Air Fryer Korean-Style Chicken Wings
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
16 chicken wing drumettes (2 pounds)
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup P.F. Chang’s® Home Menu Korean Style Gochujang Hot Sauce
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon natural rice vinegar
1 tablespoon water
1 clove garlic, finely chopped
1/4 teaspoon toasted sesame oil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 20 mg | 2% |
Carbohydrate | 11 g | 4% |
Cholesterol | 139 mg | 46% |
Total Fat | 20 g | 31% |
Iron | 1 mg | 5% |
Calories | 326 kcal | 16% |
Sodium | 809 mg | 34% |
Protein | 24 g | 48% |
Saturated Fat | 5 g | 27% |
Sugars | 9 g | 1% |
Vitamin C | 0 |
Place chicken wings in a large bowl and toss with 1 tablespoon vegetable oil. Sprinkle cornstarch, salt and pepper over wings and toss until well coated.
Heat air fryer to 350° and place wings in a single layer in air fryer basket, working in batches if needed. Cook wings until juices run clear and they are just starting to brown, 10 to 14 minutes, shaking the basket once during cooking.
Increase heat to 400°F. Turn wings so the skin side is facing up. Continue air frying wings, in batches if needed, until they are crispy and golden brown, 8 to 12 minutes
Pour hot sauce, honey, soy sauce, vinegar, water, garlic, and sesame oil into a small saucepan; bring to a boil. Boil 5 minutes, until thickened. Toss air fried wings with Korean-Style sauce and serve.
Air Fryer Korean-Style Chicken Wings