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A close-up shot of a bowl filled with glistening Korean chicken wings, garnished with sesame seeds and green onions.
Linda

Spicy Gochujang Air Fryer Korean Chicken Wings

Crispy, sticky, and irresistibly flavorful, these air-fried Korean chicken wings are tossed in a vibrant gochujang-based sauce for a perfect balance of sweet, savory, and spicy. An easy weeknight meal or impressive appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Wings
  • 2 lbs chicken wings drumettes and flats separated, patted very dry
  • 1 tbsp baking powder aluminum-free is preferred
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil e.g., canola, vegetable, or avocado oil
For the Gochujang Sauce
  • 1/4 cup gochujang Korean chili paste
  • 2 tbsp soy sauce low sodium
  • 2 tbsp honey or maple syrup for a vegan option
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar packed
  • 1 tsp sesame oil toasted
  • 2 cloves garlic minced
  • 1/2 inch fresh ginger grated
  • 1/4 cup water
For Garnish (Optional)
  • 1 tbsp toasted sesame seeds
  • 2 tbsp green onions chopped

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Whisk
  • Small saucepan
  • Tongs

Method
 

Prepare the Chicken Wings
  1. Thoroughly pat the chicken wings dry with paper towels. This is a critical step for achieving maximum crispiness in the air fryer.
  2. In a large mixing bowl, combine the dried wings with baking powder, salt, and black pepper. Toss until each wing is evenly coated.
  3. Add the neutral oil to the bowl and toss again to lightly coat the seasoned wings. This helps with crisping and prevents sticking.
Air Fry the Wings
  1. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  2. Arrange the seasoned wings in a single layer in the air fryer basket, ensuring not to overcrowd. Cook in batches if necessary to allow for proper air circulation.
  3. Air fry for 20-25 minutes, flipping the wings halfway through, until they are golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Cooking time may vary depending on your air fryer model.
Make the Gochujang Sauce
  1. While the wings are cooking, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and water in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, whisking constantly until the sugar dissolves.
  3. Reduce the heat to low and continue to cook for 3-5 minutes, or until the sauce slightly thickens and becomes glossy. Remove from heat.
Combine and Serve
  1. Once all batches of wings are cooked, transfer them to a large clean mixing bowl.
  2. Pour the warm gochujang sauce over the crispy wings.
  3. Toss gently with tongs until all wings are thoroughly coated in the sauce.
  4. Transfer the sauced wings to a serving platter. Garnish with toasted sesame seeds and chopped green onions, if desired. Serve immediately and enjoy your delicious korean chicken wings!

Notes

For even crispier wings, after air frying, you can toss them in the sauce and then return them to the air fryer for another 2-3 minutes at 380°F (190°C) to caramelize the sauce. Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.