These crispy Korean chicken wings with gochujang, Szechuan and honey glaze are simple to make, but packed with flavour. The gochujang provides a gentle heat, the honey adds a touch of sweetness, while the Szechuan pepper brings that little tingle to these spicy chicken wings that keeps you coming back for more.
If you love spicy chicken wings that are crispy on the outside and sticky with just the right kick of heat, these air-fried Korean gochujang chicken wings are well worth trying. They've got a lovely balance of sweet, spicy and savoury, with a touch of Szechuan pepper for tingle and honey to make the glaze sweet and sticky.
The best part is that the wings are crispy - without the need to add any baking powder!
I'm not a lover of coating chicken wings in baking powder to make them crispy - I can always taste it! So I've been experimenting with different ways to get crispy chicken wings without baking powder and without deep frying, and I think I've cracked it with this recipe!
The trick is to get the chicken wings as dry as possible, then coat them lightly with salt, a drizzle of olive oil and a very light sprinkling of cornflour. Pop them into the air-fryer (or oven if you prefer) for 25 to 30 minutes, and they develop a proper crunch on the outside, with juicy, succulent meat inside.
The gochujang-Szechuan glaze is made by combining all the ingredients in a small saucepan, bringing to a boil and simmering for 2 or 3 minutes. To preserve the crispiness of the chicken wings, coat them with the glaze just before serving. Any remaining glaze can be served separately in a bowl as a dipping sauce.
You might also like to try these other chicken wing recipes:
- oven-baked, honey-glazed chicken wings
- sticky honey-lemon chicken wings
- crispy air-fryer chicken wings with blue cheese sauce
- crispy chicken wings with barbeque sauce (this one actually uses baking powder to crisp them)
Jump to:
- Why you should try these crispy gochujang chicken wings
- Recipe information
- Ingredients for crispy Korean chicken wings
- Instructions for Korean chicken wings
- How to cook the chicken wings in the oven
- Tips for a successful outcome
- Serving suggestions
- Substitutions
- Equipment for making gochujang chicken wings
- Storage
- Top Tip
- FAQ
- Save for later
- Related recipes
- 📋The recipe
Why you should try these crispy gochujang chicken wings
- Crispy without the effort - no deep frying, no baking powder - the air fryer or oven does all the work.
- Full of flavour - a lovely mix of gochujang heat, honey sweetness and a little Szechuan tingle that keeps you reaching for just one more of these Asian-style chicken wings.
- Simple ingredients - nothing fancy or hard to find - just a few bits that you can keep in your cupboard for whenever the craving hits.
- Perfect for sharing - whether it's a game night, a friendly get-together or just a quick and easy meal, these wings always go down well. And with the festive season fast approaching, these sweet and spicy chicken wings will make a great addition to your buffet table.
- Easy to scale - just make a double batch and keep the crispy, unglazed wings warm in a low oven until you are ready to serve.
- Easy air fryer dinner. See Serving Suggestions below for loads of ideas to turn these sticky spicy chicken wings into a delicious meal. You could probably serve them a different way every night of the week!
Recipe information
- ⌚ Prep time - 15 minutes - to cut up the wings and coat them with cornflour.
- ⌛ Cooking time - 25 minutes - and you can make the gochujang sauce while the wings are baking.
- 🍚 Yield - approximately 20 pieces.
Ingredients for crispy Korean chicken wings
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
Chicken wings
- Chicken wings. Use a sharp knife to remove the wing tip, and discard it or use it to make stock. Cut the wing between the joint to separate it into the drumette and the flat part. If you have time, leave the wings uncovered, on a plate in the refrigerator for a couple of hours or up to overnight. Otherwise pat them as dry as possible with a piece of paper kitchen towel.
- Salt (not pictured). This is optional, but I like to sprinkle a light coating of salt on the chicken wings before coating them in oil and cornflour.
- Olive oil. A very light coating of olive oil on the dry chicken helps the cornflour stick.
- Cornflour or cornstarch. The wings will be coated lightly with cornflour to help develop the crispy exterior.
Honey-gochujang glaze ingredients
- Gochujang paste. This adds the main heat and a deep savoury flavour. It gives the sauce a thick, sticky texture. Substitute with a tablespoon of sriracha (for heat) and a teaspoon of tomato puree (for flavour and body). If you do substitute, taste the sauce (once it has cooked) for sweetness - you may find you need to add a little extra honey.
