If you’re craving crispy, flavorful, and finger-licking good wings, look no further than these Sticky Air Fried Korean BBQ Wings! The secret to their extra crunchiness lies in a small but mighty ingredient: baking soda. This gives the wings a delightful crispiness, making every bite more satisfying. Tossed in a sweet and savory hoisin sauce, they caramelize just enough to create a slightly sticky coating, ensuring every wing is packed with flavor.
To complete the dish, we add tangy pickled radishes that perfectly balance the rich flavors of the wings. For the ultimate dipping experience, the wings are served with a creamy, spicy gochujang ranch sauce that adds the perfect kick. The air fryer method keeps these wings crispy while using less oil, making them a healthier alternative to deep-fried options.
This dish is an easy way to indulge in the flavors of Korean BBQ right at home. The combination of savory, sweet, and spicy flavors, along with the crispy texture, makes these wings both addictive and satisfying. Whether you’re serving them as an appetizer, snack, or part of a meal, they are sure to impress. Perfect for a game day treat, a dinner party, or a weeknight craving, these wings are easy to make and even easier to enjoy!
Ingredients:
For the Wings:
12 Sanderson Farms® Chicken Wings
½ teaspoon baking soda
½ tablespoon salt
½ tablespoon pepper
½ tablespoon garlic powder
¼ tablespoon Five Spice Powder
½ cup hoisin sauce
For the Pickled Radishes:
1 cup radishes, cleaned and quartered
1 cup vinegar
⅛ cup sugar
Salt and pepper to taste
For the Gochujang Ranch:
1 ranch seasoning packet
1 cup milk
1 cup mayonnaise
2 teaspoons Gochujang paste
1 teaspoon sesame oil
Directions:
For the Wings:
Preheat air fryer to 360°F, or if using a conventional oven, preheat to 425°F.
Combine all seasonings (baking soda, salt, pepper, garlic powder, Five Spice Powder) and chicken wings in a Ziploc bag or Tupperware. Shake to coat evenly.
Cook the wings in batches in the air fryer at 360°F for 15 minutes, or in the oven at 425°F for 20 minutes, until the internal temperature reaches 165°F. Flip halfway through cooking for even browning.
While the wings are still hot, toss them with hoisin sauce until evenly coated.
For the Pickled Radishes:
Wash and quarter the radishes, then place them in a non-reactive bowl (Pyrex works great for this!).
In a small saucepan, combine vinegar, sugar, salt, and pepper to taste. Bring to a boil.
Pour the hot vinegar mixture over the radishes and allow them to cool at room temperature. Store in the refrigerator until ready to use.
For the Gochujang Ranch:
In a non-reactive bowl, combine the ranch seasoning packet, milk, mayonnaise, gochujang paste, and sesame oil.
Stir until smooth and well combined. Refrigerate until ready to serve. Adjust the amount of gochujang paste for desired heat level.
For Serving:
Once the wings are coated with hoisin sauce, serve them with the tangy pickled radishes and creamy gochujang ranch for dipping. Enjoy!
Nutrition Facts (per serving):
Calories: 460
Fat: 32g
Saturated Fat: 7g
Sodium: 1280mg
Carbohydrates: 15g
Sugars: 10g
Protein: 15g
These Sticky Air Fried Korean BBQ Wings are an irresistible mix of crunchy, savory, spicy, and sweet flavors that will have you coming back for more! Perfect for any occasion or as a delightful treat to enjoy on your own.
