Korean Spicy Garlic

Just ordered me some Brunch

Recipe

Total Time: 30 minutes-12 hours

Cook Time 30 minutes

Feeds 2-5 people

Ingredients 

For Chicken Dry Brine (optional)

• 20-40 chicken wings

• 3 tsp of MSG

• 1 tbsp Paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp ground pepper

• Baking powder (optional)

• Salt to taste

  For Wing Sauce

• Half Stick of Butter

• 1 head of garlic diced

• 3 tbsp of Gochujang

• 3 tbsp of Honey

• 1 tbsp of Brown Sugar

• 1/4 cup of Soy Sauce

• 1/4 cup of Mirin (optional) 

• 1/4 cup of Rice vinegar (optional, if you don’t have to add a lil white vinegar or just skip)

• Green onions for garnish 

  Method

1. Get your wings and add all your dry brine ingredients, except baking powder, and mix thoroughly. You can let sit for up till overnight or a minimum of 20 minutes. You also do not have to do this step, it just adds a slight depth of flavor.  

2. Before Air frying add baking powder till wings are lightly coated. This is a secret ingredient, especially for the air fryer. This drys out the wing skin making it extra crispy. I then add my wings to the air fryer for 20 minutes at 380 flipping the wings halfway, but your air fryer might differ.

3. In the last 10 minutes of the wings cooking get a sauce pan hot and butter and let it melt. Once melted add the remainder of the ingredients except garlic and whisk till everything is dissolved. Let cook for 3-5 minutes to bubbling and thick. At the last-minute add garlic and cook till fragrant. 

4. Get your wings into a big bowl, add sauce, and toss them together. Once nicely mixed, go in and don’t look back. Your shirt is a Napkin