Korean Air-Fried Chicken Wings
Ingredients
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2 tablespoons mirin
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1½ teaspoons grated ginger
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½ teaspoon salt
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¼ teaspoon black pepper
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1½ pounds chicken wings
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1 cup potato starch
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2 large egg whites
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Make the marinade
In a large bowl, stir the mirin, ginger, salt and pepper until combined. Add the chicken wings and toss to coat. Set aside to marinate at room temperature while you prepare the rest of the ingredients.
½ teaspoon salt
¼ teaspoon black pepper
1½ pounds chicken wings
large bowl
measuring spoons
spatula
2 tablespoons mirin
1½ teaspoons grated ginger
Make the coatings
In large shallow bowl, whisk the egg whites and water together until frothy. Place the potato starch in another large, shallow bowl.
2 large egg whites
1 teaspoon water
2 shallow bowls
1 cup potato starch
whisk
measuring cups
Double-bread the chicken
Lightly coat a June Air Basket with nonstick cooking spray and set it over a June Pan to catch any crumbs. Place one chicken wing in the bowl with the dry coating and roll it around until it is lightly but completely coated. Shake off any excess coating. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg white to drip back into the bowl. Dip the chicken in the dry coating again, rolling it around until it is completely coated. Shake off any excess coating and place the chicken in the greased June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining chicken wings.
June Air Basket
June Pan
nonstick cooking spray
Spray with cooking spray
Generously spray the tops of the chicken wings with nonstick cooking spray. The oil will help to brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the chicken 15 minutes. June will notify you when the chicken is ready to flip.
Start the sauce
While the chicken cooks, make the sauce. In a small pot, combine the honey, brown sugar, gochujang, ketchup, soy sauce, garlic and sesame oil. Bring the sauce to a simmer over medium heat, stirring to combine the ingredients.
pot
3 tablespoons honey
3 tablespoons dark brown sugar
2 tablespoons gochujang
1 tablespoon ketchup
4½ teaspoons soy sauce
1 teaspoon crushed garlic
2 teaspoons toasted sesame oil
Finish the sauce
Remove the sauce from the heat and stir in the sesame seeds and lemon juice. Set aside.
1 teaspoon sesame seeds
1 teaspoon lemon juice
Flip and oil the chicken
Slide the June Air Basket out of the June Oven, noting which side of the basket was facing the glass door. Set the basket on a cooling rack. Keep the June Oven hot by pressing the button below. With a flip spatula or tongs, flip each piece of chicken . Spray the wings again with nonstick cooking spray
flip spatula
nonstick cooking spray
Air fry the other side
Rotating the June Air Basket 180° from its original position, slide the side that was facing the glass door into the June Oven first. Air fry the wings 12 more minutes, until they are golden brown and crispy. If needed, follow directions on your June to keep cooking.
Sauce and serve the chicken
Transfer the wings to a serving platter and brush with the sauce, or serve sauce alongside for dipping. Sprinkle the green onions over. Serve immediately.
¼ cup sliced green onions
pastry brush