These Air-Fryer Gochujang Chicken Wings are everything I crave in a quick and flavorful snack or appetizer. They’re crispy on the outside, juicy on the inside, and coated in a sticky, spicy, slightly sweet glaze that’s packed with bold Korean flavors. I love how easily they come together in the air fryer—no deep frying, no mess—just irresistibly delicious wings with minimal effort. Perfect for game nights, casual get-togethers, or even just dinner for one.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s a perfect balance of heat, sweetness, and umami. The gochujang adds a deep, fermented chili flavor that pairs beautifully with the tangy, garlicky sauce. The air fryer ensures a crispy texture without extra oil, and the wings turn out beautifully caramelized and glazed. It’s one of those recipes that feels indulgent but is surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Wings

• 2 Pounds Chicken Wings – I usually use split wings with the tips removed.

• 1 Teaspoon Kosher Salt – Enhances the natural flavor of the chicken.

• 1 Teaspoon Black Pepper – Adds a mild kick. I sometimes use gochugaru (Korean red pepper flakes) instead for extra heat and authenticity.

For The Sauce

• 2 Tablespoons Gochujang – A Korean chili paste that gives these wings their bold, spicy-sweet flavor.

• 1 Tablespoon Mayonnaise – Adds creaminess and helps the sauce cling to the wings.

• 1 Tablespoon Toasted Sesame Oil – Brings a rich, nutty aroma to the sauce.

• 1 Tablespoon Fresh Ginger, Minced – I use freshly grated ginger for a pungent, warming bite.

• 1 Tablespoon Garlic, Minced – Fresh garlic gives the sauce depth and a savory edge.

• 1 Teaspoon Granulated Sugar – Balances the spice and adds a touch of sweetness.

• 1 Teaspoon Agave Nectar Or Honey – Adds stickiness and a natural sweetness that helps the glaze caramelize.

• 1 Teaspoon Sesame Seeds – For garnish; I sprinkle these on at the end for crunch and presentation.

• 1/4 Cup Chopped Scallions – Also for garnish; they add freshness and color.

Directions

1. I start by patting the chicken wings dry with paper towels—this helps them crisp up better in the air fryer. Then I season them evenly with kosher salt and either black pepper or gochugaru for a spicier kick.

2. I place the seasoned wings in the air fryer basket in a single layer, making sure not to overcrowd them. I set the air fryer to 400°F and cook the wings for 20 minutes, flipping them halfway through for even browning.

3. While the wings are cooking, I mix together all the sauce ingredients in a small bowl: gochujang, mayonnaise, toasted sesame oil, minced ginger, minced garlic, sugar, and honey (or agave). I stir until it becomes a smooth, thick sauce.

4. When the wings reach an internal temperature of 160°F (I use a meat thermometer to check), I transfer them to a large bowl and pour about half of the sauce over them. I toss the wings well to coat them evenly.

5. I return the coated wings to the air fryer basket and cook for an additional 5 minutes. This helps the sauce caramelize and form a sticky glaze.

6. Once done, I move the wings to a serving plate and finish them with a sprinkle of sesame seeds and chopped scallions. I serve the remaining sauce on the side for dipping.

Servings And Timing

This recipe serves 4 people as an appetizer or small meal.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Variations

• Make It Extra Spicy: I add a bit of sriracha or a pinch of extra gochugaru to the sauce for more heat.

• Oven-Baked Version: If I don’t have an air fryer, I bake the wings at 425°F for 40–45 minutes on a wire rack over a baking sheet, flipping them halfway through. I glaze them under the broiler for the last few minutes.

• Sweeter Glaze: For a more honey-forward flavor, I increase the honey or agave by an extra teaspoon.

• Boneless Wings Option: I sometimes use boneless chicken thighs or tenders cut into pieces instead of traditional wings for a different texture and faster cooking.

• Soy-Free: I use a soy-free gochujang alternative or make my own if I want to avoid soy products.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to 3 days.
To reheat, I use the air fryer again at 375°F for 5–7 minutes until the wings are heated through and crispy. If I’m short on time, I microwave them, but I lose some of that lovely crispiness. I avoid reheating in the oven for small portions because it takes longer and doesn’t restore the texture as well as the air fryer does.

FAQs

Can I Use Frozen Wings?

Yes, I can use frozen wings, but I need to thaw them completely before cooking for best results. If I cook straight from frozen, I add 5–8 extra minutes to the first cooking stage and make sure the internal temperature reaches 165°F.

What Is Gochujang And Where Can I Find It?

Gochujang is a fermented Korean chili paste with a deep, complex flavor. It’s spicy, slightly sweet, and savory. I usually find it in the international aisle of most grocery stores or in Asian markets. It’s also available online.

Can I Make This Without An Air Fryer?

Yes, I can bake the wings at 425°F for about 40–45 minutes, flipping them halfway through. I still toss them in sauce after they’re cooked, then broil them for 2–3 minutes to get that sticky glaze.

Do I Have To Use Mayonnaise In The Sauce?

The mayonnaise adds a creamy texture and helps the sauce cling to the wings. If I want to avoid it, I substitute with Greek yogurt or simply skip it—the wings will still taste great, though the sauce may be a bit thinner.

Can I Prepare The Sauce Ahead Of Time?

Yes, I often make the sauce a day ahead and store it in the refrigerator in an airtight container. It saves time and allows the flavors to develop even more. I just give it a quick stir before using.

Conclusion

These Air-Fryer Gochujang Chicken Wings have become one of my favorite go-to recipes when I want something bold, flavorful, and easy. The spicy-sweet glaze, crispy texture, and fast cook time make them a winner every single time. Whether I’m hosting guests or just treating myself, these wings hit the spot—and they might just become a staple in my kitchen too.