Korean Chicken Wings
Calories 350, Carbs 25 grams, Fat 18 grams, Protein 20 grams
- 1 ½ pounds chicken wings, separated, wing tips removed
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 4 apples, such as Jazz, Fuji or Honeycrisp
- 1 cup water
- 2 tablespoons honey
- 1/3 cup coconut aminos or low-sodium soy sauce
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon korean chili paste (gochujang)
- 1/2 cup roasted peanuts, chopped, for garnish
- scallions, thinly sliced, for garnish
- Preheat your air fryer or oven to 400°F. Pat the chicken wings dry and toss with baking powder, salt, and black pepper until evenly coated. If you are using the oven, place the wings on a rack on a baking sheet. Bake the wings for about an hour, flipping throughout cooking a few times. If you are using the air fryer, place the wings into the air fryer and cook for 20 minutes, flipping halfway through.
- Meanwhile, roughly cut the apples and add to the carafe of a blender along with 1 cup of water. Blend until smooth.
- Pour the apple puree through a fine mesh strainer into a medium skillet and place over medium heat (set aside the strained apple pulp). Stir the honey into the apple juice and cook until the mixture begins to reduce, around 10 minutes. Pour in the coconut aminos, garlic, and ginger and cook for an additional 10 minutes. Whisk in the chili paste and remove from heat.
- When the wings are cooked through and crispy, transfer them to a large bowl. Toss the wings with half of the glaze. Top with chopped peanuts and sliced scallions.
- Fold 1⁄4 cup of the reserved apple pulp into the remaining glaze to make a dipping sauce. Serve alongside the wings.