Make a brine by mixing salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water in a bowl. Add chicken wings, refrigerate for 2 hours.
In a separate bowl, combine cake flour, potato starch, salt, black pepper, and baking powder to make the dry batter. For a wet batter, mix a portion of the dry batter with cold water.
Coat chicken wings in the dry batter, then the wet batter, and back into the dry batter. Place on a baking tray.
Spray the coated wings with cooking spray and air fry at 180°C (355°F) for 10 minutes, flip, and cook for another 10 minutes.
Prepare two sauces: red sauce (curry and chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, corn syrup, water) and honey soy sauce (soy sauce, honey, oyster sauce, chicken bouillon powder, minced garlic, water).
Toss the fried chicken wings in the sauces or use a brush to coat them.
Serve the air-fried Korean fried chicken with the sauces and enjoy!
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