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Instant Pot Air Fryer KFC Wings

It’s been a long time since I’ve sat down in a barstool, watching sports and cheering on our city’s sports teams. I am not the biggest fan of sports but I am the biggest fan of bar food. Wing nights are gone but not forgotten. I decided to recreate a magical night with the help of the Instant Pot Air Fryer. This air fryer is really convenient, uses minimum oil and so easy to clean. My newly purchased air fryer gave birth to these Korean Fried Chicken Wings. Flavoured with a bit of spicy sweet love these wings are something we normally cannot get from Buffalo Wild Wing. The Air Fryer and recipe are so dynamite there’s no question the chicken came before the egg.

Equipment:

Air Fryer (I used the Instant Pot Vortex Plus Air Fryer Oven)

2 pairs of chopsticks (or two silicone tipped tongs)

1 basting brush

1 Ziploc bag (1 Gallon/Large Size)

1 deep plate or mixing bowl

1 non-stick pan

Ingredients:

Air Fried Chicken Wings

2 lbs chicken wings

1 cup milk

1 1/2 cup all purpose flour

1/2 tbsp cornstarch

1 tsp baking soda

2 eggs (medium size)

Salt & pepper

2 tbsp vegetable oil

Yangnyeom Dressing

1 tbsp vegetable oil

1/4 cup minced garlic (about 2 cloves)

1/3 cup ketchup

1/3 cup honey

1/4 cup Gochujang (hot pepper paste)

2 tbsp Sambal Oelek

1 tbsp cayenne pepper (optional)

1 tbsp apple cider vinegar

Instructions:

Air Fried Chicken Wings

  1. Rinse and drain the chicken wings
  2. Dry the wings with a clean kitchen towel
  3. Marinate the wings with 1 tsp ground black pepper, 1 tsp salt and the milk for at least 30    minutes to tender to the meat.
  4. Drain the wings well
  5. Reheat the air fryer by selecting “Air Fry” option and set time 20 minutes
  6. Mix the eggs and add 1/2 cup all purpose flour then set a side in a deep plate
  7. Combine the remaining all purpose flour, cornstarch and baking soda in a Ziploc bag
  8. Respectively coat the wings with the egg mixture (about 10 wings per time)
  9. Place the coated wings in the Ziploc bag
  10. Shake the bag well to make sure the wings are fully covered with flour mix
  11. Carefully take the wings out of the bag with a pair of chopsticks or a silicon tipped tong
  12. Place the wings on the vented roasting pans (about 5 wings per pan)
  13. Apply some vegetable oil on both sides of the wings
  14. Place the pans with the wings in the oven (first and second levels)
  15. Place the flat drip pan at the lowest level (third level)
  16. Flip the wings every 5 minutes in the first 10 minutes
  17. Swap the pans at first and second levels
  18. Flip the wings again every 5 minutes in the last 10 minutes
  19. Repeat the process with the remaining wings

Yangnyeom Dressing

  1. Fry the minced garlic with vegetable oil on the non-stick pan over medium high heat for n about 2 minutes
  2. Add ketchup, Gochujang, honey, apple cider
  3. Simmer over low heat for about 7 minutes
  4. Turn off the heat
  5. Pour in the wings and mix well
  6. Enjoy the wings with kimchi and burger bun

Cheers!

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