Air Fryer Chicken Wings

Save It Print

Air Fryer Chicken Wings Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Optional Refrigeration time: 6 hours

The baking powder trick yields super-crispy wings and is worth planning ahead. But you’ll still have delicious wings without it: Omit the baking powder, but still season the wings with the kosher salt before air-frying them.

If you can’t find gochujang, try another favorite sauce for chicken wings and use the same air fryer method.


For the wings:

  • 3 pounds chicken wing drumettes and flats
  • 3 teaspoons baking powder
  • 2 teaspoons kosher salt

For the sauce:

  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 3 tablespoons butter, melted and kept warm

For the sesame mayonnaise dipping sauce:

  • 1 cup mayonnaise
  • 1 tablespoon toasted sesame oil
  • 3/4 teaspoon sugar
  • 1/8 teaspoon sriracha

To garnish:

  • Thinly sliced scallions, for garnish
  • Toasted sesame seeds, for garnish
  • Thin spears of cucumber
  • Thin slices of radish

Special equipment:

  • Air Fryer


1 Season and rest the wings: Pat the wings dry, if needed. In a large bowl, add the wings and toss them with the baking powder and salt until evenly coated.

Spread the wings around the bowl so they are in a single layer and refrigerate them, uncovered, for at least 6 hours and up to 24 hours.

Chicken wings in dusted in baking soda in a white bowl sitting on top of a stripped cloth.

2 Air fry the wings: Heat the air fryer to 380°F. Open the drawer and fit as many wings as you can in it without crowding them (for my 4.4-quart air fryer, this was 1-1/2 pounds of wings, or half the batch). Close the drawer. Cook for 25 minutes, shaking the drawer every 5 minutes to shuffle the wings around.

3 Make the sauce: As the wings cook, make the sauce. In a medium bowl, whisk together the gochujang, soy sauce, rice wine vinegar, sesame oil, and sugar. Set aside.

Air Fryer Chicken Wing Gochujang Sauce

4 Make the sesame mayonnaise: In a small bowl, whisk together the mayonnaise, sesame oil, sugar, and sriracha until smooth. Set aside.

5 Increase the air fryer temp: Once the wings have cooked for 25 minutes, increase the temperature of the air fryer to 400°F. Cook the wings for another 5 minutes. This gets them nice and brown and especially crispy.

6 Sauce and serve the wings: Mix the melted butter with the sauce (it might solidify a bit, but the heat of the wings will re-melt it). Add the wings to a large bowl, pour over half the sauce and toss the wings in the sauce.

Home made Air Fryer Chicken Wings with Gochujang Sauce in a bowl.

7 Serve and eat: Transfer to a serving platter and sprinkle with scallions and sesame seeds, if you like. Serve immediately, accompanied by the cucumbers, radishes, and sesame mayonnaise for dipping.

8 Cook the remaining wings: Reduce the temperature of your air fryer back to 380°F. Repeat steps 2 and 4. Toss them with the remaining sauce.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Save It Print

Content retrieved from:

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Back to top button