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.