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
Scale
- 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.
