Serves
Serves 4
Ingredients
Wings:
1½ lb chicken wing drummettes and flats
1 tbsp baking powder
1 tsp kosher salt
Sauce:
¼ cup gochujang (Korean fermented red chili paste)
2 cloves garlic, finely minced
1 tbsp minced fresh ginger
1 tsp sesame oil
3 tbsp unseasoned rice vinegar
2 tbsp reduced-sodium soy sauce
3 tbsp honey
To serve:
3 green onions, thinly sliced
2 tbsp white sesame seeds
Procedure
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
Place wing pieces in a large bowl. Combine baking powder and salt in a small bowl. Sprinkle baking powder mixture over wings and toss to coat evenly.
Set baking rack in roasting pan and place wings on rack, providing equal space between wings.
Insert wire rack in rack position.
Select AIRFRY/SUPER CONVECTION/450°F/30 minutes and enable Rotate Remind. Press START to preheat oven.
Cook for 30 minutes, flipping the wings when Rotate Remind signals.
Prepare sauce while wings cook. Combine sauce ingredients in a small bowl and whisk well. Sauce can be made a day in advance and stored, covered, in the refrigerator. Gently warm sauce before pouring over the wings.
Immediately after cooking transfer wings to a large bowl, drizzle with some sauce and toss to coat evenly.
Garnish with green onions and sesame seeds and serve with remaining sauce on the side for dipping.
