Korean Chicken Wings

• For Chicken Wings:
• ⅓ cup soy sauce
• ½ cup brown sugar
• 4 tbsp gochujang (Korean hot pepper paste)
• 1 tbsp sesame oil
• 1-inch cube ginger, peeled and finely chopped or grated
• 2 cloves garlic, finely minced
• 2 green onions, chopped
• 650g chicken wings
• 2 tsp olive oil
• 2 tbsp toasted sesame seeds
• For Salad:
• 100gr baby rocket
• ¾ cup shaved parmesan
• 2 tbsp extra virgin olive oil
• Juice and zest of 1 lemon
• Sea salt flakes

For Chicken Wings: 1. In a medium-sized bowl, combine soy sauce, sugar, gochujang, sesame oil, ginger, garlic, and green onions in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for about 2 minutes. Remove from heat and set aside. 2. In a large bowl, place the chicken wings and olive oil, and massage into the chicken until evenly coated. 3. Place wings into the air fryer basket and cook at 200C for 10 minutes. Turn the wings and cook for a further 8 minutes. 4. Tip the hot wings into a large clean bowl, pour over half the sauce and coat well. 5. Return wings to the basket of the air fryer and cook for 4 minutes. Repeat the last process with the remaining sauce. 6. Sprinkle with toasted sesame seeds and serve immediately.

For Salad: 1. In the base of a medium-sized serving bowl, add extra virgin olive oil and lemon juice. Season with a good pinch of salt and mix with a fork to emulsify. 2. Add in the Rocket leaves and Parmesan, toss gently and serve.

#airfryer #entertaining #quickandeasy