Air Fryer Korean Chicken Wings

• 3 cloves Garlic
• 60 g Gochujang
• 45 ml Soy sauce
• 15 ml Rice vinegar
• 20 g Light brown sugar
• 900 g Chicken wings, skin on
• 10 ml Toasted sesame oil
• 15 g Sesame seeds
• 2 Spring onion

1. Finely grate the garlic into a large bowl, then whisk in the gochujang, soy sauce, rice vinegar and light brown sugar until smooth. Before adding any chicken, spoon one third into a separate clean bowl, cover and refrigerate for finishing.
2. Add the chicken wings to the remaining mixture and toss well until thoroughly coated. Cover and marinate for 20 minutes in the fridge.
3. Heat the air fryer to 200°C (390°F) for 3 minutes. Lift the wings out of the bowl, letting excess marinade drip back, then discard the used marinade and set the raw-chicken bowl aside for washing.
4. Air fry the wings in a single layer for 18 to 22 minutes, turning halfway, until deeply browned and the thickest meaty parts reach at least 74°C (165°F) on a food thermometer, avoiding the bones and cooking longer if needed. Work in batches if needed so they crisp rather than steam.
5. While the wings cook, thinly slice the spring onion. Once the wings have reached the required temperature, use clean tongs to transfer them to a clean large bowl, add the clean sauce reserved before adding the raw chicken and toss quickly to coat.
6. Drizzle over the toasted sesame oil and sprinkle with sesame seeds, tossing once more until glossy and sticky. Scatter over the spring onion and serve hot.

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