Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Air Fried Chicken Wings (Honey Sesame and Korean Hot and Honey). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Air Fried Chicken Wings (Honey Sesame and Korean Hot and Honey) Recipe.
You can cook Air Fried Chicken Wings (Honey Sesame and Korean Hot and Honey) using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Air Fried Chicken Wings (Honey Sesame and Korean Hot and Honey)
- Make ready of Chicken Wings.
- It’s of Baking Powder.
- You need of Garlic Powder.
- You need of Salt Pepper.
- It’s of Chicken Stock.
- Take of Honey.
- Take of Soy Sauce.
- Make ready of White Sugar.
- Make ready of Sesame Oil.
- Prepare of Corn Starch.
- Take of Water.
- Prepare of Gochujang.
- It’s of Rice Vinegar.
- Make ready of Sesame Seeds.
Air Fried Chicken Wings (Honey Sesame and Korean Hot and Honey) step by step
- Marinate chicken wings with salt, pepper, garlic powder, and baking powder for 30min-1 hour. The baking powder helps the chicken skin to crisp up in the air fryer..
- Prepare the sauces..
- Honey Sesame. Add together 1 cup of chicken broth, 2 tbsp of soy sauce, 1/3 cup of honey, 1 tbsp of white sugar, 1 tsp of sesame seeds..
- Korean Hot and Honey. Add together 3 tbsp of soy sauce, 2 tbs of honey, 1 tsp of rice vinegar, 1/2 tsp of sesame oil, and 1 tbsp of Gochujang. Stir together..
- Bring Air Fryer to heat at 375 F. Oil the Air Fryer and place chicken wings in the air fryer for 12-15 min on each side or until desired crispiness. Let rest on a baking rack..
- Add Honey Sesame sauce to a pan and bring to a simmer. Add in corn starch slurry (1 tsp of corn starch and 2 tbsp of water). To thicken until it is a glaze like texture. Throw in half of the wings to sauce and toss together..
- Toss the rest of the wings in the Korean Hot and Honey sauce. Finish by topping wings with sesame seeds and green onions. Enjoy!.
