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Air-Fried Korean Chicken Wings

Crispy and tender Air-Fried Korean Chicken Wings, coated in a spicy sweet sauce made with hot honey and gochujang, perfect for gatherings and weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/4 cup hot honey
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped green onions (green part only)
For the wings
  • 2 pounds chicken wings
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 cup cornstarch
  • 2 tablespoons chopped green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

Preparation
  1. In a saucepan, combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper. Bring the sauce to a boil over medium heat. Then reduce the heat and simmer for 5 minutes. Add green onions and stir well.
  2. In a large bowl, place the chicken wings. Toss them with salt, garlic powder, onion powder, and black pepper until well coated.
  3. Add cornstarch to the wings and toss again until they are fully coated.
Cooking
  1. Preheat your air fryer to 400 degrees F (200 degrees C).
  2. Shake each wing to remove excess cornstarch and place them in the air fryer basket. Make sure the wings are not touching; you may need to cook them in batches.
  3. Fry the wings in the preheated air fryer for 10 minutes. After that, shake the basket and fry for another 10 minutes.
  4. Flip the wings over and fry for an additional 7 to 8 minutes, or until the chicken is cooked through and the juices run clear.
  5. Toss the cooked wings in the prepared sauce and garnish with chopped green onions and sesame seeds. Serve with the remaining sauce on the side.

Notes

For extra crispiness, let the wings dry in the fridge for about an hour before coating them. Adjust the level of gochujang based on your spice preference. You can add less for milder wings or more for extra heat. Experiment with different garnishes like chopped cilantro or lime wedges for a fresh twist.