I must say these Korean Gochujang Chicken Wings in Air Fryer are the ultimate chicken wings, packed with bold, irresistible flavors. Spicy, sweet, tangy, crispy and savory — these air-fried Korean wings deliver it all. They’re super easy to make in an air fryer and require just about 10 minutes of active prep. The sauce is incredibly simple — as easy as a classic buffalo wing sauce — and best of all, the wings turn out insanely crispy even without adding oil. If you like a little adventure on your plate, try these Gochujang chicken wings and give your guests every reason to rave.
Whether you need a crowd-pleasing party appetizer, a cozy snack for movie night, or something to impress friends, these Korean Gochujang chicken wings will always hit the spot. They’re addictive — seriously, consider yourself warned.
Watch the Recipe Video of Korean Gochujang Chicken Wings
FAQs – Korean Gochujang Chicken Wings in Air Fryer (Video)
What are Korean Gochujang Chicken Wings
These wings are air-fried (not deep-fried) and tossed in a vibrant, fiery red sauce made with Korean chili paste called gochujang. The recipe uses no added oil yet yields a crispy exterior and a punchy, layered flavor thanks to the fermented paste, soy, vinegar and aromatics.
The air fryer locks in flavor while crisping the skin using the bird’s own fat. If you prefer a milder glaze, reduce the gochujang slightly or add a teaspoon of honey to the sauce — it tones down heat without losing the core flavor.
No, these are not Korean-style breaded fried wings. Traditional Korean fried chicken is usually breaded and deep-fried; this recipe skips the coating and the deep frying for a lighter but still crispy result.
Ingredients Used
- Chicken wings (drumettes and flats)
- For the sauce: gochujang, butter, soy sauce, rice vinegar, rice wine, minced ginger and garlic, salt (optional honey to mellow heat)
What is Gochujang
Gochujang is a Korean fermented red chili paste made from red chili, glutinous rice, fermented soybeans (meju) and barley malt. It has a rich, deep red color and combines savory, sweet and spicy elements. Because it’s concentrated, a little goes a long way and an opened tub lasts a long time in the refrigerator.
Where to buy Gochujang
Gochujang is widely available at Asian grocery stores and many mainstream supermarkets. Asian stores often carry larger, more economical tubs while specialty grocery chains may sell smaller premium tubs.
Gochujang Substitute
For this recipe gochujang is the star and there’s no true substitute for its fermented depth. If you only need heat rather than the signature flavor, you can use sriracha in casual dishes, but for authentic taste stick with gochujang.
What does Gochujang taste like
Expect a spicy, fermented, umami-rich and slightly sweet flavor — meaty and complex.
How long does Gochujang last in the fridge
Gochujang keeps very well. After opening, store it in the fridge for up to a year or more; avoid prolonged exposure to direct sunlight which can affect color and flavor.
Why use an Air Fryer for these wings
The air fryer is fast, efficient and mess-free. Benefits for this recipe include:
- No deep frying and fewer calories.
- Zero added oil required — the wings crisp with their own fat.
- Shorter cooking time and easy cleanup.
- An air fryer locks in flavors and mimics deep-fried texture very well.
How to make Korean Gochujang Chicken Wings in an Air Fryer
These wings are quick and straightforward. Active sauce prep takes about 10 minutes while the air fryer crisps the wings.
Start by seasoning wings with salt, crushed pepper and a little paprika. Air fry at 400°F: 5 minutes, flip, then 4 more minutes (total 9 minutes) until crisp.
Meanwhile make the sauce: melt butter in a saucepan over medium-high heat and add gochujang, rice vinegar, rice wine, soy sauce, minced ginger and garlic. Reduce heat to low and simmer for about 5 minutes, stirring frequently, until the sauce thickens slightly. If desired, add 1 tsp honey to soften the heat.
When the wings are done, toss them in the warm gochujang sauce until evenly coated. Serve immediately — they pair beautifully with a cold beer or a glass of wine.
Don’t miss these Super Easy Chicken recipes from Foodies Terminal!
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- Air Fried Chili Chicken
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Pro tips to make crispy spicy Korean Gochujang Chicken Wings in Air Fryer
- Do not spray or brush oil on the wings before air frying; they crisp well from their own fat.
- Make extra sauce and keep it handy — some guests will want a heavier coating and others a lighter glaze.
- Extra sauce makes a delicious dip.
- If you prefer a thinner coating, reduce the amount of gochujang in the sauce.
- When simmering the sauce, use medium-low heat and stir frequently to prevent sticking. Simmer about 5 minutes until it thickens slightly.
- For the crispiest wings, air fry and toss in sauce right before serving. If you prepare sauce ahead, reheat briefly to restore its shine.
Baked or Deep-Fried Options
If you don’t have an air fryer, you can bake the wings at 425°F for about 15 minutes per side until crisp, then toss with sauce. To deep-fry, heat oil to 375°F (190°C) and fry wings for 8–10 minutes until golden, then drain and toss with sauce.
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Korean Gochujang Chicken Wings in Air Fryer (Video)
Watch Recipe Video
Ingredients
For the Air Fried Chicken
- 6 chicken winglets (drumettes + flats)
- 1/4 tsp paprika
- 1/2 tsp crushed pepper
- Salt to taste
For the Korean Gochujang Sauce
- 2 tbsp butter
- 2.5 tbsp gochujang
- 2 tbsp rice vinegar
- 2.5 tbsp soy sauce
- 2.5 tbsp rice wine
- 1 tsp minced ginger
- 1 tsp minced garlic
Instructions
How to Air Fry the Chicken Wings
- Season wings with paprika, salt and crushed pepper; mix to coat.
- Air fry at 400°F for 5 minutes.
- Flip the wings and air fry at 400°F for another 4 minutes until crisp.
How to prepare the Korean Gochujang Sauce
- In a saucepan over medium-high heat, add butter and let it melt.
- Add gochujang, rice vinegar, rice wine, soy sauce, minced ginger and garlic. Reduce heat to low and mix.
- Simmer on low for about 5 minutes, stirring frequently, until the sauce thickens slightly. Turn off the heat.
How to assemble the wings
- Place the sauce in a clean bowl, add the air-fried wings and toss until well coated. Serve immediately.
Notes
- Use less gochujang for a thinner coating if preferred.
- Stir the sauce frequently while simmering to prevent sticking.
- Simmer on medium-low heat and do not overcook the sauce.
- For maximum crispiness, toss wings in sauce just before serving.
- You can make the sauce ahead and refrigerate for 4–5 days; reheat before using.
Measuring cup used: 1 cup = 240 ml & 1 teaspoon = 5 ml.
PLEASE NOTE: Nutrition values are estimates. If you rely on them for diet purposes, please use your preferred nutrition calculator.
Nutrition
Serving: 4 g | Calories: 480 kcal | Carbohydrates: 9.4 g | Protein: 66.7 g | Fat: 18.1 g
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