Glazed Korean BBQ Chicken Wings
Crispy air-fried chicken wings glazed with a delicious Korean gochujang sauce made with garlic, ginger, and onion. These wings are perfect for weeknight dinners, great as an appetizer or main dish. The marinade includes gochujang (Korean fermented chili paste), honey, soy sauce, and rice vinegar for a perfect balance of spicy, sweet, and tangy flavors. Drumettes are coated in the marinade, chilled, then air-fried until golden and glazed.
Ingredients
Instructions
- 1
In a small blender, combine the garlic, ginger, onion, 3 tablespoons of the soy sauce, the applesauce, 1 tablespoon of the gochujang, 1 tablespoon of the honey, and the vinegar. Process until smooth.
- 2
Pour the sauce into a large zip-top plastic bag and add the chicken. Massage the marinade into the chicken, making sure all the wings are coated evenly. Refrigerate the chicken for at least 1 hour or up to overnight.
Timer: 1h - 3
When ready to cook, preheat an air fryer to 400°F. Spray the basket with oil.
- 4
In a small bowl, combine the remaining 1 tablespoon soy sauce, 1 tablespoon gochujang, 1 tablespoon honey, and the sesame oil.
- 5
Remove the chicken from the marinade and discard the excess marinade. Place half of the chicken drumettes in the air fryer basket in a single layer and cook for 16 to 18 minutes, shaking halfway, until the chicken is no longer pink in the center of the thickest part. Brush half of the sauce onto the wings and cook for 2 more minutes, until golden.
Timer: 18m - 6
Transfer to a plate and repeat with the remaining wings and sauce. Once all the wings are cooked, return the first batch to the air fryer and cook for 1 minute so that everything is hot.
Timer: 1m - 7
Serve topped with the scallions and sesame seeds.
- 8
Alternative for oven: Bake at 425°F for 45 minutes, turning halfway. Brush with the soy-gochujang sauce and cook for 2 more minutes.
Timer: 45m