Air Fryer Korean Fried Chicken

Ingredients

• 2 pounds Chicken Wings (bone‑in, skin‑on; pat dry with paper towels)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch (helps create extra crispness)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 large Egg (beaten)
• 2 tablespoons Cooking Oil Spray (lightly coat wings before air‑frying)
• 2 tablespoons Gochujang (Korean Chili Paste) (sweet and spicy base)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey (liquid honey)
• 1 tablespoon Brown Sugar (packed)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (peeled and grated)
• 2 tablespoons Water (to thin sauce if needed)

Instructions

1. Prepare the Dry Batter

   In a mixing bowl combine the sifted all‑purpose flour, cornstarch, salt, black pepper, and garlic powder. Whisk until evenly distributed.

   Time: PT5M

2. Beat the Egg

   In a small bowl, beat the egg until smooth. This will act as the adhesive for the batter.

   Time: PT2M

3. Coat the Chicken Wings

   Pat the chicken wings dry, dip each piece in the beaten egg, then toss them in the flour mixture until fully coated. Place coated wings on a tray.

   Time: PT5M

4. Preheat the Air Fryer

   Set the air fryer to 400°F (200°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 400°F

5. Lightly Oil the Wings

   Transfer the coated wings to the air‑fryer basket in a single layer. Lightly spray them with cooking oil spray.

   Time: PT2M

6. Air Fry the Wings

   Cook the wings at 400°F for 20 minutes, shaking the basket or turning the wings halfway through (at the 10‑minute mark) to ensure even browning.

   Time: PT20M

   Temperature: 400°F

7. Make the Gochujang Glaze

   While the wings are cooking, combine gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, and water in a saucepan. Stir to blend.

   Time: PT5M

8. Simmer the Sauce

   Bring the mixture to a gentle simmer over medium heat (about 350°F equivalent) and cook for 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.

   Time: PT5M

   Temperature: 350°F

9. Toss Wings in the Glaze

   Transfer the cooked wings to a large bowl, pour the hot gochujang glaze over them, and toss until each wing is evenly coated.

   Time: PT3M

10. Serve

    Arrange the glazed wings on a serving platter, garnish with sliced green onions or sesame seeds if desired, and serve immediately while hot and crispy.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

25g

Fat

20g

Fiber

1g