Gochujang Soy Glazed Chicken Wings
Crispy air-fried chicken wings coated in a sticky, sweet-spicy glaze made with gochujang, soy sauce, and honey. A crowd-pleasing appetizer with bold Korean flavors.
Ingredients
- 3 lbs chicken wings (split at joint, tips discarded)
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp toasted sesame oil
- 4 cloves garlic, minced
- 2 tsp rice vinegar
- 2 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
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1
Pat 3 lbs chicken wings (split at joint, tips discarded) completely dry with paper towels. Toss with 2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
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2
Arrange wings in a single layer in the air fryer basket. Air fry at 380°F for 20 minutes, flipping halfway through.
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3
Increase temperature to 400°F and air fry for 5 more minutes until skin is crispy and wings reach an internal temperature of 165°F (74°C).
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4
While wings cook, combine 2 tbsp gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tbsp honey, 2 tsp toasted sesame oil, 4 cloves minced garlic, and 2 tsp rice vinegar in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until slightly thickened.
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5
Transfer hot wings to a large bowl, pour glaze over them, and toss to coat evenly.
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6
Arrange on a serving platter and garnish with 2 thinly sliced scallions and 2 tsp toasted sesame seeds.