Sweet, spicy, salty, and sticky—these easy air fryer Korean chicken wings have it all! The chicken wings are air-fried to crispy perfection, then they’re tossed with a spicy Korean sauce. Gochujang paste, which can be found in most supermarkets and Asian food markets, gives them a spicy Korean BBQ flavor. If you prefer, you can serve the crispy wings with the sauce on the side for dipping.
What Ingredients are in the Korean Chicken Wings?
Chicken wings: I used a combination of drumettes and flats, labeled “wingettes.” Use all drumettes or all flats if you like.
Gochujang: This is a fermented Korean paste from the Asian food section. I also like to finish the recipe with a sprinkle of gochugaru, Korean chile flakes.
Soy Sauce: Use light soy sauce or a gluten-free option, such as Tamari or coconut aminos.
How to Make Air Fryer Korean Chicken Wings
Prepare the air fryer and wings
Brush the air fryer basket with oil, pat the wings with paper towels to dry, and season with salt and pepper. Arrange the chicken wings in the basket.
Air fry the wings
Air fry at 400°F for about 18 to 22 minutes, flipping them over halfway through.
Prepare the sauce
About 8 minutes before the wings are done, combine the sauce ingredients in a saucepan over medium heat and bring to a simmer. Lower the heat and simmer for 2 minutes.
Finish the wings
You can either toss the wings in a bowl with the sauce, or to keep the wings crispy, serve them with the sauce on the side for dipping.
Serve
Transfer the chicken wings to a serving bowl and garnish with gochugaru flakes and chopped cilantro, if desired.
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.
Can I Double the Recipe?
You should expect about 10 to 12 wingettes in a 2-pound package, enough for a snack for 4 people or a main dish for 3 people. It’s easy to scale the recipe up for more people, but you might have to cook in batches. If you plan to scale it up, place the first batch (unsauced) on a rack on a baking sheet and keep them warm in a preheated 170°F or 200°F oven while you make subsequent batches. When you’re ready to serve the wings, toss them with the sauce and transfer them to a serving dish.
You might find it more convenient to use the oven for a large amount. If so, arrange the wings on a cooling rack set in a foil-lined half-sheet pan. Arrange the seasoned wings in a single layer on the rack and bake in a preheated 400 F oven for 40 to 45 minutes, until golden brown.
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.
Sides To Serve With Chicken Wings
If you’re serving the wings as a main dish, there are many side dish possibilities. Here are a few ideas:
- Macaroni and cheese.
- Roasted potatoes or fries.
- Hot cooked rice.
- Tossed salad.
- Coleslaw.
- Potato salad.
- Cornbread or biscuits.
- Pasta salad.
- Korean corn cheese.
- Creamed peas.
Make Ahead
You can cook the wings in advance, but don’t sauce them until just before serving. Reheat them in a 350°F oven or air fryer for about 10 minutes, or until heated through, then toss them with the warm sauce.
How to Store Leftover Chicken Wings
- Refrigerate chicken wings in an airtight container within 2 hours (within 1 hour if the ambient temperature is 90°F or more) and enjoy them within 4 days.
- To reheat, arrange the chicken wings in a foil-lined baking pan and cook them in a preheated 350°F oven for about 15 to 20 minutes. The minimum safe temperature for cooked leftovers is 165°F.
Recipe Variations
- Garnish the chicken wings with a few tablespoons of chopped green onions.
- Instead of gochujang, use an Asian chili sauce, such as Sriracha or sambal chili paste, for spiciness.
Air Fryer Korean Chicken Wings Recipe
A spicy Korean-style sauce makes these air fryer chicken wings irresistible.
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 3 to 4 servings 1x
- Category: Chicken, Appetizers
- Cuisine: Korean
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.
