Korean Fried Chicken

Pat chicken wings dry with paper towels to remove excess moisture, which aids crisping.

In a shallow dish, combine all-purpose flour, cornstarch, and 1 tsp salt and black pepper. Mix thoroughly.

Coat chicken wings evenly in the flour mixture, shaking off excess. Arrange on a clean plate.

Preheat air fryer to 380°F for 5 minutes.

Lightly mist air-fryer basket with oil. Place coated chicken in basket in a single layer without crowding; work in batches if necessary.

Air-fry at 380°F for 18–20 minutes, shaking the basket halfway through, until chicken is golden and internal temperature reaches 165°F at the thickest point.

While chicken cooks, combine soy sauce, honey, minced ginger root, minced garlic, and rice vinegar in a small saucepan over medium heat.

Simmer glaze for 2–3 minutes, stirring occasionally, until slightly thickened. Do not boil.

Transfer cooked chicken to a large bowl and pour warm glaze over it; toss gently to coat evenly.

Arrange glazed chicken on a serving platter. Sprinkle with sesame seeds and sliced green onion.

Serve hot with cucumber slices or pickled vegetables on the side.