I still remember the first time I made Korean-style chicken wings at home. The sizzle of the air fryer, the smell of garlic and soy sauce caramelizing in the glaze—it was like my kitchen transformed into a tiny Seoul street food stall. I had been craving that perfect combination of sweet, savory, and spicy, but I wanted something that didn’t require deep-frying or a mountain of dishes. That’s when I realized the air fryer could be my new best friend.
These wings aren’t just about flavor; they’re about experience. Each bite hits you with a crisp crunch, then gives way to tender, juicy meat coated in a sticky gochujang glaze that clings to your fingers (and makes you happily lick them clean). It’s comfort food with a little attitude, and once you make them, you’ll wonder why you ever settled for takeout.
What You Need To Make This Recipe
Chicken Wings: The star of the show. Go for fresh, meaty wings with skin on—they crisp up beautifully in the air fryer. I like using a mix of drumettes and flats for variety in texture.
Gochujang (Korean Chili Paste): This fermented chili paste brings heat, depth, and a touch of sweetness. It’s the backbone of the sauce and gives the wings that unmistakable Korean flavor.
Soy Sauce: Adds salty, umami goodness that balances the sweetness and heat in the glaze. Choose low-sodium soy sauce if you want more control over the saltiness.
Honey: Not only does honey bring sweetness, but it also helps the glaze become glossy and sticky, making it cling perfectly to each wing.
Garlic: Fresh minced garlic is a must for that bold, aromatic punch. It infuses the sauce with irresistible flavor.
Rice Vinegar: A splash of acidity brightens the glaze, balancing the richness of the wings.
Sesame Oil: Just a drizzle adds nutty warmth and that toasty finish you find in authentic Korean cooking.
Sesame Seeds: For garnish and crunch. Lightly toasted sesame seeds bring a subtle nuttiness and make the dish look irresistible.
Green Onions: A fresh, crisp garnish that adds both color and a mild onion flavor to balance the glaze.
Ingredients List
- 2 lbs chicken wings (split into drumettes and flats)
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (toasted)
- 2 green onions, thinly sliced
How to Make Korean Chicken Wings Air Fryer
Step 1: Prep the Wings
Pat the chicken wings dry with paper towels to remove excess moisture—this is the secret to achieving that crispy air fryer finish.
Step 2: Air Fry the Wings
Preheat the air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, making sure they’re not overcrowded. Cook for 10 minutes, flip, and cook for another 10–12 minutes until golden and crispy.
Step 3: Make the Glaze
While the wings cook, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil in a small saucepan. Simmer over low heat for 2–3 minutes, stirring occasionally until slightly thickened.
Step 4: Toss and Coat
Transfer the crispy wings into a large bowl, pour the hot glaze over them, and toss until every piece is coated in that glossy, spicy-sweet sauce.
Step 5: Garnish and Serve
Sprinkle with toasted sesame seeds and sliced green onions for the perfect finishing touch. Serve immediately while they’re hot and crisp.
Tips for Making This Recipe
- Dry the wings thoroughly before cooking—moisture is the enemy of crispiness.
- Don’t overcrowd the air fryer; cook in batches if necessary for even crisping.
- Adjust the heat level by adding more or less gochujang depending on your spice tolerance.
- Warm the glaze gently so the garlic doesn’t burn; burnt garlic can turn bitter.
- Serve right away to enjoy the crispy texture before the glaze softens the wings.
FAQs
Can I use frozen chicken wings?
Yes, but thaw them completely and pat dry before cooking to ensure crispiness.
What can I use instead of gochujang?
Sriracha mixed with a bit of miso paste can mimic the flavor, though the taste won’t be exactly the same.
Can I bake these instead of air frying?
Absolutely! Bake at 425°F (220°C) for about 40–45 minutes, flipping halfway through.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best texture.
Can I make them ahead?
You can cook the wings ahead and store them without sauce. When ready to serve, reheat in the air fryer and toss in fresh glaze.