Korean Chicken Wings
Baking-powder-crisped air-fried wings glazed with a soy-yuzu sauce and topped with green onion and toasted walnuts.
⏱️ Prep: 10 min🍳 Cook: 16 min
Ingredients
| 1 pound | 455 g | chicken wings and drumettes |
| 1 1/2 teaspoons | 7.5 ml | baking powder |
| 1 pinch | salt | |
| — | cooking spray | |
| 1 tablespoon | 15 ml | soy sauce |
| 1 tablespoon | 15 ml | yuzu jam |
| 1 1/2 teaspoons | 7.5 ml | raw cane sugar |
| 1 1/2 teaspoons | 7.5 ml | water |
| 1 clove | garlic, thinly sliced | |
| 1/2 teaspoon | 2.5 ml | thinly sliced fresh ginger, or to taste |
| 1 | green onion, thinly sliced | |
| 1 tablespoon | 15 ml | chopped, toasted walnuts |
Instructions
PREP TIME: 10 min · COOK TIME: 16 min · READY IN: 26 min
Appliances: For best results, use a Mealthy CrispLid and Mealthy Multipot.
- Toss chicken with baking powder in a bowl; season with salt.
- Spray CrispLid basket with cooking spray. Lay chicken in a single layer in the basket, working in batches as needed.
- Place trivet in inner steel pot of pressure cooker. Place basket with chicken on the trivet.
- Set CrispLid on top of inner steel pot and plug in.
- Set CrispLid to 425°F (220°C). Cook chicken wings until a thermometer inserted near the bone reads at least 165°F (75°C), 15 to 20 minutes. Lift the lid using the handle and set it on the silicone trivet.
- Whisk soy sauce, yuzu jam, sugar, water, garlic, and ginger together in a small skillet over medium heat. Bring to a boil; reduce heat and simmer until soy-yuzu glaze is reduced by half, 1 to 2 minutes.
- Transfer wings to a bowl and drizzle soy-yuzu glaze over wings. Garnish wings with green onion and walnuts.
Mealthy Tip: For a gluten-free option, use tamari in place of soy sauce.