Air Fryer Korean Chicken Wings
These Korean chicken wings are super easy to fix and cook in the air fryer.
These air fryer Korean chicken wings deliver everything you want from a great wing: crisp skin, juicy meat, and a bold, sticky sauce that hits sweet, savory, and spicy notes all at once. Using the air fryer keeps the wings lighter than traditional fried versions, but you still get that crave-worthy crunch thanks to high heat and properly dried skin.
The sauce is classic Korean-inspired comfort—gochujang for depth and heat, a touch of honey and brown sugar for balance, soy sauce for umami, and sesame oil and garlic to round it out. You can toss the wings directly in the sauce for a glossy finish or serve it on the side to keep the wings ultra-crispy.
These wings work just as well for game day as they do for an easy dinner. They’re fast, flavorful, and endlessly adaptable depending on how spicy or saucy you like them.
What You’ll Like About This Recipe
Crispy without deep frying. Cooking the wings in the air fryer gives you crisp, browned skin without dealing with hot oil or splatter. The result is lighter but still satisfying.
Bold Korean-inspired sauce. Gochujang adds deep chile flavor rather than just heat, while honey and brown sugar balance the spice with gentle sweetness.
Quick and weeknight-friendly. From start to finish, these wings come together quickly, making them ideal for last-minute entertaining or casual dinners.
Flexible heat level. You can easily adjust the spice by increasing or reducing the gochujang or adding gochugaru flakes at the end.
Great for serving multiple ways. Toss the wings in sauce for sticky, glossy flavor or serve the sauce on the side for maximum crunch.
Ingredient Notes
- Chicken wings – Whole wings or party wings both work, but they should be fully thawed and as dry as possible before cooking. Moisture is the enemy of crisp skin, so pat them thoroughly with paper towels. If time allows, letting them air-dry in the refrigerator for a few hours makes a noticeable difference in texture.
- Vegetable oil – A small amount of neutral oil helps conduct heat and encourages browning in the air fryer. This isn’t about frying; it’s about lightly coating the skin so it crisps instead of drying out.
- Salt and black pepper – Simple seasoning is all you need on the wings themselves. The sauce carries most of the flavor, so heavy seasoning here would compete rather than complement.
- Gochujang – This Korean fermented chile paste brings heat, sweetness, and deep umami. Brands vary in spice level, so taste yours first and adjust the amount if needed.
- Ketchup – Adds tang and body to the sauce and helps it cling to the wings. It also rounds out the heat of the gochujang with subtle acidity.
- Honey and brown sugar – These provide layered sweetness and help the sauce develop a glossy, slightly sticky finish when warmed.
- Soy sauce – Adds saltiness and savory depth. Low-sodium soy sauce is a good choice if you prefer more control over salt levels.
- Sesame oil – Used sparingly for aroma and nutty flavor. Too much can overpower the sauce, so measure carefully.
- Garlic – Fresh garlic gives the sauce punch and warmth. Pressed or finely minced garlic blends best for a smooth sauce.
- Gochugaru flakes – Optional, but excellent for adding clean heat and visual appeal without overwhelming spice.
- Fresh cilantro – Adds brightness and contrast to the rich, spicy sauce. Green onions work well as an alternative.
How to Make Them
- Lightly oil the air fryer basket to prevent sticking and help the wings release cleanly once crisped.
- Pat the chicken wings very dry, then toss them with oil, salt, and pepper until evenly coated. Dry, evenly coated skin is key to good browning.
- Arrange the wings in a single layer with space between them so hot air can circulate freely. Cook in batches if needed to avoid steaming.
- Air fry the wings, turning them halfway through, until the skin is deeply golden and crisp and the meat is tender. Cooking them past the minimum safe temperature helps render fat and improves texture.
- While the wings cook, combine the sauce ingredients in a small saucepan and heat gently, stirring until smooth. Simmer briefly so the flavors meld and the sauce thickens slightly.
- Remove the wings from the air fryer and transfer them to a bowl while they’re still hot, which helps the sauce cling if tossing.
