These Korean Bulgogi Chicken Wings are sticky, savory, sweet, and full of garlic and ginger. The edges get crisp, while the bulgogi-style sauce turns glossy and rich. They are easy enough for a weeknight but feel special enough for game day or a party.
Makes: 4 servings
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 22–26 minutes
Total time: About 1 hour 10 minutes
Why I Love This Recipe
I love wings that have plenty of sauce but still have crisp edges. That is what I was going for here. Bulgogi is known for its sweet and savory flavor, so those same flavors work very well on chicken wings.
The Asian pear is one of my favorite parts. It adds gentle sweetness and helps give the sauce that classic bulgogi flavor. Garlic, ginger, sesame oil, and soy sauce do the rest.
A few reasons this recipe is worth making:
- The wings get crisp without deep-frying.
- The sauce is sweet, salty, garlicky, and savory.
- Asian pear adds natural sweetness and classic bulgogi flavor.
- Part of the sauce is kept clean and cooked separately, so you get a thick, safe glaze.
- You can marinate the wings ahead of time.
- A little gochujang can easily turn them into spicy bulgogi wings.
What You’ll Need
- 2 pounds chicken wings, split into flats and drumettes
- 1/4 cup low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1/4 cup finely grated Asian pear
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- Avocado oil spray, for the air fryer basket
Recipe and Instructions
Step 1: Make the Bulgogi Sauce
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons packed brown sugar, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1/4 cup finely grated Asian pear, 4 minced garlic cloves, 1 tablespoon finely grated fresh ginger, 1 tablespoon rice vinegar, and 1/2 teaspoon black pepper. Keep whisking until most of the brown sugar dissolves.
Step 2: Marinate the Wings
Measure 1/3 cup of the bulgogi sauce from Step 1 and set it aside in a clean covered bowl. Do not let this reserved sauce touch raw chicken.
Put 2 pounds chicken wings in a large bowl. Pour the remaining bulgogi sauce over them. Toss well so every wing is coated. Cover and refrigerate for 30 minutes.
Step 3: Air Fry the Chicken Wings
Preheat the air fryer to 380°F (193°C). Lightly coat the basket with avocado oil spray.
Remove the 2 pounds marinated chicken wings from the marinade and let the extra marinade drip off. Discard the marinade that touched the raw chicken.
Place the wings in a single layer in the air fryer basket. Work in batches if needed. Air fry for 12 minutes, turn each wing, then cook another 10–14 minutes, until browned, crisp, and at least 165°F (74°C) inside. Larger wings may need a few extra minutes.
Step 4: Make the Sticky Glaze
While the wings finish cooking, pour the reserved 1/3 cup bulgogi sauce into a small saucepan.
Mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl until smooth. Bring the reserved sauce to a gentle simmer on the stove. Whisk in the cornstarch mixture and cook for 1–2 minutes, stirring, until shiny and slightly thick.
Step 5: Glaze and Serve
Put the cooked 2 pounds chicken wings in a clean large bowl. Pour the hot thickened bulgogi glaze over the wings and toss until evenly coated.
Transfer the wings to a round white ceramic plate. Sprinkle with 2 thinly sliced green onions and 2 teaspoons toasted sesame seeds. Serve while hot and sticky.
Why This Recipe Works (Quick Science)
The recipe uses a few simple tricks to get better wings.
- Asian pear: Pear contains enzymes that can help tenderize meat. A short 30-minute marinade gives flavor without making the outside too soft.
- Sugar and honey: Brown sugar and honey help the outside brown and caramelize. Because they can burn, the air fryer stays at 380°F instead of using very high heat.
- Air circulation: Hot moving air dries the outside of the wings and helps the skin crisp.
- Separate glaze: Reserving clean sauce before adding the raw chicken gives you a safe sauce for glazing later.
- Cornstarch: Cornstarch thickens the reserved sauce so it sticks to the wings instead of running off.
Pro Tips
- Don’t crowd the air fryer basket. Air needs room to move around the wings.
