Deliciously crispy chicken wings, air-fried to perfection and tossed in a sweet and spicy Korean-inspired glaze. This dish offers a healthier, easier way to enjoy flavorful wings.
Crispy Korean Air Fryer Wings
Deliciously crispy chicken wings, air-fried to perfection and tossed in a sweet and spicy Korean-inspired glaze. This dish offers a healthier, easier way to enjoy flavorful wings.
Ingredients
- 2 pounds chicken wings tips removed and cut at joint
- 1/4 cup cornstarch
- 1/4 cup water (for batter)
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 clove garlic minced
- 1/2 tsp grated fresh ginger (optional)
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds for garnish
- 2 tbsp chopped green onions for garnish
Instructions
- Pat chicken wings thoroughly dry with paper towels. In a large bowl, toss the dried wings with vegetable oil, salt, and black pepper.
- In a small bowl, whisk together the cornstarch and water until a smooth slurry forms. Pour this slurry over the seasoned wings and toss until each wing is evenly coated.
- Preheat your air fryer to 380°F (195°C). Arrange the coated wings in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
- Air fry for 25-30 minutes, flipping the wings halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- While the wings are cooking, prepare the Korean-style sauce: In a medium bowl, combine gochujang, soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger (if using), and sesame oil. Whisk until well combined.
- Once the wings are cooked and crispy, transfer them to the bowl with the prepared sauce. Toss gently until all the wings are evenly coated in the sticky glaze.
- Serve immediately, garnished with toasted sesame seeds and chopped green onions.
Notes
For extra crispiness, ensure wings are very dry before coating. You can omit the water and just use cornstarch for a dry dredge. Adjust gochujang amount to your spice preference. Serve immediately for best texture. A sprinkle of chopped peanuts also makes a great topping.
