These Korean Gochujang Honey Wings offer a fantastic balance of sweet, spicy, and savory flavors, coated in a sticky, irresistible glaze. Perfect for appetizers or a main dish, they are simple to make and packed with authentic Korean taste.
Korean Honey Gochujang Wings
These Korean Gochujang Honey Wings offer a fantastic balance of sweet, spicy, and savory flavors, coated in a sticky, irresistible glaze. Perfect for appetizers or a main dish, they are simple to make and packed with authentic Korean taste.
Ingredients
- 2 lbs chicken wings drumettes and flats separated
- 1 tbsp cornstarch optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup gochujang Korean chili paste
- 1/4 cup honey
- 2 tbsp brown sugar packed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1/2 inch ginger grated
- 1 tbsp sesame seeds toasted
- 2 tbsp green onions sliced
Instructions
- Pat chicken wings dry with paper towels. Season with salt and black pepper. For extra crispiness, toss with cornstarch.
- In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium-low heat, stirring until the sugar dissolves and the sauce thickens slightly, about 2-3 minutes. Remove from heat.
- Preheat your air fryer to 375°F (190°C). Arrange the seasoned wings in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 20-25 minutes, flipping them halfway through, until they are golden brown, crispy, and cooked through.
- Transfer the hot, crispy wings to a large mixing bowl. Pour the prepared gochujang honey glaze over the wings and toss until every wing is evenly coated with the sticky sauce.
- Garnish immediately with toasted sesame seeds and sliced green onions. Serve hot and enjoy your delicious Korean Honey Gochujang Wings!
Notes
For extra crispy wings, toss them with 1 tablespoon of cornstarch before air frying. If you don't have an air fryer, you can bake them at 400°F (200°C) for 40-50 minutes, flipping halfway, or deep fry until golden and cooked through. Adjust gochujang for desired spice level. Garnish with toasted sesame seeds and sliced green onions for best presentation and flavor.
