Description
The combination of the sweet, savory and a bit of spiciness is what makes these wings so irresistible!
Ingredients
- 20 pieces Chicken Wings
- Salt And Pepper, to taste
- ½ cups Tapioca Flour
- 1 Tablespoon Scallions, To Garnish
- 2 teaspoons Toasted Sesame Seeds, To Garnish
- FOR THE SAUCE:
- 2 Tablespoons Korean Hot Pepper Paste (Gochujang)
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Water
- 2 Tablespoons Soy Sauce
- 4 Tablespoons Honey
Preparation
Season chicken wings with some salt and pepper.
In a resealable bag, combine wings and tapioca flour and shake until wings are coated. Shake off excess flour from individual wings and place in the air fryer basket. Air fry 400ºF (200ºC) for about 20 minutes until skin is crispy, flipping about 3-4 times in between. Make sure wings are fully cooked through by using a meat thermometer (internal temperature should reach 165ºF or 74ºC).
In the meantime, mix hot pepper paste, vinegar, water, soy sauce and honey together in a sauce pan and reduce until sauce thickens.
When wings are fully cooked and skin is crispy, toss wings in the sauce. Garnish with scallions and toasted sesame seeds to serve.
