Korean Chicken Wings

Korean Chicken Wings are baked until crispy, then tossed in a sticky gochujang sauce that perfectly balances sweet and spicy flavors.

5 from 7 votes

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Course: Appetizer

Cuisine: Korean

Keyword: air fryer frozen chicken wings, gochujang, korean chicken wings

Prep Time: 10

Cook Time: 40

Total Time: 40

Servings:

Calories: 517kcal

Author: Kate | You Say Potatoes

Equipment

Baking Sheet
saucepan
Bowl

Ingredients

3 lbs chicken wings
2 tablespoons oil
½ teaspoon each salt and pepper

For the sticky gochujang sauce

1 tablespoon cornstarch
¾ cup water
2 tablespoons gochujang paste Korean red pepper paste, depending on hot hot you like it
2 tablespoons soy sauce
2 tablespoons brown sugar
1 clove garlic minced (or ¼ teaspoon garlic powder)
1 teaspoon grated ginger or ¼ teaspoon powdered ginger

To garnish

1 teaspoon white or black sesame seeds
2 scallions sliced

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
In a large bowl, toss the wings in the oil, salt and pepper. Spread them out in a single layer on the baking sheet. Bake for 40 minutes or until cooked through (internal temperature reaches 165°F with a meat thermometer).
Meanwhile, for the gochujang sauce, whisk the cornstarch into the water in a saucepan, then add all other sauce ingredients and whisk well to combine. Heat over a medium heat, whisking often, until thick - about 3 minutes.
Toss the cooked chicken wings in the Korean chili sauce and serve garnished with the sesame seeds and scallions.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.