Oven vs Air Fryer: Crispy Wings Tested (With Korean Yangnyeom Sauce)
This is my first time remaking one of my air fryer recipes in my built-in oven, and I have to say… it came out successful!
We’ve long figured out that the key to CRISP & CRUNCH is in the baking powder, corn flour & rice flour combo – feel free to use it for your other home cook recipes! It has worked for me 10/10 times.
I’m happy with this oven crispy wings, and I even made a Korean Yangnyeom sauce to go with! I hope you’ll like it!
Why You’ll Love This Recipe
Crispy results without deep frying
Spicy, sticky Korean yangnyeom sauce that is sweet, savoury & a little spicy🔥
Low cleanup (use lined trays!)
Oven-tested for bigger batches if you’re cooking for family or gatherings
Still low-oil, like the air fryer recipe
Prep Time: 10 minutes
Cook Time: 30 - 35 minutes
Serves: 1 - 2
Ingredients
400g mid-joint wings
~1 tbsp baking powder (NOT baking soda)
Light sprinkle of: salt, garlic powder, onion powder
(For when cooking in the oven) Neutral oil (I use avocado oil)
For dry batter:
1 cup rice flour
1 cup cornstarch (same as corn flour)
1 tsp each:
Salt
Onion powder
Garlic powder
Black pepper
For Yangnyeom sauce:
1 1/2 tbsp gochujang
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tbsp ketchup
1/2 tbsp honey
1/2 tbsp rice vinegar
1 tsp brown sugar
1/2 tsp garlic powder
(optional) gochugaru
For garnish:
Toasted white sesame seeds
Korean seaweed
Method
Prep the wings: On a lined oven tray, pat wings very dry with paper towels and season with salt, garlic powder and onion powder. (Tip: I make sure to lightly cover both sides of the wings knowing that more seasoning will go into the dry batter & sauce coating later)
Sprinkle baking powder evenly over the wings and rub all over the skin of the wings on both sides. (Tip: Do not add too much sauce that it forms a cakey layer! It should “dissolve” or “disappear” into the wings, and we want that to help with bubbling & crisping in the oven later)
Prepare dry batter: In a bowl, add corn & rice flour, together with all the seasonings and mix well.
Coat each wing with the dry batter, being careful to shake off excess. (Note: Too thick a layer of flour will result in flour-y appearance. While it does not affect taste, and a bit of it is inevitable due to low oil, oven cooking method, try your best to sufficiently cover the entire wing while not letting it be too cakey)
Oven: Bake with oven, fan on, at 200°C for 30 - 35 minutes. After about 10 minutes, I spray/brush on neutral oil. Flip halfway, brush on oil when necessary and bake 8until golden and crispy. For the last 5-10 minutes, I actually increased the oven temperature to 220ºC. (Note: All built-in ovens might work a little different, so keep watch on your wings and adjust temperature & time accordingly!)
Make the sauce: Combine all sauce ingredients in a bowl, taste and adjust where necessary.
Toss: Once wings are golden & crisp to your liking, toss them in the bowl of sauce until well coated.
Serve immediately: Garnish with sesame seeds and/or seaweed. Enjoy!~
Product(s) Highlight
Storage & FAQ
Q1 Can I skip the sauce? Yes, the wings are delicious on their own, or with any sauce of your choice! You can see this recipe for more sauce ideas to go with your wings if Korean yangnyeom sauce is not your thing:)
Q2 How do I store leftovers? To be honest, I wouldn’t recommend keeping these crispy wings in the fridge and then reheating it again. It will lose a lot of its crunch. There will be a better chance of crisping up again if you reheat it in the air fryer, but these wings are best enjoyed fresh!
Q3 Can I use other parts instead of mid-joint wings? Yes, but cooking time may be vary! We have tried this with bone-in, skin-on chicken thighs and legs and it works great!
