There’s something magical about the way crispy chicken wings come together — that satisfying crunch on the outside and juicy tenderness inside. For me, nothing beats whipping them up in my air fryer, especially when I’m craving something bold, spicy, and a little bit sweet. That’s exactly where these Korean Gochujang Wings come in. They’re ready in just 30 minutes, and every bite packs a punch of flavor that’ll have you reaching for just one more (and then another).
I love this recipe because it’s quick enough for a weeknight dinner but still feels like something you’d order at your favorite Korean restaurant. The air fryer works its magic to get that perfect crisp without the mess of deep frying, and the gochujang glaze gives them that irresistible spicy-sweet kick. Whether I’m serving them as a game-day snack or just treating myself, these wings never disappoint.
What You Need To Make This Recipe
Chicken wings: Fresh or thawed wings work best here. I like to split mine into drumettes and flats for even cooking and a better coating of the glaze. The smaller size also means more surface area for that crispy texture we’re after.
Gochujang: This Korean red chili paste is the heart of the flavor. It’s savory, spicy, and slightly sweet with a deep umami profile. You can find it in most Asian grocery stores or online, and it keeps well in the fridge.
Soy sauce: Adds a salty, savory base to balance the heat from the gochujang. I prefer low-sodium soy sauce so the flavor stays bold without overpowering the wings.
Honey: A touch of natural sweetness that helps caramelize the glaze and create that sticky, finger-licking coating. It also mellows out the spice for a perfectly balanced bite.
Garlic: Freshly minced garlic brings a punchy, aromatic flavor that deepens the glaze. I always go for fresh over pre-minced because it’s more fragrant and blends better into the sauce.
Rice vinegar: A splash of this tangy vinegar cuts through the richness of the wings and brightens up the overall flavor.
Sesame oil: Just a drizzle adds a warm, nutty aroma that pairs beautifully with Korean flavors. It’s rich, so a little goes a long way.
Cornstarch: The secret to getting ultra-crispy wings in the air fryer. It lightly coats the chicken so it crisps up without drying out.
Green onions & sesame seeds: These are my go-to garnishes. Green onions add a fresh bite, while sesame seeds give a lovely crunch and visual pop.
Ingredients List
- 2 lbs chicken wings, split into flats and drumettes
- 2 tablespoons cornstarch
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
How to Make Crispy 30-Minute Air Fryer Korean Gochujang Wings
Step 1: Prep the wings
Pat the chicken wings dry with paper towels to remove excess moisture. This step is key for crispiness. Toss them in a bowl with cornstarch until evenly coated.
Step 2: Air fry the wings
Preheat your air fryer to 400°F (200°C) for a few minutes. Arrange the wings in a single layer in the basket, making sure they’re not overcrowded. Cook for 12 minutes, flip them over, and cook for another 10–12 minutes until golden and crispy.
Step 3: Make the gochujang glaze
While the wings are cooking, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, sesame oil, and water in a small saucepan. Heat over medium heat, stirring often, until the sauce is smooth and slightly thickened (about 3–4 minutes).
Step 4: Toss and serve
Once the wings are done, place them in a large bowl. Pour the glaze over the top and toss until every wing is evenly coated. Garnish with sliced green onions and sesame seeds before serving.
Tips for Making This Recipe
- Pat wings completely dry before coating with cornstarch for maximum crisp.
- Don’t overcrowd the air fryer basket — cook in batches if necessary to ensure even crisping.
- Adjust the spice level by adding more or less gochujang depending on your heat preference.
- Make ahead: You can cook the wings first and then glaze them right before serving to keep them crisp.
- Double the sauce if you like extra glaze for dipping.
FAQs
Can I make these without an air fryer?
Yes! You can bake them at 425°F (220°C) for 40–45 minutes, flipping halfway through, until crispy.
What can I use instead of gochujang?
You can substitute with sriracha mixed with a little miso paste and honey, but the flavor will be slightly different.
How spicy are these wings?
They’re moderately spicy. You can reduce the heat by using less gochujang or adding more honey.
Can I store leftovers?
Absolutely. Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 4–5 minutes to bring back the crispiness.