Chicken wings became a staple of American bar food in the 1960s, popularized by Buffalo’s Anchor Bar. The air‑fryer version reflects a modern, health‑conscious twist that keeps the iconic crispness without deep‑frying.

Beyond Buffalo style, regions offer honey‑glazed, Nashville hot, Kansas City barbecue, and Asian‑inspired sauces. This recipe’s gochujang‑honey sauce draws from Korean street‑food flavors while keeping the classic wing format.

Traditionally, wings are served hot, tossed in a sauce, and accompanied by celery sticks and a blue‑cheese or ranch dip. They’re often eaten as a snack with beer or as part of a casual dinner.

Wings are a go‑to for sports gatherings, Super Bowl parties, casual get‑togethers, and bar‑room menus. Their finger‑food nature makes them perfect for sharing during celebrations.

The low‑temp first bake renders fat and keeps the meat juicy, while the high‑temp finish creates a dry, crackly skin. This two‑stage method mimics the texture of deep‑fried wings without submerging them in oil.

Common errors include overcrowding the basket, not drying the wings before seasoning, using too much coating, and skipping the low‑temp pre‑cook. Each of these can lead to soggy or unevenly cooked wings.

Cooking low first gently renders the fat inside the skin, preventing the meat from drying out. It also creates a slightly steamed interior, so the final high‑heat blast only crisps the exterior.

Yes, the sauce can be prepared up to two days ahead. Store it in an airtight jar in the refrigerator and gently reheat on low heat before tossing with the wings.

The skin should be deep golden‑brown with a visible crackle, and the meat should be opaque and tender. When pierced, the juices should run clear, and the coating should stay attached.

The YouTube channel LifebyMikeG focuses on practical home cooking tutorials, especially testing kitchen gadgets like air fryers and providing data‑driven comparisons of cooking techniques.

LifebyMikeG emphasizes systematic testing of multiple methods for the same dish, using side‑by‑side taste scores and clear visual documentation, which is less common on channels that present a single recipe version.