Air Fryer Korean Chicken Wings

These air fryer Korean chicken wings are everything you want in a wing—crispy on the outside, juicy on the inside, and coated in a sticky-sweet, spicy gochujang glaze that hits all the right notes. They come together fast, require almost no oil, and taste like something you'd expect from your favorite Korean BBQ spot.

If you love bold, glossy, flavor-packed wings like these, you’ll also enjoy my air fried chicken nuggets —same crispy bite, different kind of addictive. 

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Air Fryer Korean Chicken Wings

Why You’ll Love This Recipe

• Crispy like deep-fried but with far less oil:  The air fryer gives these wings that irresistible crackly skin without the mess or heaviness of deep frying. You still get all the crunch—just in a lighter, cleaner way.
  
• Only 9 simple ingredients:  Nothing fancy or hard to find. Most of the ingredients are pantry staples, and the gochujang adds all the bold flavor without needing a long list of spices.
  
• Fast weeknight dish ready in 35 minutes:  From prep to plate, this recipe fits easily into a busy schedule. No marinating, no long cooking times—just quick seasoning, air frying, and a simple stovetop glaze.
  
• Restaurant-style Korean flavor at home: The wings come out sticky, glossy, and packed with sweet heat, just like the ones you’d order at a Korean fried chicken spot—except you get to enjoy them fresh from your own kitchen.

Video Instructions

Ingredients & Substitutions

• Chicken wings:  I’ve tested this recipe with just about every cut of chicken, and drumettes and flats always come out the crispiest and most flavorful. If you prefer something boneless, chicken bites work great—just air fry them a little less, around 10–12 minutes. I’ve also made this with bone-in thighs and even chunks of chicken breast, and both turn out delicious as long as you adjust the cook time so they stay juicy.
• Cornstarch:  Cornstarch is my go-to for getting that ultra-crispy exterior without deep frying. If you’re out of it, potato starch gives the exact same crunch, sometimes even better, so it’s an easy swap.
• Gochujang:  Gochujang is really what gives these wings their deep, sweet-spicy Korean flavor. It’s thick, savory, a little smoky—basically magic in a jar. If you can’t find it, I’ve mixed up a quick substitute using chili paste, miso, and a touch of honey. It’s not identical, but it gets surprisingly close in both flavor and texture.
• Honey:  Honey helps the glaze get sticky and caramelized, but you can absolutely use maple syrup or even brown sugar in a pinch. I’ve tried both, and they blend into the sauce beautifully.
• Rice vinegar:  Rice vinegar gives the glaze that slight tang that keeps it from being too sweet. If I’m out, I’ll use lemon juice or apple cider vinegar. Both work perfectly and keep the flavor balanced.

Instructions

Step 1 – Season the Wings

Pat the wings completely dry—this is key for getting them extra crispy. Add them to a bowl and toss with cornstarch, salt, and black pepper, making sure every wing gets a light, even coating. The cornstarch forms a thin crust that crisps beautifully in the air fryer.

Step 2 – Air Fry

Preheat the air fryer to 390°F (200°C) so the wings start cooking immediately. Arrange them in a single layer with a little space between each piece for maximum airflow. Cook for 12 minutes, flip the wings, then continue cooking for another 10–13 minutes until the skin turns golden, blistered, and crispy.

Step 3 – Make the Korean Glaze

While the wings cook, combine the gochujang, soy sauce, honey, rice vinegar, and minced garlic in a small saucepan. Heat over medium, whisking until the ingredients come together. Let it simmer for 2–3 minutes until the sauce thickens into a shiny, sticky glaze.

Step 4 – Coat the Wings

Transfer the hot, crispy wings to a large bowl. Pour the warm glaze over the top and toss until every wing is fully coated and glossy.

Step 5 – Serve

Finish with a sprinkle of sesame seeds or sliced green onions for freshness and a bit of crunch. Serve immediately while the wings are hot and sticky.

Pro Cooking Tips

• Dry wings well — I've found that excess moisture is the enemy of crispiness. If the wings aren’t thoroughly patted dry, they steam instead of crisp, and you lose that beautiful crunchy exterior.
• Don’t overcrowd the air fryer — Space is very important. When the wings are piled on top of each other, the hot air can’t circulate properly. I prefer cooking in batches because it gives me even browning and the crackly skin I want.
• Warm glaze sticks better —Tossing the wings while they’re still hot makes a huge difference. The warm surface grabs onto the glaze, helping it cling beautifully rather than sliding off.
• Adjust the gochujang level — I don’t always like my food too spicy. Add more for a deeper, spicier kick, or scale it back for a milder, sweeter wing. It's one of the easiest ways to adjust the flavor exactly to your liking.