Directions
- 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.
- 2Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour. Spray with oil.
- 3Cook the wings at 190°C for 30-40 minutes, depending on your air fryer, until golden and crispy.
- 4While 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.
- 5Set the slaw aside.
- 6For 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.
- 7Add gochujang, honey, and a splash of water to the pot and leave to simmer until you have a nice viscous mixture. Keep warm.
- 8Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine.
- 9Place the sauced wings into a serving bowl.
- 10Garnish with toasted sesame seeds, crushed peanuts, and extra coriander, and serve alongside the kimchi slaw.
Ingredients
- 905 g chicken wings
- 1 tbsp baking powder
- 0.5 tsp garlic powder
- 0.5 tsp onion salt
- Pinch white pepper
- olive oil
- 60 g plain flour
- 2 garlic cloves, finely grated
- 1 cm piece ginger, peeled and finely grated
- 1 tbsp sesame oil
- 1 tbsp gochujang paste
- 1 tbsp honey
- splash water
- 0.25 head white cabbage, finely shredded
- 1 white onion, thinly sliced
- 75 g kimchi, finely chopped
- 75 g mayonnaise
- 1 Granny Smith apple, julienned
- Large handful coriander, roughly chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp peanuts, crushed
- 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.
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