Korean-inspired Air-fried Gluten-free Chicken Wings
Servings: 4 people
Chef Gerard Viverito
Here’s a fun fact about chefs: As much as we love outdoing each other in the kitchen, we always gravitate back to the simple dishes to soothe our souls after a grueling shift. Just Google favorite chef recipes and you will usually find sandwiches or a 3-step meal. Not to say I don’t love oysters, truffles and foie gras, but sometimes you just want some down-home fried chicken comfort. With the rise in popularity of Korean-style fried chicken, I took it to a new level with the air fryer.
Traditionally, Korean Fried Chicken is double fried in oil for a spectacular crunch and then covered in a delicious spicy, sweet-and-sour type sauce.
2 lbs chicken wings
1 cup cornstarch
2 tsp garlic powder
1 tsp onion powder
½ tsp salt
Malaysian Palm Oil and butter to cover wings (approximately 1 Tablespoon each)
2 Tbsp gochujang Korean chili paste
3 Tbsp agave syrup or honey depending on level of sweetness desired
2 Tbsp brown sugar
1 Tbsp tamari gluten-free soy sauce
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp shallot, minced
½ tsp salt
Chopped green onions for garnish
Place the chicken wings in a large non-reactive bowl and season with garlic powder, onion powder and ½ tsp salt.
Cover the chicken with cornstarch, let sit for 5 minutes. With a set of tongs to keep your hands clean, stir, to evenly coat the chicken piece. Lightly shake each piece of chicken to remove the excess corn starch and place it in the air fryer basket.
While the wings are sitting, heat a sauté pan over medium high heat. Add oil and butter, heat gently to melt.
Place the wings in the air fryer basket and lightly spray or brush the tops with the oil and butter mixture.
Close the basket and cook chicken wings at 390 degrees Fahrenheit for 30 minutes, turning and rotating chicken about every 10 minutes.
While the chicken is cooking, make the sauce.
Korean Air-Fried Chicken Sauce
Combine all sauce ingredients in a small, non-reactive saucepan over medium heat and whisk until combined. Bring the sauce to a boil and reduce the heat to low and simmer for 5 minutes. Remove from heat and reserve.
Once chicken is done cooking, place sauce and the wings into a bowl and toss to evenly coat.
*Oil may be used to spray and coat the chicken pieces if cornstarch still appears on chicken after frying. It can be done without oil as the chicken will produce its own oil during cooking.
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