- Keep the reserved 1/3 cup sauce completely separate from the raw chicken.
- Use an instant-read thermometer. Chicken should reach at least 165°F in the thickest part without touching the bone.
- Watch the wings near the end. Honey and brown sugar can go from caramelized to burned quickly.
- For a milder flavor, use low-sodium soy sauce as written. The glaze becomes more concentrated as it cooks.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Microplane or fine grater
- Whisk
- Tongs
- Small saucepan
- Black air fryer
- Silicone brush, optional
- Instant-read meat thermometer
- Round serving plate
Substitutions and Variations
- No Asian pear: Use the same amount of finely grated sweet apple.
- Spicy wings: Add 1–2 tablespoons gochujang to the bulgogi sauce.
- More heat: Add 1 teaspoon gochugaru or a little crushed red pepper.
- Sweeter wings: Add another tablespoon of honey to the finishing glaze.
- Chicken drumsticks: The same sauce works well, but drumsticks need a longer cooking time.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
Common Mistakes
- Crowding the basket: This traps steam and makes the wings softer.
- Using the raw-chicken marinade as finishing sauce: Always reserve the 1/3 cup before raw chicken goes into the marinade.
- Marinating too long: The pear tenderizes the chicken, so a short marinade is enough.
- Skipping the thermometer: Wing sizes vary. Temperature is a better test than time alone.
- Adding the glaze too early: The sugary glaze can burn. Cook the wings first, then toss them with the thick glaze.
Make-Ahead Tips
Make the bulgogi sauce up to 2 days ahead and keep it covered in the refrigerator.
You can also marinate the wings for 30 minutes, drain them, and refrigerate them in a covered container until you are ready to cook later that day.
Slice the green onions ahead of time and store them separately so they stay fresh.
What to Serve With
These sticky wings are great with simple sides that balance their rich flavor.
- Steamed white rice
- Korean cucumber salad
- Kimchi
- Steamed broccoli
- Pickled radish
- Shredded cabbage salad
- Edamame
- Lettuce leaves for wrapping the chicken
Macros Information
Approximate nutrition for 1 of 4 servings, assuming most of the glaze is eaten:
- Calories: 480
- Protein: 32 g
- Carbohydrates: 25 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 19 g
- Sodium: 1,050 mg
These are estimates. Wing size, brands, and how much marinade remains behind will change the final numbers.
Leftovers and Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in the air fryer at 350°F for about 4–6 minutes, or until hot all the way through. The air fryer brings back more of the crisp texture than a microwave.
You can freeze cooked wings for up to 2 months. Thaw them overnight in the refrigerator before reheating.
FAQ
Q: Are Korean bulgogi wings spicy?
A: Not this version. Bulgogi is more sweet and savory than spicy. Add gochujang or gochugaru if you want heat.
Q: Can I skip the Asian pear?
A: Yes. Finely grated sweet apple is the easiest replacement.
Q: Why do I need to reserve some sauce?
A: The reserved sauce never touches raw chicken. That means you can safely cook it into the sticky finishing glaze.
Q: Can I marinate the wings overnight?
A: I don’t recommend it when using grated Asian pear. Its enzymes can soften the surface of the chicken too much. About 30 minutes is plenty.
Q: How do I know when the wings are done?
A: The skin should be browned and crisp, and the thickest part of the chicken should reach at least 165°F (74°C).
Q: Can I make them extra crispy?
A: Yes. Give the wings plenty of space in the air fryer and cook them in batches rather than stacking them.
Q: Can I double the recipe?
A: Yes. Double every ingredient, but cook the wings in several batches so the air fryer is not crowded.
Final Thoughts
These Korean Bulgogi Chicken Wings hit that sweet spot between crispy, sticky, sweet, and savory. The fresh garlic, ginger, pear, sesame oil, and caramelized glaze give every bite plenty of flavor without making the recipe hard to make.
Serve them hot with rice, cucumber salad, or your favorite Korean-inspired sides. If you make them, leave a comment with how they turned out, any changes you tried, and any questions you have.