Forget Buffalo Wings! Try These Korean Air Fryer Chicken Wings!

Ingredients

• 2 lb Chicken Wings (rinsed and patted dry)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (freshly ground)
• 2 tsp Garlic Powder
• 2 tbsp White Vinegar (for marinating)
• 6 Garlic Cloves (minced)
• 2 Scallion Stems (chopped for garnish)
• 2 tbsp Vegetable Oil (for sauce)
• 1 tbsp Red Pepper Flakes (adjust heat to taste)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 3 tbsp Rice Wine (mirin or dry sherry works)
• 1 tbsp White Vinegar (for sauce)
• 1 tbsp Brown Sugar (packed)
• 1 tbsp Gochujang (Korean fermented red pepper paste)
• 0.5 cup Corn Syrup (light corn syrup)
• 1 cup Potato Starch (for coating, creates extra crispness)
• as needed Cooking Spray (for air fryer basket)
• 1 tbsp Sesame Seeds (to garnish)

Instructions

1. Season and Marinate Wings

   Rinse and strain the 2 lb of chicken wings, then place them in a large bowl. Add 1 tsp salt, 1 tsp black pepper, 2 tsp garlic powder and 2 tbsp white vinegar. Toss to coat evenly and let sit for 20–30 minutes.

   Time: PT5M

2. Prep Aromatics

   While the wings marinate, mince 6 garlic cloves and chop the 2 scallion stems. Set aside.

   Time: PT3M

3. Make the Gochujang Glaze

   Heat 2 tbsp vegetable oil in the large pan over medium heat. Add the minced garlic and 1 tbsp red pepper flakes; sauté for 1 minute. Stir in 3 tbsp soy sauce, 3 tbsp rice wine, 1 tbsp white vinegar, 1 tbsp brown sugar, 1 tbsp gochujang and 0.5 cup corn syrup. Bring to a gentle simmer, then remove from heat.

   Time: PT5M

   Temperature: Medium

4. Coat Wings in Potato Starch

   Place 1 cup potato starch in a shallow bowl. Toss each marinated wing in the starch until fully coated, shaking off excess.

   Time: PT2M

5. First Air‑Fry Session

   Arrange the coated wings in a single layer in the air‑fryer basket. Lightly spray with cooking spray. Air fry at 400°F for 10 minutes, then flip the wings, spray again, and air fry for another 5 minutes.

   Time: PT15M

   Temperature: 400°F

6. Rest and Second Spray

   Remove the wings and let them rest for 10–15 minutes. This allows steam to escape and keeps the crust crisp. After resting, lightly spray the wings again.

   Time: PT12M

7. Final Air‑Fry

   Return the wings to the air fryer and air fry for 5 minutes on each side (total 10 minutes) at 400°F until golden and crisp.

   Time: PT10M

   Temperature: 400°F

8. Glaze the Wings

   Re‑heat the prepared glaze to a simmer, then toss the hot wings in the pan until each piece is evenly coated.

   Time: PT3M

   Temperature: Medium

9. Garnish and Serve

   Transfer the glazed wings to a serving platter, sprinkle with sesame seeds and the reserved chopped scallion. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g