If you love crispy, saucy, and flavor-packed wings, these Air-Fried Korean Hot Wings will blow you away! Perfectly golden and crunchy without deep frying, they’re tossed in a sweet, spicy, and umami-rich Korean sauce that will have you licking your fingers. Plus, they’re healthier than traditional fried wings, making them a guilt-free indulgence!

Why You’ll Love These Air-Fried Korean Wings

• Crispy Without Frying – Thanks to the air fryer, these wings get beautifully golden and crunchy without excessive oil.
• Bold & Addictive Flavor – The combination of gochujang, honey, and soy sauce creates the ultimate sticky, spicy, and sweet glaze.
• Quick & Easy – No fuss of deep frying; the air fryer does all the work in 30 minutes!

Tips & Tricks for the Crispiest Wings

• ✔ Pat Dry the Wings – Removing moisture is key to getting that signature crunch.
• ✔ Use Cornflour for Coating – This helps create a light, crispy texture on the outside.
• ✔ Don’t Overcrowd the Air Fryer – Space the wings out to ensure even cooking and crispiness.
• ✔ Ghee for Extra Crispiness – A light coat of ghee before air frying enhances the texture.
• ✔ Flip for Even Cooking – Flipping every 10 minutes ensures the wings crisp up perfectly on all sides.

Ingredients needed:

For the Wings:

• 1 kg chicken wings (separated at the joint)
• 75 g (½ cup) cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• 2 tsp ghee (for extra crispiness)

For the Korean Sauce:

• 1½ tbsp gochujang (Korean chili paste)
• 3 Tbsp tomato ketchup
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1 Tbsp garlic (finely chopped)
• 1 tsp chili flakes (add less if you want it less spicy)
• 3 Tbsp water

For garnish (optional):

• 2 spring onions (green part only, sliced)
• 1 tsp sesame seeds

Instructions:

Step 1: Prepare the Chicken Wings

1. Separate the chicken wings at the joint and pat them completely dry with a paper towel.
2. In a bowl, mix cornflour, garlic powder, onion powder, and salt.
3. Coat the wings evenly in the dry mixture.

Step 2: Air Fry the Wings

1. Line the air fryer tray with parchment paper and arrange the wings in a single layer, leaving space between them. You may have to air fry in batches.
2. Lightly coat with ghee for extra crispiness.
3. Air fry at 180°C (350 F) for 20 minutes, then at 200°C (400 F) for 10 minutes. Flip every 10 minutes, to ensure even cooking.

Step 3: Make the Korean Sauce

1. In a saucepan, combine gochujang, ketchup, soy sauce, honey, garlic, chili flakes, and water.
2. Cook over low heat until the sauce thickens.

Step 4: Toss, garnish and Serve

1. Transfer the crispy wings to a bowl and toss them in the warm sauce until fully coated.
2. Garnish with spring onion greens and sesame seeds (optional).
3. Serve immediately with potato wedges.

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Serving Suggestions

These wings pair perfectly with crispy air-fried potato wedges, a side of coleslaw, or steamed jasmine rice.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the air fryer at 350°F (175°C) for 5-7 minutes to retain crispiness.

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