Korean Double-Fried Chicken Wings with Gochujang Sriracha
Spicy marinated chicken wings, breaded and fried extra crispy and tossed in a Gochujang Sriracha sauce
- Contains Soy
- Contains Wheat
Prepared with
Ingredients
- 2 1/4-pound pack Pasturebird Pasture Raised Chicken Wings
Marinade
- 1/2 cup water
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon Bushwick Kitchen Weak Knees Gochujang Sriracha Honey
- 1 teaspoon sesame oil
- 4 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon kosher salt
Batter
- 2 tablespoons vegetable oil
- 2/3 cup instant flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1/4 cup cold water
- Large Bowl
- Plastic Bag
- Whisk
Instructions
Step 1
Place the wings in a large resealable plastic bag, then add the marinade ingredients. Massage the outside of the bag to work the marinade over all parts of the chicken, then place the bag in the refrigerator for 8 to 24 hours to marinade.
Step 2
When the chicken is marinated, prepare the batter. In a large bowl, add all batter ingredients and whisk to combine. Remove the wings from the marinade and add to the bowl, toss to evenly coat in the batter.
Step 3
Install a crisper plate in both baskets. Place the wings in a single layer in each Zone. Do not stack the wings.
Step 4
Select Zone 1, select AIR FRY, set temperature to 375°F, and set time to 30 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking.
Step 5
When the time reaches 15 minutes, press center of dial to pause cooking. Remove the baskets from the unit and use silicone-tipped tongs to flip the wings. Reinsert the baskets and press the center of the dial to resume cooking. Cook until wings reach an internal temperature of 185°F.