Dinner
Sticky Korean Chicken Wings
Recipe by The Lockdown Chef
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- 1kg frozen chicken wings
- 1 tbsp olive oil
- Salt and pepper
For the sauce
- 50g Gochujang paste
- 30ml tamari soy sauce
- 60ml honey
- 30g brown sugar
- 2 garlic cloves, minced
- 1cm 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
Utensils
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Step 1
Pour 1 cup of water in the Ninja foodi
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Step 2
Put the chicken wings in the crisping basket and pressure cook on high for 10 mins
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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
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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°
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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
