Gochujang Chicken Wings

Ingredients

• 2 pounds Chicken Wings (fresh or thawed, skin on)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (extra virgin recommended)
• 2 tablespoons Gochujang (Korean red chili paste, Asian market or international aisle)
• 1 tablespoon Soy Sauce (regular, low sodium optional)
• 1 tablespoon Oyster Sauce (found in Asian section)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Water (room temperature)
• 1 tablespoon Minced Garlic (about 2-3 cloves, finely minced)

Instructions

1. Season the Wings

   Place the chicken wings in a large bowl, sprinkle with salt and pepper, drizzle the olive oil over them, then massage gently. Use a fork to poke each wing a few times to help the seasoning penetrate.

   Time: PT5M

2. Prepare the Gochujang Sauce

   In a separate bowl combine gochujang, soy sauce, oyster sauce, olive oil, brown sugar, water, and minced garlic. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT5M

3. Coat the Wings

   Pour the sauce over the seasoned wings and massage gently until every piece is fully coated.

   Time: PT3M

4. Arrange in Air Fryer

   Lay the coated wings in a single layer on the air fryer basket or on a parchment-lined tray, making sure they don’t overlap.

   Time: PT2M

5. First Air‑Fry

   Set the air fryer to 200°C and cook the wings for 10 minutes.

   Time: PT10M

   Temperature: 200°C

6. Flip and Finish Cooking

   Open the fryer, flip each wing using tongs, and cook for another 10 minutes at 200°C.

   Time: PT10M

   Temperature: 200°C

7. Serve

   Remove the wings, drizzle any remaining sauce over them if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

0g