You should know by now that I am evangelical about marinating your chicken in leftover pickle juice overnight. So start with that!
Ingredients:
2.5 lbs chicken wings/drumettes (I get the frozen bag at Kroger's)
1 tsp kosher salt
1 Tbsp ground chili pepper
1 Tbsp ground white pepper (or black pepper if that's what you got.)
1 Tbsp baking powder
Pam Coconut Cooking Spray
Sesame seeds for garnish
Korean Hot sauce
2 Tbsps Gochujang Powder
1/3 cup Butter
1/2 Tbsp Chili Oil
1 Tbsp mayonnaise
1/2 cup Frank's Red Hot
1. So! As said above, let your chicken wings marinate overnight in your leftover pickle juice.
2. The next day. Pat your wings as dry as you can get them for your extra crispy skin.
3. Combine the salt, chili pepper, white pepper & baking powder. Toss the chicken wings with the spice mix, thoroughly cover the chicken. The baking powder provides the crispy skin, the spices provide life. :)
4. Pre-heat your air fryer to 400. Spray the rack of your fryer with the coconut cooking spray.
5. Arrange your chicken so it's not touching, you need air to flow. You'll be doing this in batches!
6. Cook at 400 for 15 minutes. Flip the chicken wings over. Continue cooking for another 7 minutes.
7. Make your Gochujang sauce. Combine all your ingredients in a sauce pan on low heat, and let the butter melt. Stir as needed. Add salt to taste.
8. Let the chicken wings rest for at least 5 minutes before tossing them in your sauce.
According to CarbManager: 4 servings - per serving:
917.4 cal, 2.7 total carbs, 1.6 net carbs, 1 g fiber, 0.5 g sugar, 68.8 g protein, 69.3 fat.
I have to admit, that seems like a lot of calories and fat, when I have most of the sauce unused - I don't drench my wings. I might work on this recipe a bit to get those numbers down. If you choose to make a sauce, you might not want to count the entire ingredient list if it doesn't end up on your plate.