top of page
  • Nicole

Crispy Korean Chicken Wings - Lower Fat, Protein Packed

Updated: May 7, 2021

Who doesn't love chicken wings, they're the perfect comfort food and the perfect size of portion control (if you can stop at only a few). This air-fryed Korean version has a spicy kick and is full of flavour, it will definitely become part of your weekly meal rotation.





"I have a right to life, liberty, and chicken wings." - Mindy Lahiri, The Mindy Project




Crispy Korean Chicken Wings


Serves: Approximately 20 Wings

Nutritional Information Per Wing

Calories: 106

Carbs: 2.2g

Fat: 7.4g

Protein: 8.4g

Ingredients


800g chicken wings, cut at the joint to have 2 pieces (wing and drumette piece)

1 tsp salt

2 tbsp baking powder


Wing Sauce


3 garlic cloves, minced

60g Sriracha (halve if you're not a fan of heat, or you have littlies)

2 tbsp soy sauce

1/2 tbsp apple cider vinegar

2 tbsp monkfruit sweetener

2 tbsp water

1 tsp sesame oil

1 tbsp minced ginger

1 tbsp sesame seeds

1 shallot, thinly sliced (green only)

Instructions


  1. Pat dry chicken pieces with paper towel and place into a large freezer bag.

  2. Add the baking powder and salt, seal bag and give it a good shake to coat all sides of the chicken.

  3. Place the wings in the airfryer (if you have one with racks it's easy to do it all in one batch). Set airfryer to 180°C, and bake for 20 minutes.

  4. Place all the sauce ingredients into a small pot and stir to combine, over a low to medium heat.

  5. After 20 minutes increase the temperature to 200°C and bake for another 30-40 minutes. Remove from the airfryer.

  6. Place the wings into a large bowl, and pour the warm sauce over. Toss the sauce into the wings, ensuring to coat all sides.

  7. Garnish with additional sesame seeds and shallots to serve.


Want a dipping sauce?


For a creamy, yet spicy dipping sauce mix 1/4 cup of full-fat mayonnaise with 1 tsp of Sriracha and a large squeeze of lime juice, stir to combine and enjoy.

11 views0 comments

Recent Posts

See All
bottom of page