Air‑Fried Korean Chicken Wings

Why You’ll Love Air‑Fried Korean Chicken WingsRecipe

• It’s much lighter than deep‑fried chicken wings — air frying gives you a crisp exterior without excessive oil.

• The sauce blends sweet, spicy, and savory notes for a flavor that’s bold and balanced.

• It’s relatively quick and easy to prepare: about 50 minutes from start to finish.

• Great for sharing with friends or serving as a main dish with sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the wings

• chicken wings (about 2 pounds)

• salt

• garlic powder

• onion powder

• black pepper

• cornstarch

For the sauce

• hot honey (or substitute with regular honey + a dash of hot sauce)

• gochujang (Korean hot pepper paste)

• brown sugar

• soy sauce

• lemon juice

• minced garlic

• minced fresh ginger

• salt

• black pepper

• finely chopped green onions (green part only)

For garnish

• chopped green onions

• sesame seeds

Directions

1. In a saucepan, combine the hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 5 minutes. Stir in the chopped green onions.

2. Preheat your air fryer to 400 °F (200 °C).

3. In a large bowl, toss the chicken wings with salt, garlic powder, onion powder, and black pepper until evenly coated.

4. Add the cornstarch to the wings and toss again, coating each wing thoroughly.

5. Arrange the wings in a single layer inside the air fryer basket. Make sure they are not touching — you may need to cook in batches for even cooking and crispiness.

6. Air fry for 10 minutes, then shake the basket to turn the wings. Cook another 10 minutes. Flip the wings and cook an additional 7–8 minutes, or until the chicken is cooked through and juices run clear.

7. Transfer the wings to a large bowl, pour the prepared sauce over them, and toss until they are evenly coated. Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

Serves about 4 people.
Prep time: ~10 minutes
Cook time: ~40 minutes
Total time: ~50 minutes

Variations

• Adjust the spice level: reduce the amount of gochujang or increase honey for a milder, sweeter glaze.

• Try a soy‑garlic version: skip the spicy gochujang and use soy sauce, garlic, a bit of sesame oil, and honey/sugar for a savory‑sweet glaze.

• Use different chicken cuts: drumsticks or flats instead of whole wings — note that cooking time may need slight adjustment.

• For extra crispiness, pat the wings dry before seasoning and avoid overcrowding the air fryer basket.

Storage/Reheating

Store leftover wings in an airtight container in the refrigerator for up to 1–2 days. To reheat them, preheat your air fryer (or oven) to ~180–200 °C (about 350–400 °F) and rewarm for 5–8 minutes until heated through and crispy again.

FAQs

How do I know when the chicken wings are fully cooked?

The wings are done when their internal juices run clear and there’s no visible pink near the bone. Externally, they should be golden‑brown and crispy.

What if I don’t have hot honey?

You can substitute with regular honey and add a bit of hot sauce or chili paste to approximate the spice-sweet flavor.

Can I use a regular oven instead of an air fryer?

Yes — you can bake the wings. Preheat the oven to about 425 °F (220 °C), place the coated wings on a wire rack over a baking sheet, and bake ~40–45 minutes, flipping halfway through, until golden and crispy.

Can I make this recipe spicier?

Absolutely. Increase the amount of gochujang, or add a bit of chili powder or hot sauce to the glaze to heighten the heat.

Is it necessary to coat the wings in cornstarch?

Coating in cornstarch helps create a crispy exterior without deep frying. Skipping it may result in softer, less crunchy skin.

Can I prepare sauce ahead of time?

Yes — you can make the sauce in advance and store it in the fridge. Reheat gently before tossing with freshly cooked wings.

What sides go well with these wings?

Steamed rice, pickled vegetables, simple salads, fries (regular or sweet potato), or stir‑fried veggies complement the wings nicely.

Can I use boneless chicken instead of wings?

Yes — boneless thighs or breast work, but reduce air‑frying time to 10–12 minutes depending on size.

How many wings should I cook per person?

For a main course, estimate about 6–8 wings per person. For appetizers or snacks, 3–4 wings per person is usually enough.

Can I make this recipe gluten‑free?

If you use a gluten‑free soy sauce (like tamari), and ensure your gochujang paste is gluten‑free, this recipe can work for a gluten‑free diet.

Conclusion

These air‑fried Korean chicken wings offer a delicious, crispy, and flavorful alternative to traditional deep‑fried wings — all with less oil and fuss. Whether you’re making them for a quick weeknight dinner, a casual get‑together, or a snack with friends, this recipe delivers that crave‑worthy sweet‑spicy glaze and satisfying crunch. Once you try them, they’ll likely become a regular in your recipe rotation.