Description
Crispy chicken wings glazed with a sweet-tangy-spicy Korean-East Asian fusion sauce, made effortlessly in the air fryer. Perfect for game-day snacks or comfort food with bold flavors.
Ingredients
2kg / 4lbs chicken wings (fresh, split at joints)
1 tsp salt
1/2 tsp white pepper
1 tsp garlic powder
1 tsp Chinese five-spice
3 tbsp soy sauce (or tamari for gluten-free)
3 tbsp honey
1 tbsp Gochujang (Korean chili paste, ensure alcohol-free)
1 tbsp grated ginger
1 tsp rice vinegar
1 tbsp cooking oil (e.g., peanut or vegetable)
Instructions
Pat chicken wings dry and season with salt, white pepper, garlic powder, and Chinese five-spice. Toss to coat evenly.
In a small bowl, mix soy sauce, honey, Gochujang, ginger, rice vinegar, and 1 tbsp oil to form the glaze.
Preheat air fryer to 200°C (400°F). Arrange wings in a single layer and spray with oil. Air fry for 15 minutes, flipping halfway.
Brush wings with half the glaze. Air fry for 8 minutes, then flip, brush with remaining glaze, and air fry 3-5 more minutes until golden and sticky. Serve immediately.
Notes
Use this link to check for alcohol-free Gochujang. For bolder spice, add chili flakes to the glaze. Glaze can be made ahead and stored for up to 3 days. Wings can be frozen uncooked for later use.
Nutrition
- Serving Size: 4 wings
- Calories: 320
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg