Air-Fried Korean Chicken Wings

Air-Fried Korean Chicken Wings

50 mins total time

15 mins active time


Serves 4




  • 1½ lb chicken wing drummettes and flats
  • 1 tbsp baking powder
  • 1 tsp kosher salt


  • ¼ cup gochujang (Korean fermented red chili paste)
  • 2 cloves garlic

    finely minced

  • 1 tbsp minced fresh ginger
  • 1 tsp sesame oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 3 tbsp honey

To serve:

  • 3 green onions

    thinly sliced

  • 2 tbsp white sesame seeds


  • 1Place wing pieces in a large bowl. Combine baking powder and salt in a small bowl. Sprinkle baking powder mixture over wings and toss to coat evenly.
  • 2Set baking rack in roasting pan and place wings on rack, providing equal space between wings.
  • 3Insert wire rack in rack position 4.
  • 4Select AIRFRY/SUPER CONVECTION/450°F/30 minutes and enable Rotate Remind. Press START to preheat oven.
  • 5Cook for 30 minutes, flipping the wings when Rotate Remind signals.
  • 6Prepare sauce while wings cook. Combine sauce ingredients in a small bowl and whisk well. Sauce can be made a day in advance and stored, covered, in the refrigerator. Gently warm sauce before pouring over the wings.
  • 7Immediately after cooking transfer wings to a large bowl, drizzle with some sauce and toss to coat evenly.
  • 8Garnish with green onions and sesame seeds and serve with remaining sauce on the side for dipping.

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