Air Fryer Korean Fried Chicken Wings

Ingredients

• 450-500g (1 lb)chicken wings
• 1 tbsplight oil
• to tastefreshly ground sea salt and black pepper
• 3 tbspcornflour (cornstarch)
• to taste (optional)furikake or toasted sesame seeds, for garnish
• 2 large (optional)spring onions, thinly sliced, for garnish
• 1 tbspgochujang Korean chilli paste
• 1/2 tbsptomato ketchup
• 1/2 tbspKewpie Japanese mayonnaise
• 1/2 tbsptoasted sesame oil
• 1/2 tsp, plus extra for drizzlingrunny honey
• 1/2 tsprice wine vinegar
• 1/2 thumb-size pieceginger, peeled and grated

Instructions

1. 1

   Coat the wings

   In a large bowl, toss the chicken wings with the light oil and a generous amount of salt and pepper until coated. Add the cornflour and toss again until it sticks to the wings.

2. 2

   Air-fry until crisp

   Arrange the wings in a single layer in the air fryer and cook for 25 minutes at 180°C (355°F). If you have a basket-style air fryer, turn them after 15 minutes. They should be crisp and golden when done.

3. 3

   Mix the glaze

   Meanwhile, whisk the gochujang, ketchup, mayonnaise, sesame oil, honey, rice wine vinegar and grated ginger together in another large bowl.

4. 4

   Toss and serve

   Transfer the cooked wings to the glaze and toss until well coated. Serve straight away, topped with furikake or toasted sesame seeds and sliced spring onions, with an extra drizzle of honey if desired.

What are Korean fried chicken wings?

Korean fried chicken is known for its crisp coating and bold, often sweet-and-spicy sauces. This air-fryer version takes inspiration from those flavours, using gochujang, ginger and sesame in a quick glaze.

The wings are coated in cornflour before cooking, which helps form a crisp exterior without deep-frying. Tossing them in the glaze just before serving keeps the sauce glossy and flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 60g protein, 33g carbs, 72g fat.

The wings provide most of the protein and much of the fat, while the cornflour, honey and sauces contribute carbohydrates. The added oil, sesame oil and mayonnaise also contribute fat. Serve with rice and vegetables, or add a generous portion of vegetables alongside the wings to balance the plate.

The coating and the wings

Cornflour: toss it over the oiled, seasoned wings until it clings evenly. A light, consistent coating helps the surface crisp in the air fryer.

Single layer: leave space around the wings so hot air can circulate. If they do not fit without crowding, cook them in batches.

Getting the air-fryer timing right

Temperature: cook at 180°C for 25 minutes, turning the wings after 15 minutes if your air fryer has a basket. Air-fryer models can differ, so use the recipe’s crisp, golden finish as a visual cue.

Doneness: check that the wings are cooked through before tossing them in the sauce. The recipe gives a time and colour cue but no internal temperature.

Balancing the glaze

Gochujang: this chilli paste brings heat and savoury depth, while ketchup and honey add sweetness. The small amount of rice wine vinegar adds a tangy counterpoint.

Sesame and ginger: toasted sesame oil gives the glaze a nutty aroma, and freshly grated ginger adds a warm, lively note. Whisk the sauce ingredients together while the wings cook.

When to add the sauce

Coat at the end: toss the wings in the glaze as soon as they come out of the air fryer, then serve immediately. This gives the sauce a chance to cling without leaving the coating sitting in the glaze for long.

Finish: add the optional sesame seeds or furikake and spring onions just before serving. A little extra honey can be drizzled over the top if you like a sweeter finish.

What to serve with the wings

Serve them with steamed rice or a simple salad to make the wings part of a fuller meal. Crisp vegetables can also offset the sticky, savoury glaze.

If serving as a snack or starter, offer plenty of napkins and bring the wings to the table straight after tossing so their coating is at its crispest.

Recipe notes & tips

• Pat the wings dry before coating if their surface is damp.
• Toss the cornflour through thoroughly so it does not gather in thick patches.
• Keep the wings in a single layer, cooking in batches if needed.
• Turn the wings after 15 minutes if you are using a basket-style air fryer.
• Whisk the glaze while the wings cook to make serving quick.
• Add the garnish just before serving for the best contrast in texture.

Variations

• Adjust the heat: use less gochujang for a milder glaze.
• Add more ginger: grate in a little extra for a sharper, warmer flavour.
• Use sesame seeds: garnish with toasted sesame seeds if you do not have furikake.
• Add spring onions: scatter sliced spring onions over the wings for a fresh finish.
• Make it sweeter: add a little more honey to the glaze or drizzle extra over the finished wings.

Common mistakes to avoid

• Crowding the air fryer: the wings may not crisp evenly; cook them in a single layer or in batches.
• Skipping the turn: basket-style air fryers can brown unevenly; turn the wings after 15 minutes.
• Uneven cornflour coating: thick clumps can leave powdery patches; toss until the coating sticks evenly.
• Saucing too early: the coating can lose its crispness; toss the wings in the glaze just before serving.
• Relying on time alone: air fryers vary; check that the wings are crisp, golden and cooked through.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in the air fryer until hot and crisp, then add fresh garnish; the coating may be softer after storage.

Frequently asked questions