Ingredients:

  • 2 lbs Chicken Wings (separated flats and drums)
  • 1 tbsp Baking Powder (aluminum-free)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Gochujang (Korean chilli paste) OR Sriracha
  • 3 tbsp Honey or Maple Syrup
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1/2 inch piece Fresh Ginger, grated
  • 1 large clove Garlic, grated
  • 1 tsp Sesame Oil
  • 1 tsp Cornstarch
  • 2 tsp Water (for slurry)
  • Toasted Sesame Seeds (for garnish)
  • Thinly Sliced Spring Onion (Scallions) (for garnish)

Instructions:

  1. Prep and Dry the Wings: Separate the wingettes and drumettes if necessary. Crucially, pat the wings bone dry using paper towels. In a large bowl, combine the dry wings with baking powder, salt, and pepper. Toss until every piece is lightly coated.
  2. Chill (Mandatory): Arrange the seasoned wings on a wire rack set over a baking sheet and refrigerate for a minimum of 30 minutes, or ideally 1-2 hours, to further dry out the skin.
  3. Air Frying the Wings: Preheat the air fryer to 400°F (200°C). Place the wings in the air fryer basket in a single layer. Air fry for 10 minutes, then flip every wing. Continue cooking for another 10–15 minutes, or until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.
  4. Creating the Sticky Glaze: In a small saucepan over medium heat, whisk together the gochujang, honey, soy sauce, rice vinegar, grated ginger, and garlic. Bring to a gentle simmer, stirring constantly for 2–3 minutes.
  5. Reduce and Finish Glaze: Create a slurry using the cornstarch and cold water. Pour the slurry into the simmering sauce while whisking rapidly. Continue to simmer and whisk until the sauce visibly thickens and coats the back of a spoon (about 1–2 minutes). Remove from heat and stir in the sesame oil.
  6. Finishing and Serving: Immediately place the hot, crispy wings into a large, clean bowl. Pour the sticky glaze over the wings. Use tongs to toss quickly until fully coated. Transfer to a serving platter and garnish generously with toasted sesame seeds and fresh spring onion slices. Serve immediately while hot.