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Finished korean-style air fryer chicken wings piled on a plate, glossy deep red sticky gochujang glaze, sliced scallions and toasted sesame seeds scattered on top, warm natural light, casual home cooking

Spicy Korean Wings

Air fryer wings tossed in a sticky sweet-and-spicy gochujang glaze, crisped with a baking powder coating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lb chicken wings split into flats and drumettes, patted very dry
  • 1 tbsp baking powder aluminum-free
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic grated
  • 1 tsp fresh ginger grated
  • 2 scallions thinly sliced
  • 1 tbsp sesame seeds toasted

Method
 

  1. Pat the wings as dry as you can, then toss them with the baking powder, salt, and pepper until evenly coated. Baking powder, not baking soda, raises the skin pH so it browns and blisters instead of just drying out.
  2. Arrange the wings in a single layer in the air fryer basket without touching. Cook at 380F for 12 minutes.
  3. Flip the wings, raise the heat to 400F, and cook 10 to 12 more minutes until deep golden and crisp.
  4. While they cook, simmer the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium-low for 3 to 4 minutes until glossy and slightly thickened.
  5. Toss the hot wings in the glaze right before serving and finish with scallions and sesame seeds.