You guys, these wings are next-level amazing! They’re crispy, sticky, sweet, and just the right amount of spicy – everything you want in a chicken wing.
And guess what? No deep frying! We’re letting the air fryer do all the work for that perfect crunch without the mess.
This is my go-to for game days, family movie nights, or when I just want a dinner that feels a little fun.
Trust me, once you try these, you’ll be hooked! Let’s make them!
What You’ll Need
For the Chicken Wings:
- 2 lbs chicken wings (split into flats and drumettes)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
For the Sauce:
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves (minced)
For Garnish:
- Sesame seeds
- Green onions (chopped)
Pro Tips
- Pat the wings dry! The drier they are, the crispier they’ll get in the air fryer. Use paper towels to blot them really well.
- Don’t overcrowd the air fryer. Cook in batches if needed so the wings crisp up evenly.
- Adjust the spice level. Add more honey for sweeter wings or extra gochujang for extra heat – make it your own!
- Flip halfway through cooking. This ensures all sides get golden and crispy.
- Make the sauce ahead. Letting it sit allows the flavors to meld beautifully.
Tools You’ll Need
- Air fryer
- Mixing bowl
- Measuring spoons
- Whisk
- Tongs
- Serving platter
Substitutions & Variations
- No gochujang? Use sriracha or another chili sauce, though it won’t have the same deep flavor.
- Substitute honey with brown sugar or maple syrup.
- Add a teaspoon of grated ginger for extra zing.
Make Ahead Tips
- Make the sauce up to 3 days in advance and store it in the fridge.
- Prep and season the wings earlier in the day, then air fry them fresh.
How to Make Crunchy Korean Air-Fried Chicken Wings
1. Prep the Wings
Pat the chicken wings dry with paper towels. In a mixing bowl, toss them with baking powder, salt, black pepper, and garlic powder until evenly coated.
2. Air Fry the Wings
Place the wings in a single layer in the air fryer basket. Cook at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
3. Make the Sauce
While the wings cook, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl.
4. Toss the Wings in Sauce
Transfer the crispy wings to a large bowl. Pour the sauce over them and toss until fully coated.
5. Garnish and Serve
Place the saucy wings on a platter and sprinkle with sesame seeds and chopped green onions. Serve hot and enjoy!
Leftovers and Storage
- Store leftover wings in an airtight container in the fridge for up to 3 days.
- Reheat in the air fryer at 375°F for 5-7 minutes to crisp them back up.
Conclusion
These crunchy Korean air-fried chicken wings are pure magic – crispy, saucy, and so full of flavor! Whether you’re hosting friends or just treating yourself, they’ll hit the spot every time.
Give this recipe a try, and don’t forget to leave a comment letting me know how it turned out or if you have any questions.
I can’t wait to hear what you think! 💕