Cooked - Oven Vs Air Fryer: Crispy Wings Tested (with Korean Yangnyeom Sauce)

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Oven Vs Air Fryer: Crispy Wings Tested (with Korean Yangnyeom Sauce)

2.0

400g mid-joint wings

~1 tbsp baking powder (NOT baking soda)

Light sprinkle of: salt, garlic powder, onion powder

Neutral oil (I use avocado oil)

1 cup rice flour

1 cup cornstarch (same as corn flour)

1 tsp each: Salt, Onion powder, Garlic powder, Black pepper

1 ½ tbsp gochujang

1 tbsp soy sauce

½ tbsp sesame oil

½ tbsp ketchup

½ tbsp honey

½ tbsp rice vinegar

1 tsp brown sugar

½ tsp garlic powder

Optional: gochugaru

Toasted white sesame seeds (for garnish)

Korean seaweed (for garnish)

Prep the wings: On a lined oven tray, pat wings very dry with paper towels and season with salt, garlic powder and onion powder.
Sprinkle baking powder evenly over the wings and rub all over the skin of the wings on both sides.
Prepare dry batter: In a bowl, add corn & rice flour, together with all the seasonings and mix well. Coat each wing with the dry batter, being careful to shake off excess.
Oven: Bake with oven, fan on, at 200°C for 30 - 35 minutes. After about 10 minutes, spray/brush on neutral oil. Flip halfway, brush on oil when necessary and bake until golden and crispy.
Make the sauce: Combine all sauce ingredients in a bowl, taste and adjust where necessary.
Toss: Once wings are golden & crisp to your liking, toss them in the bowl of sauce until well coated.
Serve immediately: Garnish with sesame seeds and/or seaweed.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍗Wings

Cuisine🇰🇷Korean

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 47 weeks ago

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