Love Korean Fried Chicken Wings, but don’t like the spiciness? Then this might be the recipe for you.
- 20 pieces Chicken wings
- Salt and pepper to taste
- ½ cups Tapioca flour
- 2 teaspoons Toasted Sesame To Garnish
- FOR THE SAUCE:
- 1 tbsp Soya sauce
- 3 tablespoons Mirin
- 2 tablespoons apple cider vinegar
- 3 tablespoons Dear
- 2 tablespoons Sesame oil
- 2 tablespoons brown sugar
- 3 tablespoons Chopped garlic
Season the chicken wings with a little salt and pepper.
In a resealable bag, combine wings and tapioca flour and shake until wings are coated. Shake the excess flour off the individual wings and place them in the air fryer basket. Air fry at 400°F (200°C) for about 20 minutes until the skin is crispy, turning it about 3 to 4 times in between. Make sure wings are cooked through using a meat thermometer (internal temperature should reach 165°F or 74°C).
Meanwhile, combine the soy sauce, mirin, apple cider vinegar, honey, sesame oil, brown sugar and minced garlic in a saucepan. Bring to a boil then lower the heat to medium. Stir often until the sauce thickens.
When the wings are fully cooked and the skin is crispy, toss the wings into the sauce. Garnish with toasted sesame seeds to serve.