Name: Korean-Style Air Fryer Chicken Wings
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: Korean-Inspired
Ingredients: 2 lbs chicken wings, split into flats and drumettes; 1 tbsp vegetable oil; 1/4 cup gochujang (Korean red pepper paste); 2 tbsp soy sauce (or tamari for gluten-free); 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp toasted sesame seeds (optional, for garnish); 2 green onions, thinly sliced (optional, for garnish)

These Korean-style air fryer chicken wings are crispy, sticky, and bursting with sweet-spicy flavor. Coated in a savory gochujang glaze, they’re quick to make, healthier than fried wings, and perfect for game nights or gatherings. Enjoy bold, umami-packed wings with minimal cleanup in under 30 minutes!

Why You’ll Love This Recipe

Korean-style air fryer chicken wings are a game-changer for wing lovers seeking bold flavors without the mess of deep frying. The air fryer delivers perfectly crispy wings, while the sticky gochujang glaze offers a delightful balance of sweet, spicy, and savory notes. This recipe is quick, taking less than 30 minutes, making it ideal for weeknight dinners or last-minute party snacks. It’s also customizable—adjust the heat level or swap ingredients to suit your taste. With minimal oil and easy cleanup, these wings are a healthier indulgence that doesn’t skimp on taste, perfect for sharing with friends or enjoying solo!

Recipe Tips and Tricks

Pat Wings Dry: Remove excess moisture with paper towels for maximum crispiness.
Don’t Overcrowd: Arrange wings in a single layer in the air fryer basket to ensure even cooking.
Shake the Basket: Halfway through cooking, shake or flip the wings for uniform browning.
Check Temperature: Use a meat thermometer to confirm wings reach an internal temperature of 165°F.
Double the Glaze: Make extra sauce for dipping or drizzling over sides like rice or veggies.
Rest Before Tossing: Let wings sit for 1-2 minutes after air frying to retain juiciness before coating.
Garnish for Flavor: Toasted sesame seeds and green onions add texture and visual appeal.

Yield: 4 servings

Korean-Style Air Fryer Chicken Wings

Crispy Korean-style air fryer chicken wings with sticky gochujang glaze—sweet, spicy, and ready in under 30 minutes!

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 2 minutes

Total Time 30 minutes

Ingredients

2 lbs chicken wings, split into flats and drumettes
1 tbsp vegetable oil
1/4 cup gochujang (Korean red pepper paste)
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp toasted sesame seeds (optional, for garnish)
2 green onions, thinly sliced (optional, for garnish)

Instructions

Prep the Wings: Pat chicken wings dry with paper towels to remove moisture. This ensures they get extra crispy in the air fryer.
Season Wings: In a large bowl, toss wings with vegetable oil, a pinch of salt, and pepper to coat evenly.
Preheat Air Fryer: Set your air fryer to 400°F and let it preheat for 3-5 minutes for optimal cooking.
Arrange Wings: Place wings in a single layer in the air fryer basket, avoiding overcrowding for even cooking.
Cook Wings: Air fry for 18-20 minutes, shaking the basket or flipping wings halfway through for uniform crispiness.
Make the Glaze: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger over low heat.
Simmer Sauce: Stir the glaze for 2-3 minutes until smooth and slightly thickened, then remove from heat.
Toss Wings: Transfer cooked wings to a large bowl, pour the warm glaze over, and toss to coat evenly.
Garnish: Sprinkle with toasted sesame seeds and sliced green onions for a pop of flavor and crunch.
Serve Immediately: Plate your wings and serve with extra glaze on the side for dipping—enjoy the spicy, sticky goodness!

Notes

Adjust gochujang for desired spice level; start with less if sensitive to heat.
Ensure wings are fully thawed if frozen to avoid uneven cooking.
For extra crispy wings, air fry for an additional 2-3 minutes, checking to prevent overcooking.
Clean the air fryer basket promptly to avoid sticky glaze residue.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 934Total Fat 65gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 38gCholesterol 191mgSodium 2254mgCarbohydrates 47gFiber 2gSugar 19gProtein 41g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Wings: Use split wings (flats and drumettes) for even cooking; fresh or thawed work best.
Gochujang: This Korean red pepper paste is the star, providing spicy, umami depth; find it at Asian markets or online.
Soy Sauce: Adds savory saltiness; low-sodium options work to control salt levels.
Honey: Balances heat with sweetness; substitute with maple syrup for a different flavor profile.
Garlic and Ginger: Freshly minced enhances aroma and taste; powdered versions are less vibrant but convenient.
Rice Vinegar: Adds tanginess to the glaze; apple cider vinegar is a suitable alternative.
Sesame Oil: Imparts nutty richness; a little goes a long way, so measure carefully.
Sesame Seeds and Green Onions: Optional garnishes for crunch and freshness; toast sesame seeds for extra flavor.

Variations and Substitutions

For a milder flavor, reduce gochujang and increase honey or add a splash of soy sauce for balance. Swap honey for maple syrup or brown sugar for a deeper sweetness. If gochujang is unavailable, try sriracha with a pinch of miso for a similar umami kick. For gluten-free diets, use tamari instead of soy sauce. Add a teaspoon of gochugaru (Korean chili flakes) for extra heat or smokiness. For a vegan twist, substitute chicken with cauliflower florets, adjusting cooking time to 15-20 minutes. Experiment with garnishes like chopped cilantro or crushed peanuts for a unique twist.

Storage Options

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to restore crispiness. For longer storage, freeze cooked wings for up to 2 months in a freezer-safe bag. Thaw overnight in the fridge before reheating. Avoid microwaving to prevent sogginess. Store extra glaze separately in the fridge for up to a week; reheat gently before using.