Air fryer recipe · Starters
Korean Gochujang Wings
Glossy double-crisp wings lacquered in a sweet-hot gochujang glaze and scattered with sesame.
- 28 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 295kcal
- 18.3 gprotein
- 7.0 gcarbs
- 21.3 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
- Gochujang3 tbsp
- Honey2 tbsp
- Soy sauce1.5 tbsp
- Garlic, grated3 cloves
- Toasted sesame seeds1 tbsp
Method
Dry and salt
Pat the wings fully dry with paper towels and season them lightly with salt to pull out surface moisture. A dry start is the key to the signature Korean crackle, since wet skin only steams and turns rubbery in the basket.
Simmer the glaze
Whisk the gochujang, honey, soy sauce and grated garlic together in a pan over low heat. Let it bubble gently until it loosens into a smooth, glossy, pourable sauce. Warming it now helps it cling to the wings later in a thin, even coat.
Plan the crisp-first cook
The trick with sticky wings is to cook them plain first and sauce them only at the end. Keep the wings dry and unsauced, ready to go straight into the basket, since glaze added before crisping just steams the skin soft instead of letting it crackle.
Ready the sesame
Keep the warm glaze and the toasted sesame seeds within reach for the finish. Tossing the wings while both they and the glaze are warm helps the sauce grip, and a scatter of sesame added right at the end stays crunchy rather than going soft.
Air-fry the wings
Cook the wings in a single layer at 200°C for 26 min, flipping once for even colour, until deeply golden and crisp. The chicken is done when it is opaque all the way through with no pink at the centre. Toss in the warm glaze, scatter with sesame and serve.
