Crispy, sticky and incredibly easy to make, these wings will hit the spot.
Marinade for the chicken wings:
- 1kg whole chicken wings
- 2 tbsp mirin
- 1 tsp ground ginger
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 150g cornflour, sifted
- 35g plain flour, sifted
- Some cooking oil for air fryer
For the sauce:
- 3 tbsp tomato ketchup
- 2 1/2 tbsp gochujang (Korean red chilli paste)
- 4 tbsp honey
- 1 tbsp rice wine vinegar
- 4 tbsp brown sugar
- 2 tbsp dark soy sauce
- 2 tbsp garlic, finely chopped
- 1 tbsp sesame oil
- Toasted sesame seeds
- Scallions, finely sliced
- In a bowl, place the chicken wings and add the mirin. Add the remaining ingredients and coat the wings evenly in the mix. Cover and place in the fridge for a minimum of 5 hours or ideally overnight. Make the sauce next as this can be done beforehand.
- To make the sauce, add all the ingredients into a saucepan and whisk together. Heat the sauce over low to medium heat, whisking continuously. Once it comes to the boil, remove the pan from the heat. I like to give it a quick blend at this stage. Place into a large bowl and leave to cool until required.
- After marinading remove from the fridge and dry the wings of any excess liquid. Toss in the seasoned cornflour and four mix. Dust off any excess mix. Spray some cooking oil onto the air fryer basket. Place the seasoned wings into the basket without overlapping too much. Set the air fryer temperature at 200c and cook each side for approx 10 mins or until the wings are crisp and golden brown outside. You may need to do this in batches.
- When ready place the wings into the large mixing bowl with a couple of ladles of the sauce. Mix them thoroughly making sure you coat them evenly with the sauce. Place onto your serving dish and garnish with the toasted sesame seeds and sliced scallions. If you can get your hands on some pickled radishes serve these with the wings also.
- These can be served on their own of with some nice sticky rice.