Korean Chicken Wings

Korean Chicken Wings

50 mins total time

20 mins active time


Serves 4



For the sauce:

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


  • 1 ½-inch piece (3/4 oz) fresh ginger

    peeled, finely grated

  • 1 tsp sesame oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 3 tbsp (2 oz) honey

For the wings:

  • 1½ lb chicken wing drumettes
  • 1 tbsp baking powder
  • 1 tsp flaky sea salt

To serve:

  • 2 green onions

    thinly sliced

  • 1 tbsp white sesame seeds


  • 1To make the sauce, combine all the sauce ingredients in a small bowl. Whisk until the honey is dissolved and sauce is smooth. The sauce can be made a day in advance. Spoon into an airtight container and refrigerate for up to 4 days.
  • 2Insert the wire rack into the middle shelf position. Preheat the oven. Select AIRFRY/SUPER CONVECTION/450°F/20 minutes and press start.
  • 3To make the wings, put the wings in a large bowl. Combine the baking powder and salt in a small bowl. Sprinkle over the wings and toss to coat evenly.
  • 4Set the broiling rack in the roasting pan and place the wings on the rack, ensuring they are not touching each other.
  • 5Once preheated, place the roasting pan on the rack and cook for 20 minutes. Remove the pan and turn the wings over. Place them back in the oven. Select AIRFRY/SUPER CONVECTION/450°F/10 minutes and press start.
  • 6Transfer the sauce to a small saucepan. Stir over medium-low heat until warm.
  • 7When the wings are finished cooking, transfer them to a large bowl. Spoon over 1/3 cup of the sauce and toss to coat evenly. Transfer to a serving plate. Garnish with green onions and sesame seeds and serve with the remaining sauce for dipping.

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