Air Fryer Korean Chicken Wings Recipe

DIRECTIONS

1. Using a fine mesh strainer collect ½ cup juice from the kimchi. Use a clean kitchen towel and squeeze the kimchi to release more juice if needed. Mince or press the garlic. In a small bowl, use a fork to whisk together the kimchi juice, buttermilk, red chili paste, egg, garlic, salt, and pepper.
2. Place the chicken wings in a zipper-lock freezer bag, pour in the buttermilk mixture, and toss to coat. Place in the refrigerator to marinate for at least 4 hours or overnight, turning at least a few times to ensure even coating with the marinade.
3. Preheat your air fryer to 390°F for about 10 minutes.
4. Place the chicken in a single layer in the warm Air Fryer and cook for 9-10 minutes for drumettes, 7-8 minutes for wings, or until chicken reaches an internal temperature of 165°F, turning once in the middle of the cooking time. Complete this step in batches if needed.
5. In a food processor, chop the strained and squeezed out kimchi until it is fine pieces. Add the mayonnaise and Sriracha and process until it is the consistency of tartar sauce. Serve alongside the chicken wings as a dipping sauce. One serving is about 2 wings and 1 ½ tablespoons dipping sauce.

NOTE: Because only about about 30% of the marinade is likely to be consumed, corrected nutritionals per serving for this recipe are as follows: Total carbs- 2.15; Net carbs- 1.67; Protein- 16.44; Fiber- 0.48; Fat- 20.18; Calories- 260.96