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Air Fryer Korean-Style Chicken Wings

Air Fryer Korean-Style Chicken Wings 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 21, 2020

Air-frying produces crisp-skinned chicken wings that can then be tossed in your favorite sauce. This spicy Korean-style sauce is made with gochujang (Korean chile paste). The sauce is enough to lightly coat 2 pounds of chicken wings, about 20 or so pieces.

It is possible to cook this recipe in a 4-quart capacity air fryer, but if using a smaller appliance, you may need to cook the wings in batches to avoid overcrowding.

There is no need to spray the chicken wings with oil before air-frying because the chicken skin should produce enough oil. But if traces of cornstarch still show after cooking, you can lightly spray the pieces.

Active time: 20 mins; Total time: 40 mins

Make Ahead: The sauce can be made up to 3 days in advance and refrigerated in an airtight container.

Storage Notes: Leftover wings can be refrigerated for up to 3 days. Unsauced leftover wings can be reheated in the air fryer for 2 minutes. Sauced wings should be reheated in a conventional oven.

Where to Buy: Gochujang is available at international markets or well-stocked grocery stores.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the wings
  • 2 pounds chicken wings (drumettes and flats)
  • 3/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • For the sauce
  • 3 tablespoons honey
  • 2 tablespoons gochujang (Korean chile paste), or your favorite chile paste
  • 2 tablespoons light or dark brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon minced or finely grated fresh ginger
  • 1 teaspoon minced or finely grated garlic
  • 1/2 teaspoon fine sea salt
  • Sliced scallions, for serving (optional)
  • Sesame seeds, for serving (optional)

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Make the wings: Set the air fryer to 390 degrees and preheat for about 5 minutes.

Dry the wings with paper towels and place them in a large bowl. In a small bowl, combine the cornstarch, garlic powder, onion powder and salt.

Cover the wings with the cornstarch mixture and, using your hands or kitchen tongs, toss, ensuring all pieces are coated.

Once the fryer is preheated, tap each piece of chicken on the side of the bowl to remove excess starch and place it in the air fryer basket. Wings can touch each other, but do not overcrowd them. Cook in batches if necessary.

Close the basket and cook chicken wings for 30 minutes, turning and rotating chicken about every 10 minutes.

Make the sauce: While the chicken is cooking, in a small saucepan, whisk together the honey, gochujang, sugar, soy sauce, ginger, garlic and salt until combined. Set the saucepan over medium-high heat and bring to a boil, stirring often. Reduce the heat to low and simmer until slightly thickened, stirring occasionally, about 5 minutes. Remove from the heat.

Once the chicken is done, transfer the wings to a shallow bowl or platter, add sauce and toss to coat. Sprinkle with the scallions and sesame seeds, if using, and serve.

Recipe Source

Adapted from Tanya Harris's My Forking Life blog.

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 460

% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 6g 30%

Cholesterol: 94mg 31%

Sodium: 840mg 35%

Total Carbohydrates: 47g 16%

Dietary Fiber: 1g 4%

Sugar: 22g

Protein: 23g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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