Sticky Korean Chicken Wings
Ingredients
- 2.21lbs frozen chicken wings
- 1 tbsp olive oil
- Salt and pepper
For the sauce
- 1.75oz Gochujang paste
- 1.05fl. oz tamari soy sauce
- 2.1fl. oz honey
- 1.05oz brown sugar
- 2 garlic cloves, minced
- 0.4 inches grated ginger
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 1 tsp rice wine vinegar(substitute for apple cider vinegar)
- Zest and juice from half a lime
For the garnish
- sesame seeds and sliced spring onions
Instructions
Step 1
Pour 1 cup of water in the Ninja foodi
Step 2
Put the chicken wings in the crisping basket and pressure cook on high for 10 mins
Step 3
In the mean time make the sauce by mixing all the ingredients in a pan then heat over medium heat, once bubbling turn the heat down and simmer for 3-5 mins, then set aside and keep warm
Step 4
Once pressure cook cycle has finished , quick release the steam, brush the chicken with olive oil and season with the salt and pepper then Air Crisp for 10 mins, mixing half way if you need to and checking the internal temp has reached 76°
Step 5
Coat the cooked chicken in the sauce, garnish with sesame seeds and spring onions
Notes: The sauce can be used to coat crispy chicken bites
Use the stock from the pressure cooking process to make soup, ramen or gravy