Tangy, sweet, spicy Air Fryer Korean Chicken Wings with Gochujang make a delightful easy appetizer or meal. Make these in your air fryer or oven and enjoy the finger-licking goodness.
This was my third try at these wings. The first time, let’s face it I had no idea how to even buy wings, let alone make them. My facebook group really helped me out with that!
But the sauce lacked a little something to me. It was good, it wasn’t great. Then my friend John was talking about how he makes Korean pork tacos, and he told me that he puts mayonnaise in his sauce.
Now I’d been planning to make a dip with just mayo and gochujang, but I hadn’t thought of cooking with it!
So I decided to give it a try and I’m so glad I did. These Low Carb Air Fryer Korean Chicken Wings take very little effort, but they are super flavorful.
Oh, and super messy so get ready for that with lots of napkins.
WHAT’S THIS ABOUT GOCHUJANG?
You definitely want the gochujang. No, you just REALLY want it.
Spiced, sweet umami, tangy–and nothing comes close to it. Nothing. No substitutes for this one! Don’t even try. Just get it and once you do, you can use it for the following recipes:
Instant Pot Daeji Bulgogi Spicy Basil beef bowls Instant Pot Kimchi Beef Stew
And I have no doubt I will be coming up with other recipes that need it.
Tips and Tricks for making Amazing Air Fryer Chicken Wings
- You can cook frozen chicken wings in the air fryer. I do find however, that not only does it take a little longer, but the skin tends to not crisp up as much. It’s not a huge difference, and I’ve certainly done it. But if you have time, defrost the wings first and pat them dry with a paper towel to reduce the steaming from the moisture left on the wings.
- You really want to cook the wings without sauce first before adding the sauce in. Otherwise, you get soggy chicken skin which is NOT attractive!
- If you’re using an oven, once you’ve added the sauce, broil the wings to get that crisping.
- Please do not write to me about how gochujang is not keto. Different people follow different rules for keto. There is less than 1 teaspoon of gochujang per serving in the wings. If that doesn’t work for your WOE, please select a different recipe from the blog 🙂
OTHER WAYS TO MAKE THIS GOCHUJANG KOREAN CHICKEN WINGS
One of the wonderful things about having an active, enthusiastic, capable Facebook group is that I’m surrounded by home chefs that are passionate and creative.
Martin Jacoby made this recipe using drumsticks and using a smoker instead of an air fryer. So you can make smoked Korean chicken with the same sauce, but by using a smoker instead.
What you want to do is use a meat thermometer to ensure the chicken cooks to 165F as recommended.
But look at how beautifully those turned out! If you smoke them, be sure to leave feedback either here or in the group, letting Martin know you were inspired by him.
Step by Step for Korean Chicken Wings
Step 1: Salt and pepper the chicken wings. You do not need to add oil, since the chicken wings are plenty greasy enough already.
Step 2: Arrange the wings in a single layer in the air fryer basket. Cook for 10 minutes, and then use silicone tongs to flip them over, and cook for another 10 minutes
Step 3: Meanwhile mix the Gochujang Mayonnaise together with all the seasonings. You will be using this as a cooking sauce as well as a dipping sauce, because #ruthlessEfficiency!
Step 4: This makes an amazing sauce, that you could also eat with these keto breaded chicken tenders.
Step 4: Check and wings with a meat thermometer and make sure they’re around 160F-ish. You will be cooking them a little bit longer so you want them slightly undercooked at this stage.
Step 5: Toss HALF the gochuang sauce with the chicken wings, and put them back in the air fryer for a few more minutes. Reserve the other half as a dipping or coating sauce.
Step 6: Once the korean chicken wings are fully cooked, toss in the remaining sauce and mix, or just serve it as a dipping sauce.
Watch the Video on Making Air Fryer Korean Chicken Wings
EQUIPMENT YOU MAY NEED TO MAKE THIS KETO AIR FRYER KOREAN CHICKEN WINGS:
- Breville Smart Oven Air or Gowise Air Fryer
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Tag me with #TrustUrvashi if you post and I will share your post!
