Air Fryer Gochujang Chicken Wings
Gochujang Chicken Wings combine chicken wings, baking powder, gochujang, and honey; air fry at 380°F for 22 minutes until smoky-sweet with a caramelized char.
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Method
- 1
Pat wings completely dry. Toss with baking powder, salt, and pepper. Refrigerate uncovered for at least 30 minutes for extra crispiness.
- 2
Arrange wings in a single layer in the air fryer basket. Air fry at 380°F for 12 minutes.
- 3
Flip wings and air fry for another 10 minutes until skin is deeply golden and crispy.
- 4
Whisk together gochujang, honey, soy sauce, sesame oil, garlic, ginger, and rice vinegar in a large bowl.
- 5
Toss hot wings in the gochujang glaze. Plate and garnish with sesame seeds and green onions.
Pro tip. Baking powder on the wings draws moisture from the skin and raises its pH, which promotes faster browning and an incredibly crispy result. Make sure to use baking powder, not baking soda.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 35 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 360 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 4-5 minutes. No sauce during reheat — toss fresh sauce after so the skin stays crispy. Full reheat guide for chicken wings.
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