Air Fryer Korean Fried Chicken (Gluten-Free)

• 2 lbchicken wings (split, patted bone-dry)
• 1/2 cuprice starch (or potato starch)
• 1 tspbaking powder (aluminum-free; check gluten-free)
• 1/2 tspfine sea salt
• 3 tbspgochujang (check the label — many contain wheat)
• 2 tbsphoney (or rice syrup for vegan-leaning)
• 1 tbsptamari (gluten-free soy sauce)
• 1 tbsprice vinegar
• 3 clovesgarlic (grated)
• 1 tsptoasted sesame oil
• 1 tbsptoasted sesame seeds (to finish)
• 2scallions (thinly sliced, to finish)

Method

1. 01

   Pat the wings bone-dry — this is not a suggestion. Surface water is the enemy of crunch. Toss them with the rice starch, baking powder, and salt until evenly, chalkily coated.

2. 02

   Arrange in a single layer in the air fryer basket, leaving space between pieces. Air fry at 380°F for 22 minutes, flipping halfway, until deeply golden and crisp and the thickest wing reads 175°F.

3. 03

   While they cook, whisk the gochujang, honey, tamari, vinegar, garlic, and sesame oil in a large bowl. Warm it briefly if it's stiff.

4. 04

   Tip the hot wings into the bowl and toss to coat — off the heat, so the glaze clings instead of scorching. Finish with sesame seeds and scallions and eat immediately.