Garlicky Korean Style Wings

Season chicken wings with some salt and pepper.

In a resealable bag, combine wings and tapioca flour and shake until wings are coated. Shake off excess flour from individual wings and place in the air fryer basket. Air fry 400ºF (200ºC) for about 20 minutes until skin is crispy, flipping about 3-4 times in between. Make sure wings are fully cooked through by using a meat thermometer (internal temperature should reach 165ºF or 74ºC).

In the meantime, mix soy sauce, Mirin, apple cider vinegar, honey, sesame oil, brown sugar and minced garlic in a sauce pan. Bring to boil then turn the heat to medium. Stir often until sauce thickens.

When wings are fully cooked and skin is crispy, toss wings in the sauce. Garnish with toasted sesame seeds to serve.