Korean fried chicken wings
Shatteringly crunchy air-fried wings in a sticky, sweet-spicy gochujang glaze, the Korean fried chicken you’d usually order in.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.89 a serving
- 640 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1½ lb chicken wings, flats and drumettes
- 2 tbsp gochujang
- 2 tbsp ketchup
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp sesame seeds (optional)
- 2 tbsp peanuts, crushed (optional)
From your pantry
- 3 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
Each serving has about 640 calories, 36 g protein, 44 g carbs and 35 g fat, and costs about $3.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 380°F for 5 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 5 min
the wings very dry and them in a big bowl with the cornstarch, baking powder, salt, garlic powder and pepper until coated. Shake off the extra.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Brush the oil over any dry white spots, lay the wings in the basket in one layer, and cook 12 minutes.
Timer: 12 min
Dolly’s tip: Dry cornstarch stays chalky. A little oil on every white patch is what turns it crunchy.Flip the wings, turn the air fryer up to 400°F, and cook 8 to 10 minutes more, until crackly and the thickest drumette reads 165°F.
Timer: 9 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the gochujang, ketchup, honey, soy sauce, garlic and sesame oil in a small over medium for 2 to 3 minutes, until bubbling and glossy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 2 min 30 sec
the hot wings in the sauce and sprinkle with sesame seeds and crushed peanuts.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Sauce them right before eating so they stay crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
