Crispy Korean Chicken Wings in the Air Fryer (It's Possible!)

Ingredients

• 2 lb Chicken Wings (bone-in, skin-on)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Ginger (grated)
• 6 pcs Garlic Cloves (minced)
• 2 tbsp Gochujang (Korean chili paste)
• 3 tbsp Ketchup
• 2 tbsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tbsp Honey
• 1 tbsp Soy Sauce
• 3 tbsp Water (for batter)
• 0.25 cup Potato Starch
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Baking Powder
• 0.25 cup All-Purpose Flour
• 2 tbsp Cooking Oil (vegetable oil for spray or brushing)
• 2 stalks Green Onions (thinly sliced)
• 1 tbsp Sesame Seeds (toasted)

Instructions

1. Marinate the Chicken

   Pat the chicken wings dry, then toss them with grated ginger, minced garlic, salt, and pepper. Mix by hand until evenly coated and place the wings uncovered in a shallow dish. Refrigerate for at least 30 minutes.

   Time: PT35M

2. Prepare Gochujang Sauce

   In a small saucepan combine ketchup, brown sugar, the minced garlic, sesame oil, honey, gochujang, and soy sauce. Bring to medium‑high heat and simmer, stirring occasionally, for about 10 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT12M

3. Preheat Air Fryer

   Set the air fryer to 400°F (204°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 400°F

4. Make the Batter

   In a bowl whisk together potato starch, onion powder, garlic powder, baking powder, and all‑purpose flour. In a separate small bowl, add water and stir until smooth, then combine with the dry mixture to form a thin, homogenous batter.

   Time: PT5M

5. Coat the Wings

   Dip each marinated wing into the wet batter, letting excess drip off, then roll it in the dry breading mixture, pressing gently to cover all crevices. Place the coated wings on a plate.

   Time: PT8M

6. Air Fry the Wings

   Arrange the coated wings in a single layer in the air fryer basket. Lightly spray or brush with cooking oil. Air fry for 20‑25 minutes, flipping halfway through (about 12 minutes). If you see dry white spots, brush with a little more oil before continuing.

   Time: PT22M

   Temperature: 400°F

7. Toss with Sauce

   Transfer the cooked wings to a large bowl, pour the thickened gochujang sauce over them, and toss until every wing is evenly coated.

   Time: PT3M

8. Garnish and Serve

   Scatter sliced green onions and toasted sesame seeds over the sauced wings. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

15g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken drumettes
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Gochujang: Sriracha mixed with miso (1.5 tbsp)
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Brown Sugar: Honey (1.5 tbsp)
• Instead of Sesame Oil: Peanut oil (1 tsp)
• Instead of Honey: Maple syrup (1 tbsp)
• Instead of Soy Sauce: Tamari (1 tbsp)
• Instead of Potato Starch: Cornstarch (0.25 cup)
• Instead of All-Purpose Flour: Bread flour (0.25 cup)
• Instead of Cooking Oil: Canola oil, Avocado oil
• Instead of Green Onions: Chives

Equipment Needed

• Cutting Board
• Knife
• Microplane Grater
• Garlic Press
• Mixing Bowl
• Small Saucepan
• Whisk
• Measuring Spoons
• Measuring Cups
• Air Fryer
• Tongs
• Oil Spray Bottle or Brush (optional)
• Plate or Tray

Critical Steps — Do Not Skip

• Marinating the wings uncovered for at least 30 minutes
• Achieving a thickened gochujang sauce
• Ensuring the batter is thin enough to cling but not runny
• Coating the wings thoroughly, covering all crevices
• Flipping the wings halfway through air frying

Chef Tips from the Video

• Potato starch creates a lighter, extra‑crisp crust compared to regular flour.
• For an extra glossy finish, brush the wings with a little melted butter right after air frying before tossing with sauce.
• If you like extra heat, add a pinch of Korean red pepper flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 5‑7 minutes.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag. Up to 2 months. Reheat directly from frozen in the air fryer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the gochujang sauce a day ahead and store it refrigerated.
• Marinate the wings up to 12 hours in advance for deeper flavor.
• Coated wings can be placed on a tray and refrigerated for up to 30 minutes before air frying.

Frequently Asked Questions