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Air Fryer Korean Chicken Wings

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Crispy, spicy wings with a Korean twist can become your go-to appetizer for any gathering. These wings boast a crunchy exterior that holds a sticky, sweet, and umami-packed glaze, creating a mouthwatering contrast to the tender meat inside. The combination of a robust Korean chili paste and aromatic garlic plays up the flavor without overwhelming the natural juiciness of the chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings drumettes or flats, dried thoroughly to ensure crisp skin
  • 2 tablespoons baking powder or cornstarch for coating wings to crisp skin
  • 3 tablespoons gochujang Korean chili paste for sweet and spicy depth
  • 2 tablespoons soy sauce adds saltiness and umami
  • 2 tablespoons brown sugar or honey sweetens the sauce and helps it become sticky
  • 1 teaspoon garlic minced or garlic powder
  • 1 teaspoon sesame oil adds toasty aroma and enhances sauce flavor
  • 1 scallions thinly sliced, for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Equipment

  • Air fryer To cook the chicken wings with less oil and mess while achieving crispiness

Method
 

  1. Pat the chicken wings completely dry with paper towels. Lightly dust each wing with a mix of baking powder and cornstarch for crispiness.
  2. Preheat the air fryer to 375–400°F (190–200°C). Arrange wings in a single layer with space between. Cook for 20-24 minutes, flipping after 10-12 minutes, until skin is crispy and internal temp reaches 165°F.
  3. Simmer gochujang, soy sauce, brown sugar or honey, minced garlic, and a splash of sesame oil on low heat. Stir until thick and glossy, about 3-5 minutes.
  4. Let wings rest for 3-5 minutes after cooking, then coat evenly with the sauce. For extra crispness, air fry sauced wings 2 minutes at 400°F while watching closely.
  5. Sprinkle with toasted sesame seeds and thinly sliced scallions for fresh texture and flavor contrast. Serve warm.

Notes

Cool wings completely before storing to avoid soggy skin. Reheat in preheated oven or air fryer with foil to lock in moisture and re-crisp skin. Freeze in airtight containers up to 2 months without loss of flavor or texture.

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