Air-Fried Sweet & Sticky Korean Chicken Wings with Kimchi Slaw Salad

50 mins
Serves 2
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Directions

  1. 1Place chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion salt, and white pepper. Close the bag and toss everything to combine.
  2. 2Place chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion salt, and white pepper. Close the bag and toss everything to combine.
  3. 3Place chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion salt, and white pepper. Close the bag and toss everything to combine.
  4. 4Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour. Spray with oil.
  5. 5Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour. Spray with oil.
  6. 6Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour. Spray with oil.
  7. 7Cook the wings at 190°C for 30-40 minutes, depending on your air fryer, until golden and crispy.
  8. 8Cook the wings at 190°C for 30-40 minutes, depending on your air fryer, until golden and crispy.
  9. 9Cook the wings at 190°C for 30-40 minutes, depending on your air fryer, until golden and crispy.
  10. 10While the wings are cooking, make the slaw by mixing white cabbage, white onion, kimchi, mayonnaise, julienned Granny Smith apple, and roughly chopped coriander in a large bowl until combined.
  11. 11While the wings are cooking, make the slaw by mixing white cabbage, white onion, kimchi, mayonnaise, julienned Granny Smith apple, and roughly chopped coriander in a large bowl until combined.
  12. 12While the wings are cooking, make the slaw by mixing white cabbage, white onion, kimchi, mayonnaise, julienned Granny Smith apple, and roughly chopped coriander in a large bowl until combined.
  13. 13Set the slaw aside.
  14. 14Set the slaw aside.
  15. 15Set the slaw aside.
  16. 16For the sauce, add garlic, ginger, and sesame oil to a small pot and place over a medium heat. Cook for a few minutes until fragrant.
  17. 17For the sauce, add garlic, ginger, and sesame oil to a small pot and place over a medium heat. Cook for a few minutes until fragrant.
  18. 18For the sauce, add garlic, ginger, and sesame oil to a small pot and place over a medium heat. Cook for a few minutes until fragrant.
  19. 19Add gochujang, honey, and a splash of water to the pot and leave to simmer until you have a nice viscous mixture. Keep warm.
  20. 20Add gochujang, honey, and a splash of water to the pot and leave to simmer until you have a nice viscous mixture. Keep warm.
  21. 21Add gochujang, honey, and a splash of water to the pot and leave to simmer until you have a nice viscous mixture. Keep warm.
  22. 22Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine.
  23. 23Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine.
  24. 24Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine.
  25. 25Place the sauced wings into a serving bowl.
  26. 26Place the sauced wings into a serving bowl.
  27. 27Place the sauced wings into a serving bowl.
  28. 28Garnish with toasted sesame seeds, crushed peanuts, and extra coriander, and serve alongside the kimchi slaw.
  29. 29Garnish with toasted sesame seeds, crushed peanuts, and extra coriander, and serve alongside the kimchi slaw.
  30. 30Garnish with toasted sesame seeds, crushed peanuts, and extra coriander, and serve alongside the kimchi slaw.

Ingredients

  • 905 g chicken wings
  • 905 g chicken wings
  • 905 g chicken wings
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion salt
  • 0.5 tsp onion salt
  • 0.5 tsp onion salt
  • Pinch white pepper
  • Pinch white pepper
  • Pinch white pepper
  • olive oil
  • olive oil
  • olive oil
  • 60 g plain flour
  • 60 g plain flour
  • 60 g plain flour
  • 2 garlic cloves, finely grated
  • 2 garlic cloves, finely grated
  • 2 garlic cloves, finely grated
  • 1 cm piece ginger, peeled and finely grated
  • 1 cm piece ginger, peeled and finely grated
  • 1 cm piece ginger, peeled and finely grated
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp gochujang paste
  • 1 tbsp gochujang paste
  • 1 tbsp gochujang paste
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • splash water
  • splash water
  • splash water
  • 0.25 head white cabbage, finely shredded
  • 0.25 head white cabbage, finely shredded
  • 0.25 head white cabbage, finely shredded
  • 1 white onion, thinly sliced
  • 1 white onion, thinly sliced
  • 1 white onion, thinly sliced
  • 75 g kimchi, finely chopped
  • 75 g kimchi, finely chopped
  • 75 g kimchi, finely chopped
  • 75 g mayonnaise
  • 75 g mayonnaise
  • 75 g mayonnaise
  • 1 Granny Smith apple, julienned
  • 1 Granny Smith apple, julienned
  • 1 Granny Smith apple, julienned
  • Large handful coriander, roughly chopped
  • Large handful coriander, roughly chopped
  • Large handful coriander, roughly chopped
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame seeds
  • 1 tbsp peanuts, crushed
  • 1 tbsp peanuts, crushed
  • 1 tbsp peanuts, crushed
  • lime wedges
  • lime wedges
  • lime wedges

Equipment

bowlair fryerfreezer bagtongssmall potserving bowl

Tips

  • Baking powder helps the chicken wings crisp up.
  • Julienne peeling Granny Smith apples adds crunch and sweetness to the slaw.
  • For proper coating, toss the crispy chicken wings in the sauce in a bowl.