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Homemade Korean Air Fryer Chicken Wings photo

Korean Air Fryer Chicken Wings

Crispy air-fried chicken wings tossed in a sticky, savory-spicy Korean-inspired sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings

Equipment

  • air fryer (3 qt or larger)
  • Mixing Bowl
  • Medium Saucepan
  • Tongs
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1 1/2 pounds chicken wings (flats and drumettes)
  • 1 teaspoon kosher salt
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • 1/2 tablespoon gochujang or sambal oelek or sriracha, plus more to taste
  • 2 teaspoons sesame oil
  • chopped green onions for serving
  • sesame seeds for serving

Instructions
 

  • Coat the air fryer basket with nonstick spray and preheat according to your model if required.
  • If wings are whole, trim off and discard the tips, then separate each wing into flat and drumette at the joint; pat all wings dry with paper towels.
  • Season the wings all over with 1 teaspoon kosher salt.
  • Arrange wings in a single layer in the air fryer basket without touching; stand drumettes on edge along the sides if needed.
  • Set the air fryer to 360°F and cook wings for 12 minutes; remove the basket and flip wings with tongs, then return and cook another 12 minutes at 360°F.
  • Slide out the basket, flip the wings again, increase the temperature to 390°F, and cook for 6 minutes, flipping once halfway; cook a few extra minutes if wings are large and not crisp.
  • While the wings cook, combine 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp minced garlic, 2 tsp minced ginger, and 1/2 tbsp gochujang in a medium saucepan; bring to a simmer over medium-high heat and cook, whisking, until slightly reduced, about 1 minute.
  • Remove the sauce from heat and stir in 2 tsp sesame oil, then transfer to a large bowl.
  • When wings are done, add them to the bowl with the sauce and toss with tongs until evenly coated.
  • Transfer wings to a serving platter and sprinkle with chopped green onions and sesame seeds; serve hot.

Notes

  • Trim wing tips and separate at the joints before cooking.
  • Pat wings dry so they crisp in the air fryer.
  • Adjust gochujang or substitute to control spice level.
  • Whisk the sauce while it simmers to prevent burning.
  • Serve immediately for best texture.