Korean Air Fryer Chicken Wings

5 From 10 reviews . Help us out! Review HERE.Help out & review HERE

Crispy Korean chicken wings with an easy soy, garlic, and gochujang sauce are irresistible and healthier. Great party appetizer or dinner!

Prep: 15

Cook: 30

Total: 50

Servings: wings (flats and drumettes)

Save Recipe Review Print

Ingredients

1 ½ pounds chicken wings
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
½ tablespoon gochujang (Korean red chile paste) or sambal oelek, or sriracha, plus additional to taste
2 teaspoons sesame oil
Chopped green onions and sesame seeds for serving

Instructions

Coat the basket of a 3 quart or larger air fryer with nonstick spray.
If your wings are not already split, split them now: Trim off the wing tips (use your knife to feel for the joint soft spot). It should separate relatively easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the tips. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin feeling for the “soft spot” once more. Wiggle your knife as needed. Pat the wings dry, then season the wings all over with kosher salt.
Place the wings in the air fryer in a single layer, making sure they do not touch (if needed, stand up the drumettes along the sides). Set the air fryer to 360 degrees F according to your model’s instructions. Cook the wings for 12 minutes. Remove the basket and with tongs, flip the wings over. Return to the air fryer at 360 degrees for 12 additional minutes.
Slide out the basket, flip the wings once more, then return to the air fryer. Increase the temperature to 390 degrees F. Cook for 6 minutes, flipping halfway through. The skin should look nice and crisp (if your wings are on the larger side, they may need a few additional minutes).
While the wings cook, in a medium saucepan, stir together the soy sauce, rice vinegar, maple syrup, garlic, ginger, and gochujang. Bring to a simmer over medium high. Let simmer, whisking often, until slightly reduced, about 1 minute. Transfer to a large bowl. Stir in the sesame oil.
Once the wings are cooked, transfer them to the bowl with the sauce.
Stir to coat, then transfer to a serving platter. Serve hot, sprinkled with green onion and sesame seeds.

Notes

TO STORE: Refrigerate wings in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. You can also reheat the wings in the microwave, but they won't be as crispy.
TO FREEZE: Freeze wings in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 10)Calories: 104kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 56IUVitamin C: 1mgCalcium: 11mgIron: 1mg