Sweet and spicy Korean chicken wings easily made in an air fryer.
1 1/2 lbs chicken wings, around 7 full wings
Avocado oil or olive oil in an oil sprayer
2 tablespoons Gluten-Free Gochujang Korean Chili Sauce
2 tablespoons sugar
2 teaspoons SanJ Tamari Gluten-Free Soy Sauce
1 tablespoon avocado or olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 cup water
ranch dressing for dipping
Start with 1 1/2 pounds of chicken wings, mine measured out to seven whole wings. If they aren’t already cut use a sharp knife to cut between the joints. You’ll be able to find just the right spot to cut and when you do it’s pretty easy.
Spray the basket of your air fryer with oil and place the wings in the basket so they don’t overlap. Spritz the wings with the oil a couple of times and a little sprinkle of salt. Cook for 10 minutes at 400°.
Give them a little spritz before turning to make sure they don’t stick. Turn them over and give them a couple more spritzes.
Cook for 10 more minutes at 400°.
Mix the sauce ingredients together in a large bowl and then add in the cooked chicken wings. Stir them around until they are all coated. Remove the wings to a serving plate.
If there is any sauce left you can store pour it into a small bowl for extra dipping sauce.
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