Sticky Air Fried Korean BBQ Wings

STICKY AIR FRIED KOREAN BBQ WINGS DIRECTIONS

1. Preheat air fryer to 360°F or if preferred a conventional oven to 425°F.

2. Combine all seasonings and chicken wings in a Ziploc bag or Tupperware. Shake to coat the wings evenly.

3. In batches cook the wings at 360°F/15 minutes in the air fryer or 425°F for 20 min or until >165°F in the oven flipping halfway to ensure even browning.

4. Toss wings with hoisin sauce while hot.

PICKLED RADISHES DIRECTIONS

1. Wash and quarter fresh radishes. Place in a non-reactive bowl (Pyrex works great for this!)

2. Combine the vinegar and sugar along with salt and pepper to taste in a small saucepan.

3. Bring vinegar/sugar mixture to a boil and pour over the radishes. Allow to cool at room temperature and store refrigerated until ready to use.

GOCHUJANG RANCH DIRECTIONS

4. Combine ranch seasoning packet, milk, mayonnaise, gochujang paste and sesame oil in a non-reactive bowl.

5. Reserved refrigerated until ready to serve. *Adjust with Gochujang paste to taste- the more you add the hotter the sauce will be!

REMAINING DISH DIRECTIONS

6. While wings are still hot, combine with hoisin sauce and toss to coat evenly.

7. Serve with pickled radishes and gochujang ranch to dip in!