Air Fried Wings Recipe

I’ve found that getting truly crispy wings at home used to feel impossible without deep frying. But with this easy air fried wings recipe, you get that perfectly crispy skin and a sticky, glistening sauce every time.

It’s the ultimate method for fast, healthy, family-friendly meals or high-protein snacks, giving you restaurant-quality results with minimal mess. The air fryer works magic, rendering the fat from the skin and creating a golden-brown exterior. The sticky gochujang honey glaze strikes a perfect balance of savory, spicy, and sweet, ensuring a satisfying bite. This air fried wings recipe is perfect for game night or when I need a quick weeknight dinner idea without a lot of fuss.

Ingredients for Gochujang Honey Wings

• Chicken Wings: 1.2 kg (2.5 lb) chicken wings. Use bone-in, skin-on wings. Separate drumettes and flats for more even cooking. Pat the wings extremely dry before cooking for the crispiest results; moisture is the enemy of crispy skin.
• Neutral Oil: 15 ml (1 tbsp) neutral oil. Use a high smoke point oil like canola, vegetable, or grapeseed oil. The oil helps the seasoning adhere and ensures even browning in the air fryer.
• Sea Salt and Black Pepper: 2.5 ml (½ tsp) sea salt and 1.25 ml (¼ tsp) freshly ground black pepper. Seasoning before frying is essential for flavor from the inside out. Freshly ground pepper adds more aroma than pre-ground pepper.
• Gochujang: 60 ml (¼ cup) gochujang (Korean red chili paste). This is the key ingredient for the unique spicy-sweet flavor profile. Gochujang adds savory depth (umami) and heat. *If you prefer less spice, use a slightly smaller amount, perhaps 3 tbsp instead of ¼ cup.* Find this paste in the international aisle or at an Asian market.
• Honey: 60 ml (¼ cup) honey. The counterpoint to the gochujang heat, providing sweetness and stickiness. Use liquid honey for easy mixing and smooth glaze texture. *(Maple syrup or agave can be used as alternatives if necessary, but honey creates the traditional texture).*
• Soy Sauce: 30 ml (2 tbsp) alcohol-free soy sauce or tamari. Adds necessary saltiness and savory umami to the sauce. *Use tamari as a gluten-free alternative to soy sauce.* Ensure it is low-sodium to control the salt content; adjust based on preference.
• Rice Vinegar: 15 ml (1 tbsp) rice vinegar. A splash of acid to balance the richness and sweetness of the glaze. Use unseasoned rice vinegar for a clean flavor profile. *(Apple cider vinegar can be a substitute if you don’t have rice vinegar on hand).*
• Fresh Aromatics: 10 ml (2 tsp) grated fresh ginger and 5 ml (1 tsp) minced garlic. Fresh aromatics are essential for a potent and bright flavor. Grate the ginger finely or mince the garlic to avoid large chunks in the glaze.
• Sesame Oil: 5 ml (1 tsp) toasted sesame oil. Adds a strong nutty flavor to finish the sauce. Use toasted sesame oil for its robust flavor, not regular sesame oil.
• Garnish: 5 ml (1 tsp) toasted sesame seeds and 1 stalk green onion (scallion). Adds texture, visual appeal, and fresh aroma. Sprinkle just before serving to maintain crispness.

Step-by-Step Instructions

1. Prep the Chicken Wings for Air Frying: If using whole wings, separate them into drumettes and flats using a sharp knife; this ensures even cooking. Pat the chicken wings extremely dry with paper towels; this step is critical for developing a crispy skin in the air fryer. In a large mixing bowl, toss the dried wings with 15 ml (1 tbsp) neutral oil, 2.5 ml (½ tsp) sea salt, and 1.25 ml (¼ tsp) black pepper until every piece is coated. This simple seasoning layer for the air fried wings provides a base of flavor before adding the glaze.
2. Preheat and Arrange the Wings: Preheat your air fryer to 200°C (390°F) for at least 5 minutes to ensure consistent cooking temperature. Arrange the seasoned wings in a single layer in the air fryer basket, ensuring not to overcrowd; cook in batches if necessary. Overcrowding traps steam and prevents proper crisping. I usually cook 1.2 kg (2.5 lb) in two batches in my 5-quart air fryer to get the best results for this air fried wings recipe.
3. Air Fry for Crispy Texture: Air fry the wings for 20-25 minutes, flipping them halfway through (around 10-12 minutes). The wings are done when they are golden brown, crispy, and reach an internal temperature of 74°C (165°F). For extra crispy skin, cook for an additional 2-3 minutes at 200°C (390°F) after reaching the initial cook time. *If they don’t look golden enough, try increasing the temperature to 215°C (420°F) for the last few minutes to finish browning. This method for air fried wings ensures maximum crispness.*
4. Prepare the Sticky Glaze: While the wings are cooking, combine gochujang, honey, alcohol-free soy sauce, rice vinegar, grated ginger, minced garlic, and toasted sesame oil in a small saucepan. Whisk continuously over medium-low heat until the sauce is smooth and fully incorporated. Bring the mixture to a gentle simmer (not a rolling boil), stirring occasionally, for 3-5 minutes until it slightly thickens and becomes glossy; do not scorch the bottom.
5. Glaze and Garnish: Once the air fried wings are cooked, immediately transfer them to a large clean bowl. Pour the warm Gochujang Honey Glaze over the hot wings and toss gently until every wing is thoroughly coated and glistening. Plate the wings and sprinkle generously with toasted sesame seeds and thinly sliced green onions for a fresh finish.

