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Air-Fried Sweet and Sticky Korean Chicken Wings with Kimchi Slaw Salad | DonalSkehan.com
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Air-Fried Sweet and Sticky Korean Chicken Wings with Kimchi Slaw Salad

February 14

Air-Fried Sweet and Sticky Korean Chicken Wings with Kimchi Slaw Salad– Wings are my weakness, and I was convinced the air fryer wouldn’t do them justice. I was wrong. These Korean-inspired wings come out crispy, sticky, and packed with that addictive sweet-salty heat- no deep fryer needed. Tossed in a luscious glaze and served with a punchy kimchi slaw, they’re the perfect mix of crunch and zing.

  • serves Serves 2
  • time 50 mins

Method

  1. 1. Place the chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion salt and white pepper. Close up the bag and toss everything together to combine.
  2. 2. Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour as you go. Spray with oil and cook at 190°C for 30 - 40 minutes, depending on your air fryer, until golden and crispy.
  3. 3. To make the slaw, mix all the ingredients together in a large bowl until combined.
  4. 4. For the sauce, add the garlic, ginger and sesame oil to a small pot and place over a medium heat. Cook for a few minutes until fragrant then add the gochujang, honey and a splash of water. Keep warm.
  5. 5. Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine then place into a serving bowl. Scatter with the sesame seeds, crushed peanuts and a little extra coriander and serve alongside the slaw.

Ingredients

1.3 lbs free-range chicken wings

½ cup plain flour (about 2.1 oz)

1 tbsp baking powder

½ tsp garlic powder

½ tsp onion salt

Pinch of white pepper

For the sauce:

2 garlic cloves, finely grated

½ inch piece ginger, peeled and finely grated

1 tbsp sesame oil

1 tbsp gochujang

1 tbsp honey

1 tbsp toasted sesame seeds

1 tbsp peanuts, crushed

For the slaw:

¼ head white cabbage, finely shredded

1 white onion, thinly sliced

¾ cup kimchi, finely chopped

¾ cup  mayonnaise

1 green apple, julienned

Large handful of cilantro, roughly chopped, plus extra to serve

600g free-range chicken wings

60g plain flour

1 tbsp baking powder

½ tsp garlic powder

½ tsp onion salt

Pinch white pepper

For the sauce:

2 garlic cloves, finely grated

1 cm piece ginger, peeled and finely grated

1 tbsp sesame oil

1 tbsp gochujang

1 tbsp honey

1 tbsp toasted sesame seeds

1 tbsp peanuts, crushed

For the slaw:

¼ head white cabbage, finely shredded

1 white onion, thinly sliced

75g kimchi, finely chopped

75g mayonnaise

1 green apple, julienned

Large handful of coriander, roughly chopped, plus extra to serve