Print

Air Fryer Chicken Wings Korean Style Irresistible Crispy New Way to Love Dinner

Air Fryer Chicken Wings Korean Style recipe, served and ready to eat, easy homemade dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy Air Fryer Chicken Wings Korean Style that are crispy and packed with bold flavors. Perfect for an easy dinner, these Korean chicken wings make a tasty weeknight or family dinner with minimal cleanup.

Ingredients

Scale
  • 900 g chicken wings 2 pounds
  • 2 Tbsp rice wine
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fine sea salt
  • 1/4 tsp ginger powder
  • A few cracks ground black peppers
  • 3 Tbsp soy sauce regular
  • 2 Tbsp water
  • 2 Tbsp rice wine
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 1/2 Tbsp minced ginger
  • 1/2 Tbsp minced garlic
  • A few cracks ground black peppers
  • 30 g green onions 1 ounce white part optional
  • 3 dried chilies optional
  • 2 tsp corn starch
  • 2 tsp water
  • 1.5 Tbsp ketchup
  • 1 Tbsp gochujang Korean chilli paste
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sesame oil
  • sesame seeds
  • green onion thinly sliced

Instructions

  1. Put the chicken wings in a bowl and pour in the rice wine, mixing well before letting them sit for 5 minutes.
  2. Drain off the liquid then transfer the wings to a new bowl and sprinkle with onion powder, garlic powder, salt, ginger powder and black pepper; toss to coat evenly.
  3. Lightly grease the air fryer basket with spray oil and place the seasoned wings inside in a single layer, avoiding overlap.
  4. Air fry at 200 C 400 F for 10 minutes on one side, then flip and cook for another 10 minutes until the wings are golden and crispy.
  5. For the soy garlic sauce, combine all ingredients except corn starch and water in a saucepan and simmer over medium low heat, removing chilies and green onions once boiling.
  6. Stir together corn starch and water, add to the sauce and cook, stirring, until glossy and thickened then cool for 3 to 5 minutes.
  7. For the sweet and spicy sauce, mix all ingredients in a saucepan and bring to a boil over medium low heat, stirring frequently until thickened, then remove from heat and cool for 3 to 5 minutes.
  8. Lay the cooked chicken wings on a lined pan and brush your chosen sauce over them evenly before serving.

Notes

  • 1 Tbsp = 15 ml 1 Cup = 250 ml Each sauce recipe makes more than enough for 2 pounds of wings so leftover sauce can be served as dip if preferred

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-wings-korean-style/