Equipment
Ingredients
For the Wings:
- 2 pounds (907.18 g) chicken wings
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper, or gochujaru
For the Sauce:
- 2 tablespoons (2 tablespoons) gochujang
- 1 tablespoon (1 tablespoon) mayonnaise
- 1 teaspoon (1 teaspoon) agave nectar
- 1 tablespoon (1 tablespoon) Sesame Oil
- 1 tablespoon (1 tablespoon) minced ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- 2 packets (2 packets) Splenda, or sugar
For Finishing:
- 2 teaspoons (2 teaspoons) Sesame Seeds, optional
- 1/4 cup (25 g) Green Onions, optional
Instructions
- Preheat your oven or air fryer to 400°F
- Salt and Pepper the chicken wings and place in the air fryer basket.
- Set the timer to 20 minutes and allow the chicken wings to cook, turning once at 10 minutes.
- As the chicken bakes or air fries, mix together all the sauce ingredients and let the sauce marinate while the chicken wings finish cooking.
- As you near the 20-minute mark use a thermometer to check the meat. When the chicken wings reach 160F remove them from the oven and place into a bowl.
- Pour about half the sauce on the wings, and toss to coat the wings with the sauce.
- Place the chicken wings back into the oven or air fryer and cook for another 5 minutes until the sauce has glazed over, and the chicken is completely cooked and has reached at least 165F.
- Remove, sprinkle with sesame seeds and chopped green onions and serve with plenty of napkins.
Video
- You can cook frozen chicken wings in the air fryer. I do find however, that not only does it take a little longer, but the skin tends to not crisp up as much. It’s not a huge difference, and I’ve certainly done it. But if you have time, defrost the wings first and pat them dry with a paper towel to reduce the steaming from the moisture left on the wings.
- You really want to cook the wings without sauce first before adding the sauce in. Otherwise, you get soggy chicken skin which is NOT attractive!
- If you’re using an oven, once you’ve added the sauce, broil the wings to get that crisping.
- Please do not write to me about how gochujang is not keto. Different people follow different rules for keto. There is less than 1 teaspoon of gochujang per serving in the wings. If that doesn’t work for your WOE, please select a different recipe from the blog 🙂
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Nutrition
Don’t forget to check out my Air Fryer Cookbook!
Every one of the recipes in this book can be made in an hour or less, and many are on the table in as little as 30 minutes. You won’t find “cream of anything” cans in the ingredient list: instead, you’ll start with fresh ingredients–healthful meats and vegetables–and let the air fryer do the hard work.
Kim
I have a wheat allergy so I did find gluten free gojuchang and it was really delicious. I brought the wings to a work party and they were all eaten up really fast. Definitely going to make this recipe again.
Gary R Tree
I made these wings today. I did not do them in my air fryer but rather on my pellet grill. The flavours and heat were well balanced and over the top good. I highly recommend this recipe. I have done her wing recipe in my the air fryer with the baking soda rub, the skin was nice and crunchy.
This recipe will be a hit with your family and guests.
Stacia Jahnke
This looks amazing!! But how is it Keto with the gochujang? It has corn syrup & rice which both are definitely not Keto.
Sara Z.
Excellent recipe that is also kid-friendly in my house! Perfectly cooked and the sauce was delicious. Will make again for sure.
Elaine Agarwal
These are the new go to wings in my house. They are DELICIOUS!!
Kelly Swensgard
With the Super Bowl coming if you really want to WOW your friends with some insanely delicious homemade wings, LOOK NO FURTHER! These are a showstopper!
I made this the other day in a convection oven (thanks to your FB group, I learned that my convection oven is essentially a large air fryer) and the wings turned out AMAZING. They were crispy on the outside, but tender and still really juicy on the inside. (HUGE difference from backing in the conventional electric oven!). Once the sauce was caramelized on the wings it was nothing short of gooey greatness! The flavor was unique and intense but really complimented the wings well. I am thinking that there are so many other things this sauce would go well with: baked chicken thighs over chic peas, baked salmon or tilapia, caramelized on roasted brussel sprouts. We will be using this recipe again and again.
URVASHI PITRE
I am so happy to hear this! I love your ideas for this sauce