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Air Fryer Korean Chili Wings

Wings smothered in a Sweet & Spicy Sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Air Fryer
  • Cutting Board
  • Small Sauce Pan

Ingredients
  

Poultry

  • 2 lbs Chicken Wings Washed & cut into sections.

Seasonings/Baking (Chicken Wings)

  • 1 tbs Palermo Smoked Chili Sea Salt
  • 1 tbsp Garlic Herb Season No Salt
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tbsp Cornstarch

Korean Chili Sauce

  • 1 Stick of Butter
  • 2 tbsp Brown Sugar
  • ¼ cup Soy Sauce
  • 2 tbsp Honey
  • 1 tsp Ground Ginger
  • 1/2 tsp Palermo Smoked Chili Sea Salt
  • 1 tbsp Minced Garlic
  • 1 tsp Cornstarch Will create a slurry to thicken sauce.

Other

  • Cooking Spray

Instructions
 

Preheat

  • Preheat Airfryer to 425°

Wing Prep

  • Make sure to pat wings dry after rinsing under water. Place them on a cutting board or inside of a mixing bowl. Using the seasonings for the Chicken Wings, season both sides being sure they are seasoned well. You may adjust how much seasonings you use on wings depending on your preference.
  • Add the 1 tablespoon of Cornstarch. Using your hands, give the Wings a good toss being sure the Wings are also coated with the Cornstarch. This will help give the Wings some crispiness.
  • Depending on the type of Airfryer you are using, you will line the tray with the Wings. Do not overcrowd them as you will want the heat to circulate around them.
  • Spray both sides of Wings with Cooking Spray. This also helps provide a Crispy Chicken Wing.
  • Airfry them on 425° for 25-28 minutes or until Golden Brown and Crispy. Cooking time will vary based on your Airfryer and the size of your Wings. Be sure to turn them over midway through cooking process so allow a better Crisp on the bottom side.

Meanwhile...Korean Chili Sauce

  • Heat a small Sauce Pan on medium.
  • Add the Stick of Butter to begin melting.
  • Proceed to add the rest of ingredients EXCEPT the Cornstarch and continuously stir until all the ingredients are incorporated.
  • Mix 1 tablespoon of Cornstarch with a little bit of water in a small cup to create a slurry.
  • Slowly add slurry into the Sauce while stirring. It will begin to thicken up. If it becomes too thick, add a tiny bit of water. If it isn't thick enough, add some more slurry to it. Lower cooking temperature to low, stirring occasionally to not allow it to burn on bottom of Sauce Pan. You may taste at this point to determine if any seasoning adjustments need to be make.

Sauce Wings

  • When Wings are completely cooked, you will dip the Wings directly into the Sauce while they are hot. Place them on a dish and pour remaining Sauce over it. You may garnish with Sesame Seeds or fresh chopped Scallions and Enjoy!
    Suggestions: These are fantastic with a side of Airfried Potato Wedges (can be Airfried at the same time as Wings), some crusty warm Bread or along side your favorite side dish. In any situation, you are gonna need a hand full of wet naps to wipe those sticky fingers when you are done.