Korean Style Wings

By by Breville
Images
Korean Style Wings
Serves
Makes 4 servings, as a starter
Ingredients
  • Wings:
  • 1½ pounds (680g) chicken wing drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher (sea) salt

  • Sauce (makes 1½ cups):
  • ¼ cup gochujang (Korean fermented red chili paste, from the Asian grocer)
  • 2 cloves garlic, finely minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons honey
  • Green onions, thinly sliced, to garnish
  • White sesame seeds, to garnish


Procedure
  • Prep time: 20min
  • Cook time: 30min


For the sauce: Whisk ingredients until combined. Set aside.

Sauce can be made a day in advance and stored covered in the refrigerator. Gently warm sauce before pouring over the wings.

For the Wings: 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.

Select AIRFRY/SUPER CONVECTION/450°F. Dial up 30 minutes and select ROTATE REMIND. Position wire rack in rack position 4.

Press START to preheat. When preheat has finished, place roasting pan in the oven and airfry drumettes for 30min. Turn drumettes, using tongs, when prompted by the ROTATE REMIND beep.

Immediately after cooking, transfer cooked wings to a large bowl using tongs, drizzle with some sauce and toss to coat evenly. Serve remaining sauce on the side for dipping.

Note: The recipe for the wings can be doubled and cooked at once. If doubling, 2 baking racks and roasting pans are needed. Position wire racks on rack positions 3 and 7 and increase the cook time to 40 minutes. Wings must be turned and pans rotated throughout cooking to ensure even browning and crispiness.

Korean Style Wings

By by Breville
Serves
Makes 4 servings, as a starter
Ingredients
  • Wings:
  • 1½ pounds (680g) chicken wing drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher (sea) salt

  • Sauce (makes 1½ cups):
  • ¼ cup gochujang (Korean fermented red chili paste, from the Asian grocer)
  • 2 cloves garlic, finely minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons honey
  • Green onions, thinly sliced, to garnish
  • White sesame seeds, to garnish


Procedure
  • Prep time: 20min
  • Cook time: 30min


For the sauce: Whisk ingredients until combined. Set aside.

Sauce can be made a day in advance and stored covered in the refrigerator. Gently warm sauce before pouring over the wings.

For the Wings: 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.

Select AIRFRY/SUPER CONVECTION/450°F. Dial up 30 minutes and select ROTATE REMIND. Position wire rack in rack position 4.

Press START to preheat. When preheat has finished, place roasting pan in the oven and airfry drumettes for 30min. Turn drumettes, using tongs, when prompted by the ROTATE REMIND beep.

Immediately after cooking, transfer cooked wings to a large bowl using tongs, drizzle with some sauce and toss to coat evenly. Serve remaining sauce on the side for dipping.

Note: The recipe for the wings can be doubled and cooked at once. If doubling, 2 baking racks and roasting pans are needed. Position wire racks on rack positions 3 and 7 and increase the cook time to 40 minutes. Wings must be turned and pans rotated throughout cooking to ensure even browning and crispiness.