Crispy Korean Wings (Print Version)

# Ingredients:

01 - 1/8 teaspoon Sriracha sauce.
02 - 1 tablespoon sesame oil, toasted.
03 - 2 teaspoons baking powder.
04 - 2 tablespoons rice wine vinegar.
05 - 3 teaspoons kosher salt.
06 - 3/4 teaspoon sugar for the sauce.
07 - 1 cup of mayo.
08 - 3 pounds of chicken wings.
09 - 2 tablespoons gochujang paste.
10 - 2 tablespoons soy sauce.
11 - 3 tablespoons butter, melted.
12 - 1 teaspoon sugar.
13 - Scallions and sesame seeds, optional for topping.
14 - Radish and cucumber slices for the side.

# Instructions:

01 - Sprinkle wings with kosher salt and baking powder. Leave them uncovered in the fridge for 6 to 24 hours.
02 - Cook wings in small portions in the air fryer at 380°F for about 25 minutes. Shake every 5 minutes to ensure even cooking.
03 - Make two separate mixes: one with gochujang ingredients and another with the sesame mayo.
04 - Turn up the air fryer heat to 400°F and cook the wings 5 more minutes until crunchy.
05 - Coat the wings in the warm butter and gochujang mixture.
06 - Top with sesame seeds and scallions. Pair with veggies and dipping sauces.

# Notes:

01 - Skipping baking powder is fine, but it makes the wings crispier.
02 - Don’t overload the air fryer for best results.
03 - Feel free to swap in your favorite wing sauce.

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