How to Achieve Max Crispy Skin (The Air Fryer Secret)

The secret to achieving truly crispy air fried wings (that rival deep-fried ones) lies in managing moisture and heat. The most common mistakes are skipping the necessary prep steps or overcrowding the basket, both of which prevent the skin from crisping up properly.

• Pat Dry: Before seasoning, pat the wings extremely dry with paper towels. Any moisture on the surface will turn to steam in the air fryer, creating a soggy exterior instead of a crispy one.
• Do Not Overcrowd: Cook the wings in a single layer, ensuring there is space around each piece for hot air circulation. If you’re cooking a large batch, work in two smaller batches; overcrowding traps steam and prevents proper browning.
• High Heat Finish: If your air fried wings aren’t crispy enough at the 20-minute mark, increase the temperature to 215°C (420°F) for the last 2-3 minutes. This final blast of high heat helps render out any remaining fat and creates an extra crunchy exterior.
• Glaze Last: The high sugar content in a gochujang honey glaze means it can burn easily at high temperatures. Always air fry the wings first until they are fully crispy, then toss them in the warm glaze immediately after removing them from the air fryer.

Pairing Suggestions for Gochujang Glazed Wings

This sticky, spicy, savory recipe pairs perfectly with simple sides that cut through the richness. When planning a quick dinner or family meal, choose sides that offer textural contrast or acidity to balance the bold flavor of the air fried wings recipe.

• Carrot and Celery Sticks with Blue Cheese Dip: The cool, creamy dip and crunchy vegetables are classic pairings for rich wings. The cooling effect helps balance the heat of the gochujang.
• Steamed Rice: A simple side of steamed white rice or brown rice soaks up the extra glaze, turning this into a satisfying main meal.
• Quick Kimchi Slaw: A crunchy slaw with a light vinegar dressing provides great textural contrast and acidity to complement the sweet and spicy glaze.
• Simple Green Salad: A side salad with a light vinaigrette balances the heavy glaze and adds freshness to the meal.

FAQs about Air Fryer Chicken Wings

Q: Why are my air fried wings not crispy?

A: The main culprits are not patting the wings dry before cooking or overcrowding the air fryer basket. Cook in batches, leaving space around each wing for hot air circulation, and ensure the wings are completely dry when they go into the air fryer.

Q: Can I use frozen wings in this air fryer recipe?

A: Yes, but you must thaw them completely first and pat them very dry before proceeding with the recipe steps. Do not air fry from frozen; the steam released during thawing will prevent crisping.

Q: How can I adjust the spice level of the Gochujang glaze?

A: To make the glaze milder, reduce the amount of gochujang used in the sauce, replacing it with extra honey for sweetness. To make it spicier, add a pinch of cayenne pepper to the glaze ingredients before simmering.

Q: Can I make the glaze ahead of time?

A: Yes, you can prepare the gochujang glaze up to 3 days in advance and store it in an airtight container in the fridge. Reheat gently in a saucepan or microwave before tossing with the hot air fried wings recipe.

Q: What’s the best way to reheat leftovers?

A: Reheat leftover air fried wings in the air fryer at 190°C (375°F) for 5-7 minutes until hot and crispy again. I avoid reheating in the microwave because the skin gets soggy quickly. This air fryer wings recipe is perfect for high-protein snacks or quick lunches on subsequent days.

Q: Is this recipe gluten-free?

A: To make this recipe gluten-free, use tamari (a gluten-free soy sauce alternative) instead of regular soy sauce. All other ingredients listed are typically gluten-free, but check specific brands for gochujang as some may contain wheat.

Q: What temperature should chicken wings be cooked to?

A: The internal temperature of the thickest part of the wing should reach 74°C (165°F) to ensure they are fully cooked and safe to eat. Use an instant-read thermometer for accuracy.

Conclusion

This easy air fried wings recipe brings restaurant-quality flavor home with minimal effort and cleanup, perfect for easy dinner ideas or high-protein snacks. The combination of perfectly crispy air-fried skin and the sticky Gochujang honey glaze creates a truly satisfying bite every time. Pin this recipe for your next game night or family dinner to ensure you always have a delicious, family-friendly option ready to go.

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