Crispy Chicken Wings (Print Version)

# Ingredients:

01 - 3 lbs of chicken wings.
02 - 2 tsp of kosher salt.
03 - 3 tsp of baking powder.
04 - 2 tbsp of soy sauce.
05 - 1 tsp of sugar.
06 - 1 tbsp of rice wine vinegar.
07 - 2 tbsp of gochujang paste.
08 - 3 tbsp of butter, melted.
09 - 2 tsp of sesame oil.
10 - 1 cup of mayo.
11 - 1 tbsp of toasted sesame oil.
12 - 3/4 tsp sugar for the sauce.
13 - 1/8 tsp of Sriracha.
14 - Garnish with sesame seeds and scallions.
15 - Veggies like radish and cucumber for serving.

# Instructions:

01 - Dust wings with salt and baking powder, leave uncovered in the fridge for 6-24 hours.
02 - At 380°F, air fry the wings for 25 minutes in portions, tossing every few minutes.
03 - Grab separate bowls to combine mayo-sesame dressing and gochujang sauce ingredients.
04 - Turn up to 400°F and cook for 5 extra minutes to get crispy skin.
05 - Stir in the warm gochujang butter to coat wings evenly.
06 - Top with scallions and sesame seeds, serve alongside condiments and slices of fresh veggies.

# Notes:

01 - Skipping baking powder is fine, but it helps.
02 - Don't overcrowd the fryer basket.
03 - Try swapping in a different sauce of your choice.

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