Air Fried Korean Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base.

Vegetable oil: Helps to crisp up the wings in the air fryer.

Soy sauce: Adds a salty, umami flavor to the sauce.

Honey: Provides sweetness and helps to balance the spice.

Gochujang: A Korean chili paste that adds heat and depth of flavor.

Rice vinegar: Adds acidity and brightness to the sauce.

Sesame oil: Contributes a nutty, aromatic flavor.

Garlic: Adds a pungent, savory element to the sauce.

Ginger: Provides a warm, spicy undertone.

Sesame seeds: Used for garnish, adding a bit of crunch and visual appeal.

Green onions: Adds freshness and a mild onion flavor as a garnish.

When preparing the chicken wings for the air fryer, make sure they are patted dry with paper towels before tossing them with vegetable oil. This helps achieve a crispier skin. Additionally, when mixing the sauce, ensure the gochujang is well incorporated by whisking it thoroughly with the other ingredients. This will create a smooth and even coating for the wings.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a good alternative for wings.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, similar to vegetable oil.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity to honey.

• gochujang - Substitute with sriracha: Sriracha can provide a similar spicy kick, though it lacks the fermented depth of gochujang.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it will lack the nutty flavor of sesame oil.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it will have a different texture and slightly different flavor.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch, though they lack the nutty flavor of sesame seeds.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.

• Place the cooled wings in an airtight container. If you have a lot of wings, consider layering them with parchment paper to prevent sticking.

• Store the container in the refrigerator. The wings will stay fresh for up to 4 days.

• For longer storage, you can freeze the wings. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the wings in the refrigerator overnight. This ensures even thawing and maintains the texture of the wings.

• To reheat, preheat your air fryer to 375°F (190°C). Place the wings in the basket and cook for 5-7 minutes, or until heated through and crispy.

• Alternatively, you can reheat the wings in an oven. Preheat to 375°F (190°C), place the wings on a baking sheet, and bake for 10-15 minutes.

• For an extra burst of flavor, toss the reheated wings in a fresh batch of the soy sauce and gochujang sauce before serving.

• Garnish with fresh sesame seeds and green onions to revive the original presentation and taste.

• Preheat your oven to 350°F (175°C). Place the chicken wings on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• Use an air fryer to reheat the chicken wings. Preheat the air fryer to 350°F (175°C). Place the wings in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave method, place the chicken wings on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking and turning them halfway through.

• Reheat the chicken wings on the stovetop. Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the wings in the skillet. Cover with a lid and cook for 5-7 minutes, turning occasionally until heated through.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chicken wings on a baking tray and cover them loosely with aluminum foil. Heat for 10-12 minutes or until warmed through.

• Air fryer: Essential for cooking the chicken wings to crispy perfection without deep frying.

• Mixing bowl: Used to mix the sauce ingredients together.

• Tongs: Handy for tossing the chicken wings in oil and later in the sauce.

• Measuring spoons: Necessary for accurately measuring out the ingredients like vegetable oil, soy sauce, honey, gochujang, rice vinegar, and sesame oil.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Grater: Ideal for mincing the ginger.

• Knife: Needed for chopping the green onions.

• Cutting board: Provides a safe surface for chopping the green onions and mincing the garlic and ginger.

• Serving platter: Perfect for presenting the finished Korean chicken wings.

• Spatula: Useful for mixing the sauce ingredients thoroughly.

• Measuring cup: Required for measuring out the soy sauce and honey.

Pre-mix the sauce: Combine the soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger ahead of time and store in the fridge.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Batch cook the wings: If you have a large air fryer, cook multiple batches of chicken wings at once.

Prep garnishes in advance: Chop the green onions and toast the sesame seeds ahead of time.