Air-Fryer Gochujang Chicken Wings

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Air-Fryer Gochujang Chicken Wings

By

null

These wings are the reason so many people in the Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet, and spicy with Korean chile paste—little bites of heaven! And, of course, super easy to make. If I were you, I’d inaugurate my air fryer with this super-simple recipe. Excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Yield

4

Rating

—

Ingredients

2 pound chicken wings

1 teaspoon kosher salt

1 teaspoon black pepper or gochugaru (Korean red pepper)

2 tablespoon gochujang (Korean chile paste)

1 tablespoon mayonnaise

1 tablespoon toasted sesame oil

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 teaspoon sugar

1 teaspoon agave nectar or honey

1 teaspoon sesame seeds, for serving

1/4 cup chopped scallions, for serving

Instructions

Step 1

For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400°F for 20 minutes, turning the wings halfway through the cooking time.

Step 2

Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, and agave; set aside.

Step 3

As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160°F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).

Step 4

Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.

Step 5

Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.

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Air-Fryer Gochujang Chicken Wings

By

null

These wings are the reason so many people in the Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet, and spicy with Korean chile paste—little bites of heaven! And, of course, super easy to make. If I were you, I’d inaugurate my air fryer with this super-simple recipe. Excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Yield

4

Rating

—

Ingredients

2 pound chicken wings

1 teaspoon kosher salt

1 teaspoon black pepper or gochugaru (Korean red pepper)

2 tablespoon gochujang (Korean chile paste)

1 tablespoon mayonnaise

1 tablespoon toasted sesame oil

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 teaspoon sugar

1 teaspoon agave nectar or honey

1 teaspoon sesame seeds, for serving

1/4 cup chopped scallions, for serving

Instructions

Step 1

For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400°F for 20 minutes, turning the wings halfway through the cooking time.

Step 2

Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, and agave; set aside.

Step 3

As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160°F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).

Step 4

Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.

Step 5

Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.

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Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

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By Chris Morocco

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

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By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

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By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Arepas

By Rick A. Martínez

These chicken and avocado-stuffed arepas, which are known as reina pepiada (or curvy queen), were created in honor of Susana Dujim, a Venezuelan beauty queen who was crowned Miss World in 1955. The 1950s also marked the invention of precooked corn flour, now known as masarepa, by a Venezuelan engineer. But arepas were around for hundreds of years throughout Latin America before that, the corn patties sometimes served whole or split, then filled with countless combinations. Preparing them used to be labor-intensive, but masarepa gives arepas a light and creamy texture without a lot of effort. Unlike cornmeal used for cornbread or muffins, which is ground dried uncooked corn, masarepa is ground from cooked corn and conveniently sold as dried corn flour. Masa harina is ground uncooked corn treated with other ingredients and is used to make tortillas and other dishes. Neither cornmeal nor masa harina can be substituted for masarepa, which is available online and in many supermarkets.

1 hr

More from Weeknight Dinners

View All →

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Quick Chana Masala

By Keya Wingfield

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By Jesse Szewczyk

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By Lalada.

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