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Air Fryer Korean Fried Chicken (Printable Version)

Crispy Korean chicken wings with sweet-spicy gochujang sauce, made easy in the air fryer for maximum crunch.

# Ingredients:

→ Main Ingredients

01 - 2 lbs skin-on chicken wings
02 - 2 tablespoons avocado oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 cup potato starch
06 - cooking spray oil

→ Gochujang Sauce

07 - 3 tablespoons gochujang paste
08 - 2 tablespoons ketchup
09 - 2 tablespoons rice vinegar
10 - 2 tablespoons honey
11 - 2 tablespoons tamari sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon sesame oil
14 - 3 garlic cloves, minced

→ Garnish

15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Preheat the air fryer to 400°F (200°C).
02 - Place chicken wings in a large mixing bowl and coat thoroughly with avocado oil, sea salt, and black pepper.
03 - Add potato starch to the seasoned wings and toss until evenly coated with a light, uniform layer.
04 - Spray air fryer basket with cooking oil. Arrange chicken in single layer, spray tops with oil, and cook for 10 minutes.
05 - Flip wings, spray exposed side with oil, and cook for another 10 minutes until golden brown and crispy.
06 - While chicken cooks, combine all sauce ingredients in a small saucepan and heat over medium heat until boiling for 1 minute. Remove from heat.
07 - Toss hot chicken wings in the gochujang sauce until completely coated. Serve immediately garnished with sliced green onions and sesame seeds.

# Notes:

01 - Cook in batches if necessary to avoid overcrowding the air fryer basket for optimal crispiness.
02 - For gluten-free preparation, ensure gochujang paste is certified gluten-free as most brands contain wheat.
03 - Adjust spice level by increasing gochujang quantity or substituting ketchup with additional gochujang.
04 - Oven alternative: Bake at 425°F (220°C) for 50 minutes, flipping halfway through on parchment-lined baking sheet.
05 - Serve immediately for best texture. Leftovers can be re-crisped in air fryer at 400°F for 10 minutes.

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