Air Fryer Korean Chicken Wings

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Marinate wings with kewpie mayonnaise, baking powder, salt, black pepper, and garlic powder. Mix well and marinate for at least one hour or overnight for best results.
  • 2 lb chicken wings (907 g)
  • 2 tbsp kewpie mayonnaise (30 g)
  • 1/2 tbsp baking powder (7 g)
  • 1/2 tsp kosher salt (3 g)
  • 1/4 tsp black pepper (1 g)
  • 1/4 tsp garlic powder (1 g)
• Step 2
  Preheat air fryer to 350°F and spread the wings out evenly leaving a little space in between each wing. Air fry for 20 minutes, flipping the wings at the 10 minute mark.
• Step 3
  To crisp the wings up, heat the air fryer to 400°F and fry for another 5 minutes. Work in batches.
• Step 4
  To make the sauce for the wings: in a small bowl, combine soy sauce, honey, rice vinegar, gochujang, and garlic. Mix well and simmer on medium low heat for 4-5 minutes or until sauce has reduced by one third. Sauce should be thickened and coat the back of a wooden spoon. Set aside.
  • 3 tbsp soy sauce (45 g)
  • 3 tbsp honey (63 g)
  • 2 tbsp rice vinegar (28 g)
  • 1 tbsp gochujang (15 g)
  • 3 1/2 clove garlic, finely minced (15 g)
• Step 5
  For the ranch sauce: in a bowl, combine kewpie mayonnaise, buttermilk, sour cream, chives, dill, rice vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth and set in the fridge until needed.
  • 1/4 cup kewpie mayonnaise (57 g)
  • 1/3 cup buttermilk (80 g)
  • 1/3 cup sour cream (80 g)
  • 1 tbsp chives, finely chopped (5 g)
  • 1/2 tbsp fresh dill, finely chopped (2 g)
  • 1/2 tbsp rice vinegar (7 g)
  • 1/4 tsp garlic powder (1 g)
  • 1/4 tsp onion powder (1 g)
  • 1/4 tsp kosher salt (1.50 g)
  • 1/8 tsp black pepper (0.50 g)
• Step 6
  Toss all of the wings in the sauce and garnish with chives. Serve with kewpie ranch and enjoy!

Per serving