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Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.


Recipe Summary test

10 mins
30 mins
40 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an air fryer to 400 degrees F (200 degrees C).

  • Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.

  • Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.

  • Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

Cook's Note:

This recipe can easily be doubled but you would need to fry it in two batches to prevent over-crowding. The ginger and garlic paste can be found in tubes in the produce department of your regular grocery store. If gochujang is not available, Sriracha is a good substitute.

Nutrition Facts

356 calories; protein 15.5g; carbohydrates 41.2g; fat 14.3g; cholesterol 39.5mg; sodium 1637.5mg. Full Nutrition