Air fryer recipe · Starters
Korean Fried Chicken Wings
Shatteringly crisp wings drenched in a sticky, sweet-spicy gochujang glaze.
- 28 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 305kcal
- 17.9 gprotein
- 11.8 gcarbs
- 20.3 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- Cornstarch4 tbsp
- Gochujang paste2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Garlic3 cloves, minced
Method
Dry and coat
Pat the wings completely dry with paper towels so they crisp instead of steam. Toss them thoroughly in cornstarch with a pinch of salt until every piece wears a thin, even white dust.
Mix the glaze
Whisk the gochujang, honey, soy sauce, and minced garlic together in a small bowl until glossy and smooth. Set it beside the air fryer so it is ready the moment the wings come out.
Mist and arrange
Lightly spray the coated wings with oil and lay them in a single layer in the basket without crowding. Crowding traps steam, so work in two batches if your basket is small.
Toss in glaze
Transfer the hot, crisp wings straight into the glaze bowl and turn them until each one is lacquered. The residual heat thickens the sauce into a sticky coat that clings.
Air-fry crisp
Air-fry the wings at 200C for 22 minutes, flipping at the halfway mark for even browning. They are ready when the skin is deep gold and crackly all over. The chicken is done when it is opaque all the way through with no pink at the centre.
