Double air-fried for restaurant-level crunch. Gochujang honey glaze. No oil splatter.
Crispy Korean fried chicken in the air fryer using a double air-fry: coat wings in cornstarch, air fry at 400°F for 15 minutes, rest 5 minutes, fry another 5 minutes. Toss in gochujang-honey-soy sauce.
5 min
Prep
30 min
Ready in
2
Servings
Easy
Level
1 pound chicken wings
1 tablespoon neutral oil
1 pinch salt
1 pinch black pepper
3 tablespoon cornstarch
1 tablespoon ketchup
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon brown sugar
0.5 tablespoon soy sauce
0.5 tablespoon toasted sesame oil
0.5 tablespoon fresh ginger grated
2 clove garlic crushed
Coat
Toss wings with oil, salt, and pepper. Coat with cornstarch.
First fry
Spray air fryer basket. Arrange wings. Air fry at 400°F for 15 minutes.
Make sauce
Combine ketchup, gochujang, honey, brown sugar, soy sauce, sesame oil, ginger, and garlic. Heat until briefly boiling.
Second fry
Flip and air fry 5 more minutes. Rest 5 minutes. Spray lightly with oil and air fry a final 5 minutes at 400°F.
Glaze and serve
Toss wings in gochujang sauce. Serve with scallions and lime.
Ingredients
Batch
Units
Steps
Tips
✿The 5-minute rest lets steam escape before the final fry.
