Korean Air Fryer Chicken Wings

Crispy air-fried Korean-style chicken wings tossed in a sweet-spicy gochujang glaze.

Prep Time15

Cook Time30

Total Time50

Servings: 10 servings

1 1/2 pounds chicken wings (flats and drumettes)
1 teaspoon kosher salt
2 tablespoons low-sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon rice vinegar
1 tablespoon minced fresh garlic
2 teaspoons minced fresh ginger
1/2 tablespoon gochujang (Korean red chile paste) or sambal oelek or sriracha, plus extra to taste
2 teaspoons sesame oil
chopped green onions for serving
sesame seeds for serving

Coat the air fryer basket with nonstick spray and preheat according to your model if required.
If needed, split the wings: remove and discard the wing tips, then separate each wing into a drumette and a flat at the joint.
Pat wings dry with paper towels and season all over with 1 teaspoon kosher salt.
Arrange wings in a single layer in the air fryer basket without touching; stand drumettes upright along the sides if necessary.
Set the air fryer to 360°F and cook the wings for 12 minutes; remove the basket and flip the wings with tongs, then return and cook another 12 minutes at 360°F.
Slide the basket out again, flip the wings, increase the temperature to 390°F, and cook for 6 minutes more, flipping once halfway; cook a few extra minutes if wings are large, until skin is crisp.
While the wings cook, combine 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp minced garlic, 2 tsp minced ginger, and 1/2 tbsp gochujang in a medium saucepan; bring to a simmer over medium-high and cook, whisking, until slightly reduced about 1 minute, then stir in 2 tsp sesame oil and transfer to a large bowl.
When wings are done, transfer them to the bowl with the sauce and toss to coat evenly.
Transfer wings to a serving platter and sprinkle with chopped green onions and sesame seeds; serve hot.