Finger. Licking. Good. Once you’ve had air-fryer wings, we guarantee you’ll never want them any other way. By cooking chicken wings in an air fryer, you’ll get crispier results than you would from baking wings and way less mess than with deep frying. Win-win.
Follow this formula for chicken that is perfectly juicy on the inside and crispy on the outside — complete with an awesome sauce — that also works with your own signature seasonings and sauces.
Step 1
Pat chicken wings dry and season with 1/8 tsp salt.
Step 2
In large bowl, combine gochujang, mirin, vinegar, maple syrup, sesame oil, ginger and garlic.
Step 3
Heat air fryer to 400°F. Working in batches if needed, place wings in air-fryer basket and air-fry, turning with tongs halfway through cooking, until skin is browned and chicken is almost cooked through, 15 minutes. Transfer to a plate if working in batches.
Step 4
Once all wings have been air-fried, brush them with 3 tablespoons of gochujang sauce and cook until browned in spots, 4 minutes more.
Step 5
Transfer wings to bowl with remaining sauce and toss to coat. Sprinkle with scallions and sesame seeds and serve immediately.
