In a mixing bowl, mix together the salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water. Once it’s all combined, add all the chicken wings. Cover and keep it in the fridge for 2 hours or overnight.

Make the dry batter: In another mixing bowl, add the cake flour, potato starch, salt, black pepper, and baking powder. Whisk all together.

To make the wet batter, in a separate bowl, whisk together the dry batter and cold water.

Coat the bottom of the air fryer basket with cooking spray. Remove the wings from the brine. Dredge them in the flour mixture. Shake off the excess and dip into the wet mixture. Make sure you coat them all over and back into the dry batter. Place them on a baking tray.

Spray the wings with cooking spray, making sure there are no dry spots. Place the wings in a single layer. Do NOT overcrowd the basket and work in batches.

Cook at 180℃ (355℉) for 10 minutes. Flip and cook the other side for another 10 minutes. (Depending on the size of the wings or the air fryer, the cooking time might vary a little bit, so please check if you need more minutes to cook.)

Make the iconic red sauce: In a small saucepan, whisk together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, corn syrup, and water. Bring it to a boil over medium heat. Once it comes to a boil and it starts bubbling, remove from the heat and set aside. Depending on your preference, toss them in the sauce or have it as a dip.

Or you can make the honey soy sauce: In a small saucepan, whisk together the soy sauce, honey, oyster sauce, chicken bouillon powder, minced garlic, and water. Add the dried chili. Bring it to a boil over medium heat. Once it comes to a boil and it starts bubbling, remove from the heat. Brush the wings with the sauce.

Transfer to a serving plate. Serve with KOREAN PICKLED RADISH or beer. Enjoy~!