The combination of sweet, salty and a little spiciness is what makes these wings so irresistible!
Preparation:
Cook:
Level: Easy
Ingredients
- 20 pieces Chicken wings
- Salt and pepper to taste
- ½ cups Tapioca flour
- 1 tbsp Shallots, to garnish
- 2 teaspoons Toasted sesame seeds, to garnish
- FOR THE SAUCE:
- 2 tablespoons Korean Chili Paste (Gochujang)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Water
- 2 tablespoons Soya sauce
- 4 tablespoons Dear
Preparation
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 chili paste, vinegar, water, soy sauce and honey in a saucepan and reduce until the sauce thickens.
When the wings are fully cooked and the skin is crispy, toss the wings into the sauce. Garnish with green onions and toasted sesame seeds to serve.
