With a minimal amount of oil, these air fryer chicken wings are incredibly crispy! It just takes about 30 minutes to cook wings in an air fryer that are served tossed in a delicious, spicy gochujang sauce!
Our air-fried wings in a spicy gochujang recipe
Who doesn’t love wings that are crispy without all of the fat of deep frying?! This recipe is so easy to make, but the flavor makes you think you went out to an Asian-fusion-type bistro! Delicious and crispy chicken wings that are healthier for you and made in the comfort of your home. We don’t use baking powder for these air fryer wings either! As we said, it’s super simple. These wings get crispy from the natural oils in the chicken skin. Drool-worthy!
You just have to try out our sauce recipe, and you’ll need the Korean staple ingredient, gochujang. Gochujang is spicy, a little sweet, and full of umami flavor. Our sauce looks a bit dark like traditional bbq sauce, but that’s just because we cooked the sauce a bit and added dark-colored ingredients, such as coconut aminos and date syrup. So, don’t be fooled by the pictures, because these wings do not have a regular bbq sauce on them.
Tips for crispy air fried chicken wings
Don’t overcrowd the pan. It’s better to do the chicken wings in batches in order to get a delicious crispy outside. Or make sure to use a large air fryer if you want to make it more wings in one fell swoop. Make sure the wings aren’t overlapping. Allowing adequate space between the wings will help them to cook evenly and crisply all over.
Can you air fry frozen chicken wings?
Frozen wings can be cooked in an air fryer! If using frozen wings, air fry them for an additional 5 minutes at 380°F (total time: 29 minutes). If the frozen wings stay together at first, simply shake the basket after a few minutes to separate them. Then increase the temperature for the final 6 minutes to crisp them up. Continue cooking at 5-minute increments until the wings are golden brown and to your desired crispiness.
More gochujang-based recipes you’ll love
- 10 chicken wings (or about 6 jumbo-sized wings)
- 1 Tbsp avocado oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp toasted sesame seeds
For the spicy gochujang sauce:
- 2 Tbsp date syrup (or honey)
- 2 tsp fish sauce
- 3 Tbsp coconut aminos
- 2 Tbsp Apple cider vinegar
- 2 tsp gochugaru
- 1 Tbsp gochujang
- 1 Tbsp ketchup
- 1 Tbsp garlic, minced
- 1 tsp ground black pepper
- 1.5 Tbsp ghee
- If the handbook says to, preheat your air fryer.
- Prep the chicken wings. Separate the wings into drums and flats if they’re not already separated. Season the chicken wings (frozen or thawed) with a tablespoon of avocado oil, kosher salt, and ground black pepper. Fill the air fryer basket with chicken wings and place it in the air fryer.
- Cook the wings for about 20 minutes at 380°F (190°C). Shake the basket after ten minutes to ensure consistent cooking.
While the wings are cooking, start making the spicy gochujang sauce.
- Combine all of the ingredients together in a small saucepan on medium heat. Stir everything together well and you just want this sauce to heat up. Once it’s heated and mixed together well then you can turn off the burner, but leave the saucepan there so the sauce stays warm.
- When the timer goes off, shake the basket and make sure all of the chicken wings are rotated. Turn the air fryer temp up to 400°F (200°C), and cook for another 6 minutes, or until the skin is golden brown and crispy to your preferred crispiness. If after 6 minutes, the wings are not to your desired crispiness, continue air frying in 4-minute increments and shake/rotate the wings each time. You may also need to crisp the wings in batches, depending on the size of your air fryer.
- Toss the crispy wings in a bowl with the spicy gochujang sauce. Top with toasted sesame seeds. Enjoy!
Serve with a side of blue cheese or ranch dressing, celery sticks, and/or carrots (if desired).
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