how to make Air Fryer Crispy Korean Gochugaru Chicken Wings Whole30/Paleo/glutenfree
Crispy Korean Air fryer chicken, in a spicy sauce made with coconut aminos and gochugaru. This is whole30/paleo/gluten-free and eggless.
Servings
4servings
Cook Time Passive Time
17minutes 10minutes
Servings
4servings
Cook Time Passive Time
17minutes 10minutes
Ingredients
chicken
coating
sauce
Instructions
  1. Clean and dry the chicken wings. In a large mixing bowl drizzle oil and add the nut milk, mix well. Add spices together and season the chicken. In a separate bowl, mix together the tapioca or arrowroot starch, Chinese five-spice, 1 tsp salt, and garlic powder.
  2. Next, coat chicken pieces in the starch mixture and place them on a cooling rack. heat a skillet with a little oil to cover the bottom on high heat. Also, make sure to preheat the air fryer. When the skillet is hot, add chicken, cook each side for 15 seconds, this will set and crisp up the skin. The chicken will actually cook in the air fryer. Add the chicken to the air fryer, hit air crisp or air fry, temp should be 390 degrees. Air fry 8 minutes on each side, or until crispy and cooked through. Takes about 16 minutes, you will need to cook in 2 batches. Place chicken on a clean cooling rack, and let cool for 5 minutes before saucing. Make the sauce when the chicken is air frying.
  3. To Make Sauce: Place coconut aminos in a small saucepan, bring to a boil on medium heat. Once it comes to a boil, add garlic, sesame oil, vinegar, and gochugaru powder. Mix and continue to boil for 12 minutes. Turn off heat and allow the sauce to cool slightly, it will become somewhat thickened. Place the chicken in a large mixing bowl and coat with sauce. Sprinkle chopped green onions or toasted sesame seeds. Enjoy.
  4. Oven Directions: Preheat oven to 450 degrees, place chicken on crisping rack, and place on a cookie sheet. Bake 30-40 minutes, flipping midway. Remove from oven and cool on a cooling rack. Sauce and serve.