A crispy, fiery rendition of Korean Fried Chicken wings, made healthier and easier in the air fryer. Coated in a delectable gochujang-based sauce, these wings are perfect for an appetizer or a main dish.
Spicy Air Fryer Korean Fried Chicken
A crispy, fiery rendition of Korean Fried Chicken wings, made healthier and easier in the air fryer. Coated in a delectable gochujang-based sauce, these wings are perfect for an appetizer or a main dish.
Ingredients
- 1 kg chicken wings pat dry
- 1 tbsp vegetable oil for wings
- 0.5 tsp salt for wings
- 0.25 tsp black pepper for wings
- 3 tbsp gochujang
- 2 tbsp agave syrup or honey
- 3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sesame seed oil
- 2 tbsp water optional
- 1 tbsp sesame seeds for garnish
- 2 stalk green onions chopped
Instructions
- Preheat your air fryer to 200°C (400°F). Pat the chicken wings thoroughly dry with paper towels.
- In a large bowl, toss the dried chicken wings with vegetable oil, salt, and black pepper until evenly coated.
- Arrange the seasoned wings in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 25-30 minutes, flipping halfway through, until crispy and cooked through.
- While the wings are cooking, prepare the spicy gochujang sauce. In a small saucepan, combine gochujang, agave syrup, minced garlic, soy sauce, sesame seed oil, and water (if using, to achieve desired consistency). Heat over medium-low heat, stirring constantly, until the sauce simmers and thickens slightly, about 3-5 minutes.
- Once the chicken wings are done, transfer them to a large clean bowl. Pour the warm gochujang sauce over the wings and toss until every wing is thoroughly coated.
- Garnish with sesame seeds and chopped green onions if desired, and serve immediately.
Notes
For extra crispiness, ensure wings are very dry before seasoning. Adjust gochujang for desired spice level. Serve immediately, garnished with toasted sesame seeds and thinly sliced green onions. Great with pickled daikon radish.
