CookOS may earn a commission from Instacart orders.
@stephvnietea shares her recipe for crispy Korean-style chicken wings, marinated in Japanese mayonnaise for extra juiciness and tossed in a sweet and savory gochujang glaze. Served with a homemade Japanese mayo ranch for dipping, this is the perfect appetizer for any occasion.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
In a large bowl, combine chicken wings, Japanese mayonnaise, baking powder, salt, pepper, and garlic powder. Mix well to coat.
Marinate for at least one hour, or overnight for best results.
While the wings marinate, prepare the ranch. Finely chop the chives and dill and place them in a medium bowl.
To the herbs, add Japanese mayonnaise, sour cream, buttermilk, onion powder, garlic powder, rice vinegar, salt, and black pepper. Mix until well combined and smooth. Set aside.
Arrange the marinated wings in a single layer in your air fryer basket. Spray lightly with cooking oil.
Air fry the wings until golden and cooked through, flipping them halfway through the cooking process. (Note: The creator does not specify time or temperature, but 380-400°F for 20-25 minutes is typical).
To make the wing sauce, combine minced garlic, gochujang, soy sauce, honey, and rice vinegar in a small saucepan.
Bring the sauce to a simmer over medium-low heat. Cook, stirring occasionally, until the sauce has reduced by about half and thickened. Set aside.
Once the wings are cooked, transfer them to a large bowl. Pour the prepared sauce over the wings.
Toss the wings until they are evenly coated in the sauce. Garnish with extra chopped chives and serve immediately with the Japanese mayo ranch.
