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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.

40 minEasyServes 4470 cal/serving

KoreanAppetizerAir FryerStandardHigh ProteinLow CarbPork-Free

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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

  1. 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.

  2. 2

    Arrange wings in a single layer in the air fryer basket. Air fry at 380°F for 20 minutes, flipping halfway through.

  3. 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).

  4. 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.

  5. 5

    Transfer hot wings to a large bowl, pour glaze over them, and toss to coat evenly.

  6. 6

    Arrange on a serving platter and garnish with 2 thinly sliced scallions and 2 tsp toasted sesame seeds.

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Questions

How long does Gochujang Soy Glazed Chicken Wings take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 2 (20 minutes): "Air fry at 380°F for 20 minutes, flipping halfway through."

How hot should the oil be for Gochujang Soy Glazed Chicken Wings?

For Gochujang Soy Glazed Chicken Wings, the frying oil is held at 380 F (about 195 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 400 F (about 205 C), given in step 3. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why pat it dry first in Gochujang Soy Glazed Chicken Wings?

Step 1 reads: "Pat 3 lbs chicken wings (split at joint, tips discarded) completely dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of gochujang in Gochujang Soy Glazed Chicken Wings?

The entry for Gochujang Soy Glazed Chicken Wings calls for 2 tbsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

How hot is Gochujang Soy Glazed Chicken Wings?

Moderately. The heat in Gochujang Soy Glazed Chicken Wings comes from 2 tbsp gochujang (Korean chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Gochujang Soy Glazed Chicken Wings keto-friendly?

A serving of Gochujang Soy Glazed Chicken Wings carries 18 g of carbohydrate. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How do I store and reheat Gochujang Soy Glazed Chicken Wings?

Refrigerate what is left of Gochujang Soy Glazed Chicken Wings within two hours and eat it within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating. The grain firms up as it chills; add a spoonful of water before reheating.

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