Servings: 2

3lbs of full wings (about 10 wings - each piece includes winglet, mini-drumstick, and wing tip) 3lbs of full wings (about 10 wings - each piece includes winglet, mini-drumstick, and wing tip)
 
Wing Prep: subheading: Wing Prep:
Salt Salt
Pepper Pepper
Onion powder Onion powder
Garlic powder Garlic powder
 
Batter: subheading: Batter:
1 cup of Korean fry batter (dry powder mix) 1 cup of Korean fry batter (dry powder mix)
2 tsp baking powder 2 tsp baking powder
 
Sauce: subheading: Sauce:
1.5 TBS Gochujang 1.5 TBS Gochujang
1 TBS Soy sauce 1 TBS Soy sauce
2 TBS Mirin 2 TBS Mirin
2 TBS Apple cider vinegar 2 TBS Apple cider vinegar
3 TBS corn syrup 3 TBS corn syrup
2 TBS Sesame Oil 2 TBS Sesame Oil
2 TBS Brown sugar 2 TBS Brown sugar
1 tsp Minced garlic 1 tsp Minced garlic
1 tsp Grated ginger 1 tsp Grated ginger

Prep wings by rinsing and drying thoroughly
Flavor both sides of wings with S&P, onion powder, and garlic powder (to taste)
Add dry batter ingredients together and mix well
Dip each wing into dry batter, coat evenly, and shake off excess
Coat airfryer surfaces with light cooking spray. Place wings in, but do not overcrowd
Cook at 375° for 15 min, flip wings over, spray another coating of cooking oil on top surface of each piece and cook for another 15 min.
Check for crispiness and cook for another 10 minutes until done. Rotate top to bottom is using stacker. Spray cooking oil as needed to crisp.
Once done, allow to rest for a few minutes before tossing in sauce
Sauce: subheading: Sauce:
Add sauce ingredients into pan and heat on Med/Low until it thickens
Toss chicken in sauce until well coated

I included rice cakes as a side:  I included rice cakes as a side:
Defrost rice cakes in cold water for 15-30 min  Defrost rice cakes in cold water for 15 to 30 min
Heat in sauce until slightly soft  Heat in sauce until slightly soft
Add chicken and toss everything together  Add chicken and toss everything together