Delicious, crispy, and tantalizingly spicy, Air Fryer Korean Fried Chicken Wings have taken the culinary world by storm. This guide will walk you through the process of making these mouthwatering wings at home, using an air fryer for a healthier twist on the classic deep-fried version.
The Genesis of Korean Fried Chicken
Korean Fried Chicken, also known as KFC, is a popular dish that originated in South Korea. It is best described as a crispy, double-fried chicken wing coated in a sticky, sweet, and spicy sauce. Often, it is compared to Buffalo wings, but with a distinct Korean flavor profile that includes the unique taste of gochujang, a fermented Korean chili paste.
What Makes Air Fryer Korean Fried Chicken Special?
The air fryer, a contemporary kitchen gadget, has revolutionized the way we cook. It offers a healthier alternative to traditional deep frying, reducing the amount of oil used while still achieving a crispy, crunchy exterior. The Air Fryer Korean Fried Chicken Wings recipe leverages this technology to deliver restaurant-quality wings at home, without the mess and calories of deep frying.
The Art of Making Korean Fried Chicken in an Air Fryer
The secret to achieving the distinct crunch of Korean Fried Chicken in an air fryer lies in double frying. This technique, usually associated with deep frying, can be effectively replicated in an air fryer. Here’s a step-by-step guide:
- Prep the Chicken: Start by coating the chicken with a thin layer of oil, followed by a sprinkle of salt and pepper. Then, dust the wings with corn or potato starch, which enhances the crispiness.
- First Fry: Set your air fryer to 400ºF and cook the wings for 15 minutes. There’s no need to preheat the air fryer.
- Prepare the Sauce: While the chicken is cooking, combine all the sauce ingredients and heat them to a slight boil. This can be done on the stovetop or in the microwave.
- Turn the Chicken: After 15 minutes, flip the wings and continue cooking for another 5 minutes. Then, let the wings cool for 5 minutes.
- Second Fry and Sauce: Spray the cooled wings with oil and air fry them for another 5 minutes at 400ºF. Once done, toss the wings in the sauce and serve immediately.
Handling Large Batches of Wings
Air fryers typically have small baskets, which can accommodate about one pound of wings. If you need to cook larger quantities, consider these options:
- Use air fryer racks to create multiple levels of wings. This may require more time and periodic rack rotation for even browning.
- Simulate a large air fryer by using a baking sheet with a rack in a convection oven.
- Use a conventional oven with a baking sheet and rack. This will take longer, but it’s less labor-intensive than continuously swapping out baskets of wings in the air fryer.
The Secret Sauce for Korean Fried Chicken
The signature sauce for Korean Fried Chicken is a blend of honey, brown sugar, gochujang, and surprisingly, ketchup. This combination creates a sweet, spicy, and tangy coating that perfectly complements the crispy wings. This recipe is just one of many variations, but it is arguably the most iconic one, particularly in the United States.
Gochujang: The Star Ingredient
Gochujang is a mild, spicy fermented Korean paste that enhances the flavor of many dishes. Traditionally sold in tubs, it’s now conveniently available in squeeze bottles at most grocery stores.
The Role of Spray Oil
Spray oil is an indispensable tool in the kitchen, especially when using an air fryer. It’s not any less healthy than other oils, as long as it’s used appropriately. High smoke point, propellant-free oil is recommended, but you can use any oil of your preference, excluding olive oil due to its low smoke point.
Traditional Deep/Pan Fry Korean Fried Chicken
If you don’t have an air fryer, you can opt for the classic method of deep frying. This involves frying the chicken until it’s golden brown, letting it cool, and then frying it again for a few more minutes before tossing it in the sauce.
Oven Baked Korean Fried Chicken
In the absence of an air fryer, you can bake the wings in your oven. Preheat your oven to 425ºF, bake the wings for 30 minutes, flip them, and bake for another 10-20 minutes. Once they’re cool enough to handle, toss them in the sauce.
Versatility of the Sauce
The beauty of this sauce is its versatility. You can use it to upgrade store-bought or fast-food fried chicken for a quick and delicious meal. While the result might not be identical to homemade Korean Fried Chicken, it’s a close and satisfying approximation.
Homemade vs. Delivery
With the rise of food delivery services, Korean Fried Chicken is now just a few clicks away. However, making it at home not only saves money but also allows you to control the ingredients and cooking method. Plus, the taste of homemade wings is incomparable.
Recipe: Air Fryer Korean Fried Chicken
This recipe will guide you through making the world’s greatest fried chicken using the power of air frying. The recipe serves 4 and takes about 30 minutes from start to finish.
Ingredients
- 1 lb chicken wings
- 1 tbsp oil
- 3 tbsp corn starch
For the sauce:
- 1 tbsp ketchup
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tbsp brown sugar
- 0.5 tbsp soy sauce
- 0.5 tbsp toasted sesame oil
- 0.5 tbsp grated ginger
- 2 crushed garlic cloves
Special Equipment:
- Air fryer
Instructions
- Coat the chicken with oil, season with salt and pepper, and toss with corn starch.
- Spray or wipe a thin coat of oil onto the air fryer basket. Arrange the chicken in a single layer and air fry at 400ºF for 15 minutes.
- While the chicken is cooking, combine the sauce ingredients in a small saucepan and heat over medium heat until it briefly boils. Remove from heat and set aside.
- After 15 minutes, flip the chicken and air fry for another 5 minutes. Then, transfer the chicken to a plate or rack to cool for 5 minutes.
- Spray the cooled chicken with a light coating of oil (optional), return it to the air fryer, and fry for another 5 minutes at 400ºF.
- Toss the chicken in the sauce, ensuring it coats every nook and cranny. Serve immediately with lime wedges and slices of green onion.