Jazz Apple Korean Game Day Wings
- 1 ½ pounds chicken wings, separated, wing tips removed
- 1 tablespoon baking powder
- kosher salt, to season
- pepper, to season
- 4 Jazz apples
- 1 cup water
- 2 tablespoons honey
- 1/3 cup soy sauce
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon chili paste
- 1/2 cup roasted peanuts, chopped, to garnish
- scallions, sliced, to garnish
- Jazz Apples, sliced, to serve
Preheat an air fryer to 400° F. Pat the chicken wings dry and toss with baking powder, salt, and pepper until evenly coated. If using the oven, place wings on a rack on a baking sheet. Bake the wings for about an hour, flipping throughout cooking. If using the air fryer, place wings into the air fryer and cook for 20 minutes, flipping the wings halfway through.
Meanwhile, roughly cut Jazz apples, removing cores, and add to the carafe of a blender along with 1 cup of water. Blend until smooth.
Straining over a saucepan, pour the apple puree through a fine mesh strainer and place over medium heat. Set aside the strained apple pulp to be used later.
Add the honey to the apple juice and cook until mixture begins to reduce, around 10 minutes. Stir in the soy sauce, garlic, and ginger and cook for an additional 10 minutes. Whisk in the chili paste and remove from heat.
When the wings are cooked through and crispy, remove to a large bowl. Toss the wings with half of the glaze. Top with chopped peanuts and sliced scallions.
Fold ¼ cup of the reserved apple pulp into the remaining glaze to make a dipping sauce.
Serve the wings with sliced Jazz apples and dipping sauce.