chicken wing drumette icon
    1½ lb chicken wing drumettes
  • baking powder icon
    1 tbsp baking powder
  • flaky sea salt icon
    1 tsp flaky sea salt

To serve

  • green onion icon
    2 green onions

    thinly sliced

  • white sesame seeds icon
    1 tbsp white sesame seeds

Instructions

  • 1To make the sauce, combine all the sauce ingredients in a small bowl. Whisk until the honey is dissolved and sauce is smooth. The sauce can be made a day in advance. Spoon into an airtight container and refrigerate for up to 4 days.
  • 2Insert the wire rack into the middle shelf position. Preheat the oven. Select AIRFRY/SUPER CONVECTION/450°F/20 minutes and press start.
  • 3To make the wings, put the wings in a large bowl. Combine the baking powder and salt in a small bowl. Sprinkle over the wings and toss to coat evenly.
  • 4Set the broiling rack in the roasting pan and place the wings on the rack, ensuring they are not touching each other.
  • 5Once preheated, place the roasting pan on the rack and cook for 20 minutes. Remove the pan and turn the wings over. Place them back in the oven. Select AIRFRY/SUPER CONVECTION/450°F/10 minutes and press start.
  • 6Transfer the sauce to a small saucepan. Stir over medium-low heat until warm.
  • 7When the wings are finished cooking, transfer them to a large bowl. Spoon over 1/3 cup of the sauce and toss to coat evenly. Transfer to a serving plate. Garnish with green onions and sesame seeds and serve with the remaining sauce for dipping.
Hors d'oeuvr/Appetizers
Main course
All
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