Crispy Chicken Wings (Print Version)

# Ingredients:

01 - 1 tablespoon rice vinegar.
02 - 3 teaspoons baking powder.
03 - 1 teaspoon sugar.
04 - 3 pounds of wings.
05 - 2 teaspoons coarse salt.
06 - 3 tablespoons butter, melted.
07 - 2 tablespoons soy sauce.
08 - 2 tablespoons spicy gochujang.
09 - 1 tablespoon sesame oil, toasted.
10 - 2 teaspoons sesame oil, plain.
11 - 1 cup mayo.
12 - 1/8 teaspoon chili sauce (Sriracha).
13 - 3/4 teaspoon sugar for sauce.
14 - Green onions and sesame seeds, for garnishing.
15 - Radishes and cucumbers for sides.

# Instructions:

01 - Combine baking powder and salt with wings, then chill them uncovered for 6-24 hours.
02 - At 380°F, air fry the wings for about 25 minutes in multiple batches. Shake 'em every 5 minutes.
03 - Separate your gochujang mix and sesame mayo into two blends.
04 - Turn the heat up to 400°F and fry for 5 minutes to make them extra crunchy.
05 - Toss those crispy wings in your warm butter-based gochujang sauce.
06 - Sprinkle sesame seeds and scallions on top, then plate with veggies and dips of your choice.

# Notes:

01 - The baking powder trick helps, but you can skip it.
02 - Give wings enough space in the fryer—don't pinch them in.
03 - Go with your favorite wing sauce if preferred.

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