Ingredients
- 10-12 Chicken Wings (mid joints & wing tips)
- Marinate
- 1/4 cup Ottogi Korean BBQ Sauce
- 1/2 tsp Salt
- 1 tsp Yeo's Sesame Oil
- 1 tbsp Honey
- 1 tsp S&B Nanami Togarashi
- 1/2 tsp Sugar
- Garnish
- 1/2 Red Chili (chop finely)
- 1 stalk Spring Onion (chopped)
- 1/2 tsp Toasted Sesame Seeds
- 1/2 Lime
- Sweet Chili Sauce for dipping
Method
- Wash and wipe dry chicken wings and place them in a medium mixing bowl.
- Mix all marinate ingredients together and pour over wings. Give them a good stir making sure the wings are well coated with the marinate sauce. Marinate for 2 hours or overnight.
- Spray some oil over the air fryer basket. Place half the wings onto the frying basket and avoid over lapping. Brush some oil onto wings and air fry for 12-15 mins (depending on wings' sizes) on 180C. Turn them over mid way. When left with about 3 minutes, turn them over again and brush another layer of oil. Continue frying till you see browning is even. Cool them on wire rack. Finish up the balance of the wings in the same steps.
- This fast and fab wings can also be baked in the oven. Place an oven proof wire rack onto baking tray lined with baking paper. Arrange wings onto rack and brush with oil. Bake at 180C for 20-25 minutes in middle rack till all wings are evenly brown. No turning is necessary. Brush another layer of oil before transferring them on cooling rack.
- Arrange cooked wings on plate, sprinkle with chopped chili, chopped spring onions and toasted sesame seeds. Serve with some sweet chili sauce and lime.
Product used in recipe
- Yeo's - Pure Sesame Oil
- S&B - Nanami Togarashi/Assorted Chili Pepper
