Sweet & Sticky Korean Wings
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 600 g | Chicken wings | |
| 1 | Scallions | |
| 2 cloves | Garlic | |
| 2 tbsp | Ginger | |
| .5 tsp | Garlic powder | |
| .5 tsp | Onion powder | |
| .5 tsp | White pepper | |
| 10 g | Ground coriander | |
| 60 g | Flour | |
| 1 tbsp | Baking powder | |
| 1 tbsp | Sesame oil | |
| 1 tbsp | Gochujang | |
| 1 tbsp | Honey | |
| 1 tbsp | Peanuts | (crushed) |
- Place the chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion powder and white pepper. Close up the bag and toss everything together to combine.
- Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour as you go. Spray with oil and cook at 190°C for 30 minutes, depending on your air fryer, until golden and crispy.
- For the sauce, add the garlic, ginger and sesame oil to a small pot and place over a medium heat. Cook for a few minutes until fragrant then add the gochujang, honey and a splash of water. Keep warm.
- Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine then place into a serving bowl. Scatter with the crushed peanuts, sliced scallions, and a little extra coriander and serve.
Fat:
48.9g
Saturates:
12g
Sugars:
11.4g
Protein:
58g
Carbs:
43.5g
Fiber:
3.8g
70.7%
Calories
43.9%
Carbs
68.2%
Protein
122.3%
Fat
15.2%
Fiber