Toss the wings in the sauce and sprinkle them with the roasted sesame seeds and try not to eat them all before they make it to the table. It is not a super spicy item but it does have a nice little kick so give it a taste and adjust to your liking. ![]() You can adjust the heat level of the sauce by removing or adding gochujang. Dad did a whole video on his youtube channel about it if you are interested. That is it! Dad was able to track it down at the Lotte Asian Market in Orlando, which is AWESOME by the way. To be the most authentic though try and find the gochujang paste.Ĭombine all of the ingredients except the sesame seeds into a mixing bowl and whisk until combined. Dad has actually found some at his local Publix too. In the video for this recipe, Dad uses a gochujang sauce that he found at his local Asian store. The most difficult thing about this sauce will be finding the gochujang. The reason for the wide range on the cook time is everyone’s air fryers are different and may cook things faster or slower than Dad’s. Misting the wings will help get them nice and crispy and also take care of any extra cornstarch that might be on there.Ĭook the wings in your Air Fryer at 400 for 25-40 minutes flipping and misting them about every 10 minutes. It works really well and is just handy to have in the kitchen. Dad likes to use an Oil mister that he got from amazon. Do not use pam, it will leave a film on your air fryer that is really tough to clean. Place the wings in your air fryer basket and mist them with some cooking oil. It creates super crispy chicken when you use it air frying or baking chicken. Try to shake any excess cornstarch off of the wings.Ĭornstarch is the KEY! I know it sounds a little weird to use cornstarch on the wings but there is some kind of magic science that happens. ![]() ![]() Make sure you have the wings coated really well. If you are looking for something fast then Air fried Korean fried chicken is for you! All you need to do is coat the wings in the garlic powder, onion powder, and cornstarch. Jump to Recipe Jump to Video Print Recipe
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