Korean Air Fryer Chicken Wings

Ingredients

• 800 g chicken wings
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons teriyaki sauce, divided
• 3 tablespoons sweet chilli sauce, divided
• 1 large egg
• 1 tablespoon cornstarch or potato starch
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• ½ tablespoon honey
• Sesame seeds, for garnish (optional)

Method

1. Place the chicken wings in a large bowl or resealable food-safe bag.
2. Add the garlic powder, black pepper, paprika, salt, baking powder, 2 tablespoons teriyaki sauce and 2 tablespoons sweet chilli sauce.
3. Toss or massage the wings until evenly coated, then marinate for at least 30 minutes.
4. Beat the egg and add it to the marinated wings. Toss until evenly coated.
5. Add the starch and flour, then toss again until no dry patches remain.
6. Arrange the wings in the air-fryer basket in a single layer. Cook in batches if necessary.
7. Air fry at 350°F (180°C) for 15 minutes.
8. Flip the wings and air fry for another 20 minutes, or until golden, crisp and cooked to an internal temperature of 165°F (74°C).
9. Mix the ketchup, remaining 1 tablespoon teriyaki sauce, remaining 1 tablespoon sweet chilli sauce and honey in a large clean bowl.
10. Add the cooked wings and toss until evenly glazed.
11. Sprinkle with sesame seeds, if desired, and serve immediately.