Korean BBQ Wings

Name: Korean BBQ Wings (Air Fryer)
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 2 lbs wings (serves 2 to 3)
Ingredients: 2 lbs chicken wings; 1 teaspoon baking powder per pound; Salt; 3 tablespoons [For the glaze (toss after cooking)] gochujang (Korean red pepper paste); 2 tablespoons [For the glaze (toss after cooking)] honey; 1 tablespoon [For the glaze (toss after cooking)] soy sauce; 1 tablespoon [For the glaze (toss after cooking)] rice vinegar; 1 teaspoon [For the glaze (toss after cooking)] sesame oil; 1 clove [For the glaze (toss after cooking)] garlic, grated; [For topping] Sesame seeds; [For topping] Sliced green onions

Yield

Prep

Total

2 lbs wings (serves 2 to 3)

10m

34m

Kid-FriendlyMeal-Prep

Classic Garlic Parmesan Lemon Pepper Korean Bbq See all on food page →

For a sticky, savory-sweet flavor, try these Korean BBQ wings with a gochujang glaze. Gochujang gives them a unique depth and a mild kick. Find out how to make these addictive wings in your air fryer.

Ingredients

For the glaze (toss after cooking):

3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, grated

For topping:

Sesame seeds
Sliced green onions

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Season it upThis variation is self-seasoned

Steps

01Pat wings dry. Toss with baking powder and salt.
02Ready for the air fryer (cook per food page).
03While the wings cook, whisk together all glaze ingredients in a bowl.
04As soon as the wings come out, toss them in the glaze. Work in batches if needed so every wing gets coated.
05Top with sesame seeds and sliced green onions.

Gochujang is a fermented red pepper paste, not a hot sauce. It's sweet, savory, spicy, and funky all at once. Find it in the Asian aisle in a red tub or squeeze bottle. It keeps in the fridge for months. The glaze goes on AFTER cooking. Sugary glazes burn in the air fryer.

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