Gochujang Chicken Wings
Sweet and Tangy Gochujang Chicken Wings! Mouth watering crispy sticky goodness.
Equipment
- Ninja Air Fryer
- Casserole Pot
- Metal bowl
- garlic press
- Small frying pan
- Silicone spatula
- Meat cleaver
- Chopping board
Ingredients
To Boil the Wings
- 20 chicken wings drums and flats
- 2 shallots
- 4 cloves of garlic
- 1 large thumb of ginger
- ¼ tsp coriander seeds
- ¼ tsp thyme
- ¼ tsp white pepper
- 1 tbsp salt
Wing Coating for Frying
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic granules
- 2 tbsp sunflower oil
Gochujang Sauce
- 3 tbsp gochujang paste
- 1½ tbsp rice vinegar
- 1¼ tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp minced ginger
- ¼ tsp chilli flakes
- 2 cloves minced garlic
Instructions
- Wash and prep the wings into drums and flats using a meat cleaver. Add to a lidded pot with at least 1 litre of water. Add peeled shallot, garlic and ginger and the other boiling spices. Cover and turn the heat to high.
- While the wings are boiling make the sauce. Add all the sauce ingredients to a small frying pan and then turn the heat to high. Use the silicone spatula to mix the ingredients together into a smooth sauce. As the sauce begins to bubble continue to stir until the sauce is bubbling and hot.
- Add the butter and continue to stir until completely melted. The sauce should take a total of 5 minutes.
- After 25 minutes the wings should be cooked. Using tongs remove the wings from the pot to a plate lined with kitchen roll. Cover the wings with more kitchen roll and pat dry. Leave to dry for at least 10 minutes.
- At this stage pre-heat your air fryer or oven to 200°C.
- Once dry add the wings to a metal bowl together with the wing coating seasoning above and toss to coat well.
- Add the wings to the air fryer basket and cook for 20 minutes at 200°C. Be sure to open and toss/shake the wings halfway.
- Once done simply add your hot gochujang sauce to the metal bowl and toss to coat - your wings are ready!