Korean BBQ Wings

Wings:

2 lb chicken wings, pat dry

2 tbsp potato starch

1 tsp baking powder

2 tbsp KBBQ seasoning

Sauce:

1/2 cup low sodium soy sauce

2 tbsp rice wine vinegar

1 tbsp mirin

1 tbsp ketchup

1 tbsp gochujang paste

1 tbsp KBBQ seasoning 

Dash of fish sauce

Corn starch slurry (1.5 tbsp water + 2 tap cornstarch)

Sesame seed & sliced chive for garnish

Directions:

Start by patting your wings dry with a paper towel (moisture is the enemy of crispiness)

In a bowl combine your wings, potato starch, baking powder, KBBQ seasoning - mix or toss to combine.

Place into you air fryer basket skin side up and cook for 15min at 400f, flip and cook for another 10min or until your wings are crispy & cooked through

For the sauce, combine all ingredients other than the slurry in a saucepan and heat until a slight simmer, stirring frequently to not burn

Cut the heat and stir in your cornstarch slurry to thicken

Toss your wings in your sauce and top with extra sesame seed and chives