- Toss the wings with the warm sauce for a glossy finish, or serve the sauce on the side to preserve maximum crispness.
- Finish with optional garnishes just before serving to add heat, freshness, and color.
Pro Tips
- Air fryer model matters. Basket-style air fryers tend to crisp wings faster because of stronger airflow, while oven-style or toaster-oven air fryers may need a few extra minutes and a mid-cook rotation. If your wings look pale near the end, extend the cook time slightly rather than increasing heat.
- Cook in batches for best results. Overcrowding traps steam and prevents crisping. If your basket is small, cook the wings in two batches and return all of them to the air fryer for a final short blast of heat before saucing.
- Use a two-stage crisping strategy. For extra-crispy wings, cook them fully, let them rest for a few minutes, then return them to the air fryer for a brief final crisp. This helps render more fat from the skin.
- Saucy vs. crispy is a choice. Tossing wings in sauce gives you glossy, sticky flavor but softens the skin. For maximum crunch, serve the sauce on the side or brush it on lightly just before serving.
- Watch color just as closely as time. Wings are ready when the skin is deep golden and slightly blistered. Pale wings won’t be as crisp, even if they’re technically cooked.
Recipe Variations
- Extra-spicy wings. Add more gochujang or a generous pinch of gochugaru flakes to boost heat and intensity.
- Sweet-heat wings. Increase the honey slightly for a more pronounced sweet-and-spicy balance.
- Soy-free option. Use coconut aminos instead of soy sauce for a similar savory profile.
- Sticky glazed wings. Simmer the sauce a little longer so it thickens more before tossing with the wings.
- Boneless version. Use air-fried chicken tenders or chunks for a less messy, fork-friendly option.
Serving Suggestions
- Serve as an appetizer with the sauce on the side for dipping.
- Pair with steamed rice or fried rice to turn the wings into a casual meal.
- Add a simple cucumber salad or slaw to balance the richness and heat.
- Choose sesame seeds or sliced green onions as an alternative garnish for extra texture.
How to Store
Refrigerate. Store leftover wings in an airtight container in the refrigerator for up to 3 days. Keep sauce separate if possible to preserve crispness.
Freeze. Freeze cooked, unsauced wings in a freezer-safe container or bag for up to 2 months. Thaw overnight before reheating.
Reheat. Reheat wings in the air fryer until hot and re-crisped. Avoid the microwave if possible, as it softens the skin.
How to Cut Whole Chicken Wings
Use a sharp knife or kitchen shears to cut through the joint between the drumette and the flat. To remove the wing tip, cut through the joint between the wing tip and the flat. You can save the tips for broth or discard them.
Why the Air Fryer?
The air fryer cooks the wings quickly—18 to 22 minutes—and uses less energy. It’s also a great choice if the oven is used for other dishes. Plus, it’s easy to clean.
Frequently Asked Questions
Air Fryer Korean Chicken Wings Recipe
Ingredients
- 1 tablespoon vegetable oil, plus more for the basket
- 2 pounds chicken wings
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
For the Sauce
- 1 tablespoon gochujang paste
- 3 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 large cloves garlic, pressed or minced
For the Optional Garnishes
- Gochugaru flakes
- Fresh chopped cilantro
Instructions
- Brush the air fryer basket with vegetable oil.
- Pat the chicken wings dry with paper towels, then toss with salt, pepper, and 1 tablespoon of vegetable oil.
- Arrange the wings in the air fryer basket and cook at 400°F for 10 minutes. Turn them over and cook for 8 to 12 minutes longer, depending on size. They should register at least 165°F on an instant-read thermometer inserted in a thick drumette (not touching bone). Even though the wings are safe at 165°F, they will be crispier and juicier when cooked to 185°F to 205°F.
- About 8 minutes before the wings are done, combine the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and simmer for 2 minutes.
- When the wings are done, use tongs to transfer them to a bowl. Add the heated sauce and gently toss to coat. Or as a less messy alternative, serve the crispy wings with the sauce on the side for dipping.
- Transfer the wings to a serving dish and garnish with gochugaru flakes and chopped cilantro, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
