RecipesCooking Techniques

Air-Fryer Gochujang Chicken Wings

Air-Fryer Gochujang Chicken Wings

These wings are the reason so many people in the Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet, and spicy with Korean chile paste—little bites of heaven! And, of course, super easy to make. If I were you, I’d inaugurate my air fryer with this super-simple recipe.

Ingreadient

Wings

• 2 pounds chicken wings
• 1 teaspoon kosher salt
• 1 teaspoon black pepper or gochugaru (Korean red pepper)

Sauce

• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon mayonnaise
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon sugar
• 1 teaspoon agave nectar or honey
• 1 teaspoon sesame seeds, for serving
• ¹/₄ cup chopped scallions, for serving

Direction

1. For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400°F for 20 minutes, turning the wings halfway through the cooking time.
2. Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, and agave; set aside.
3. As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160°F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
4. Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
5. Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.