Korean Air Fryer Chicken Wings

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  1.5 lbs Chicken Wingettes Or Drumettes
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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Maple syrup
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  1 tbsp Vinegar, Rice
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  1 tbsp Garlic
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  2 tsp Ginger, Fresh Root
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  0.5 tbsp Gochujang, Korean Red Chili Paste
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  2 tsp Sesame Oil, Toasted

Instructions

1. 1Pat the chicken wings dry with paper towels, then trim off the wing tips at the joint and discard. Split each wing into drumettes and flats by slicing through the joint; season all pieces evenly with the kosher salt.
2. 2Heat a large skillet over medium-high heat and working in batches to avoid crowding, cook the wings 5–6 minutes per side until golden brown and crispy, about 12 minutes total per batch. Transfer cooked wings to a plate and repeat with remaining wings until all are cooked through (internal temperature 165°F).
3. 3While the wings cook, combine the soy sauce, rice vinegar, maple syrup, minced garlic, minced ginger, and gochujang in a medium saucepan. Bring to a simmer over medium-high heat, whisking often, and cook 2–3 minutes until slightly reduced. Remove from heat and stir in the sesame oil.
4. 4Return all cooked wings to the saucepan with the sauce and toss until evenly coated, cooking 1 minute over medium heat.
5. 5Divide the wings evenly into 10 airtight containers while hot, spooning extra sauce over each portion. Allow to cool to room temperature before sealing.
6. 6Store in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or microwave individual portions 2–3 minutes, stirring halfway through.