Air Fryer Korean Chicken Wings

Get ready for the crispiest, most flavorful wings you’ve ever made! These Air Fryer Korean Chicken Wings deliver that perfect crunch on the outside while staying juicy inside – and you get to choose between two amazing sauces that’ll have everyone asking for your secret.

What makes these wings truly special is the double-hit of flavor – first from the aromatic base seasonings, then from your choice of either a sticky-sweet soy garlic glaze or a bold sweet-and-spicy sauce that brings the perfect amount of heat. Plus, using an air fryer means you’ll get that deep-fried crispiness without all the oil!

Ingredients

For the Wings & Base Seasonings:

• 2 pounds (900g) chicken wings
• 2 Tbsp rice wine
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fine sea salt
• 1/4 tsp ginger powder
• Ground black pepper to taste

For the Soy Garlic Sauce:

• 3 Tbsp regular soy sauce
• 2 Tbsp water
• 2 Tbsp rice wine
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1/2 Tbsp minced ginger
• 1/2 Tbsp minced garlic
• Ground black pepper to taste
• 1 ounce (30g) green onions, white part (optional)
• 3 dried chilies (optional)
• 2 tsp corn starch
• 2 tsp water

For the Sweet & Spicy Sauce:

• 1.5 Tbsp ketchup
• 1 Tbsp gochujang
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1/2 Tbsp sesame oil

Steps

1. In a large bowl, combine wings with 2 Tbsp rice wine. Mix thoroughly and let marinate for 5 minutes – this helps tenderize the meat and adds depth of flavor.
2. Drain wings well, discarding marinade. Transfer to a clean bowl and season with onion powder, garlic powder, salt, ginger powder, and black pepper. Mix until evenly coated – each wing should have visible seasoning.
3. Preheat air fryer to 400°F (200°C). Spray basket with cooking oil. Arrange wings in a single layer – overcrowding will prevent proper crisping. Air fry for 10 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
4. While wings cook, prepare your chosen sauce:

For Soy Garlic Sauce:

• Combine all sauce ingredients except cornstarch mixture in a saucepan
• Simmer over medium-low heat until bubbling
• Remove aromatics (chilies and green onions)
• Whisk cornstarch mixture in until sauce thickens to coat back of spoon (1-2 minutes)
• Cool 3-5 minutes before using

For Sweet & Spicy Sauce:

• Combine all ingredients in saucepan
• Simmer over medium-low heat for 4-5 minutes until thickened
• Sauce should coat spoon and leave clear path when drawn through
• Cool 3-5 minutes before using

1. Transfer cooked wings to lined sheet pan. Brush generously with sauce, turning to coat all sides. Sauce should be warm but not hot to prevent wings from softening.
2. Garnish with sesame seeds and sliced green onions if desired. Serve immediately while crispy.