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Air fryer Korean fried chicken wings, served with cucumber sticks, rice, and kimchi.
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Crispy & Savory Air Fryer Korean Fried Chicken Wings

https://fryit.co/air-fryer-korean-fried-chicken-wings-recipe/
Air Fryer Korean Chicken Wings are crunchy, sweet, spicy, and savory—in other words, they're an explosion of flavor in every bite! 🤯 Fry it, to believe it!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Makes 2

Ingredients

  • 1 pound chicken wings 10-12 pieces

Marinade

  • 1½ teaspoon ginger grated
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt

Breading Mix & Batter

  • ½ cup flour
  • ½ cup potato starch
  • ½ teaspoon baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup water

Korean Fried Chicken Sauce

  • 3 tablespoons tomato sauce or ketchup
  • 2 tablespoons Gochujang Korean chili paste
  • ¼ cup honey
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons garlic minced
  • 1 tablespoon sesame oil

Garnish

  • 1 teaspoon spring onion
  • ¼ teaspoon toasted sesame seeds

Instructions

  • Get the wings ready by thawing them overnight or using fresh ones. Then, pat them dry with a paper towel to remove any excess moisture.
    Fresh chicken wings in a black plate.
  • Season the chicken wings with ginger, salt and pepper. Toss the drumettes and wingettes until fully covered, then marinate them for 30 minutes.
    Seasoning yangnyeom chicken wings
  • Make the sauce by combining all the wet ingredients in a saucepan. Turn up the heat to medium-high and let it come to a boil. Once it boils, reduce the heat and let it simmer for 15-20 minutes or until the sauce thickens. Stir intermittently.
    Making Korean spicy chicken sauce in a saucepan.
  • In a large bowl, mix the dry batter: whisk together all purpose flour, potato starch, baking powder, onion powder and garlic powder.
    Mixing dry batter in a large glass bowl.
  • Next, prepare the wet batter by mixing together ¼ cup of the breading mix we made earlier and ⅓ cup of water. Set aside both of the wet and dry batter for coating.
    Mixing wet batter in a small bowl
  • Preheat the air fryer to 400°F (204°C).
    Preating Instant Pot Vortex Plus Air Fryer to 400°F (204°C).
  • Now, let's coat the marinated chicken wings with the wet batter, then transfer them into the dry batter mixture. Dust off any excess flour mixture and place the wings on a plate. Repeat until all the chicken wings have been breaded.
    Fully breaded korean fried chicken wings on a black plate.
  • Onto the preheated air fryer, carefully place the chicken wings. Space them out for even cooking. Then brush them generously with neutral high-smoking point cooking oil.
    Brushing wings with oil.
  • Air fry for 20-25 minutes until golden brown and crispy. Flip halfway to ensure even cooking. If there are any white spots, brush them with oil for a golden brown appetizing finish.
    Cooking Korean fried chicken wings in air fryer.
  • Immediately after air-frying, coat the chicken wings with the Korean fried chicken sauce in a large bowl. Toss until fully coated. If there is any sauce left over, serve it as a dip.
    Coating Yangnyeom chicken wings with Korean spicy sauce.
  • Serve with a side of rice and kimchi, and top the air fryer Korean fried chicken wings with julienned green onion and toasted sesame seeds. Enjoy!
    Air fried Korean chicken wings served with celery sticks, a bowl of rice and kimchi.

Video

Notes

  • Fresh chicken wings will yield the best results.
  • If you have frozen chicken wings, thaw them overnight.
  • We do not recommend defrosting them in the microwave as it may dry out the meat and potentially make it unsafe to eat.
  • If your air fryer doesn’t have a preheating option, you can set the temperature to 400°F (204°C) and then let it cook for 4-5 minutes.
  • Preheating and thawing your chicken wings properly will yield juicier results. Based on our tests, the longer you cook your chicken wings, the drier they will become.
  • It’s not ideal to wash your chicken wings as it may contaminate your kitchen. Chicken wings are classified as white meat and should be cooked to a temperature of 165°F (74°C) or higher.
  • Don't make the crust too thick, as it will result in a starchy texture.
  • As much as possible, fully coat the breaded chicken wings with oil, ensuring there is no visible dry batter. Otherwise, they may appear uncooked after air frying.
  • You can skip coating half of the air fried wings with the sweet and spicy sauce. Alternatively, you can serve any leftover sauce as a dip.
  • I used a 6-quart Instant Pot Vortex Plus to test the Korean air fryer chicken wings. Cooking time and temperature may vary depending on your air fryer and the number of servings being prepared. For best results, start with the lower end of the suggested cooking time.

Nutrition

Calories: 882kcal | Carbohydrates: 131g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2512mg | Potassium: 925mg | Fiber: 5g | Sugar: 66g | Vitamin A: 323IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 5mg
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