Step 1

Prep the wings. Remove all the wing tips, then slice through the wing joint to separate the drumette and wingette.

Step 2

Make the marinade by mixing all the ingredients together in a small bowl. Pop the bowl in the microwave and cook on high until the sugar has dissolved. Pour the marinade over the wings and allow to sit for 15 minutes (or ideally, overnight) to ensure the chicken fully absorbs the flavours.

Step 3

Combine the corn flour, baking powder salt, and pepper. Once marinated dust the wings in the corn flour mixture, tossing with tongs to ensure the wings are evenly coated.

Step 4

Place the wings into the basket of your air fryer, leaving some room between them for the air to circulate and crisp them. Close the basket, select air fry, and set the temp to 185C with the timer at 10 minutes. Once the time is up, turn the wings, and cook again at 200C for 10 more minutes, or until the wings are deeply golden and crisp.

Step 5

Preheat the oven to 200C. Place the wings into a wire rack placed over a baking tray, leaving some room between them for the air to circulate and crisp them. Place the wings into the oven and cook, turning halfway, for 30-35 minutes or until deeply golden and crisped.

Step 6

While the wings are cooking, make the Gochujang glaze. Combine the Gochujang, sesame, ginger, brown sugar, and water. Microwave the sauce until the sugar has dissolved. Set aside.

Step 7

Make the kimchi ranch. Combine the sour cream, buttermilk, kewpie, finely chopped spring onion, garlic powder, chopped parsley and kimchi and stir to combine.

Step 8

Once the wings are fully cooked, transfer them to a bowl, drizzle with the gochujang glaze, and toss to coat. Place onto a serving plate and serve immediately with your Kimchi Ranch.