- Szechuan peppercorns. These add the distinctive Szechuan pepper tingle or buzz. You may also experience a slight numbing sensation. There isn't a comparable substitute insofar as the numbing sensation goes, but a half teaspoon of black pepper and a pinch of finely grated lemon zest will provide a peppery warmth and the slight citrusy flavour of Szechuan pepper.
- Honey. Adds a smooth, rounded sweetness that helps balance the heat of the gochujang. It also adds extra stickiness to help the sauce stick to the wings.
- Brown sugar. The molasses in the brown sugar adds a caramel richness that you wouldn't get from honey alone.
- Rice wine vinegar. Adds acidity to cut through the sweetness. Substitute with any white or fruity vinegar. Don't use brown malted vinegar.
- Dark soy sauce. Adds saltiness and seasoning. Substitute with Worcestershire sauce, but use slightly less.
- Garlic and ginger paste. Add the final layer of flavour to round out the taste of the sauce. I've used garlic and ginger paste because they are easier to measure, but you could substitute them with finely minced fresh garlic and ginger.
- Water (not shown). A little water added to the ingredients helps thin the sauce to a thick pourable consistency.
Instructions for Korean chicken wings
Step 1: Sprinkle the dried chicken wings lightly with salt. Drizzle them with olive oil and toss to coat. Sprinkle over the cornflour and turn the wings to coat them all over.
Step 2: Preheat the airfryer for 5 minutes to 200C / 400F. Arrange the wings in a single layer in the basket.
Step 3: Cook the wings for 25 minutes, turning them once halfway through.
Step 4: While the wings are baking, combine all the ingredients for the sauce into a small saucepan. Bring to a boil, then turn the heat to low and simmer for 2 to 3 minutes until the sauce is thick and glossy.
How to cook the chicken wings in the oven
To cook the chicken wings in the oven:
- Prepare and coat the wings as above.
- Arrange them (skin-side down) in a single layer on a wire rack set above a baking tray (to catch the drips).
- Bake in a preheated oven (195C/390F) for 30 - 35 minutes, turning skin-side up after 15 minutes.
- If the wings are not sufficiently crispy after this time, leave them for a further 2 to 3 minutes, or brown them under the grill/broiler. Keep your eye on them - the high sugar content in the glaze will burn easily.
Tips for a successful outcome
Here are my top tips to ensure your crispy gochujang chicken wings always turn out perfectly:
- Dry the wings thoroughly. Moisture is the enemy of crispness, so ensure your wings are completely dry before coating them.
- Use a light coating of cornflour. This makes all the difference and helps give a crunchy skin. Don't add too much cornflour - a light coating is all that is necessary.
- Don't overcrowd the air fryer. Leave space between the wings for the air to circulate. Cook in batches if necessary and turn halfway through cooking to ensure even browning on all sides.
- Preheat the air fryer. This gives the wings a head start and allows them to start to crisp immediately instead of steaming.
- Toss the wings in the sauce at the last minute. Once the wings are coated in sauce, they will start to lose their crispness, so add the sauce just before serving.
Serving suggestions
While these air fryer chicken wings are perfect simply handed round as a snack, here are a few ways you could turn them into a more substantial meal:
- Add a dip
- sweet chilli
- blue cheese
- ranch
- Add some starch
- Add a salad
- Add some vegetables
- chakalaka - a spicy South African vegetable relish
- crispy onion fritters
- garlic stuffed mushrooms
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
This is a recipe for chicken wings, so unfortunately, it will never be vegetarian or vegan-friendly.
Gluten-free. The wings themselves are naturally gluten-free. Make sure you use gluten-free soy sauce (or tamari) instead of regular soy sauce. Check the packaged gochujang - some brands contain wheat.
Daily-free. This recipe is naturally dairy-free. If you intend to serve the wings with dips, swap any cream-based dips for dairy-free versions.
Nut-allegies. The recipe contains sesame oil, which can be left out if necessary.
Equipment for making gochujang chicken wings
The main equipment items needed for these spicy chicken wings are as follows:
- Air fryer. A bit of a no-brainer - these are air fryer chicken wings after all! I used a Cosori basket-type air fryer, but an oven-type air fryer with racks will work just as well. In fact, that might be better, because those air fryers have racks that allow you to cook more food at once. You could also use an air fryer with a paddle that rotates.
- Saucepan for making the glaze.
- Sharp knife or kitchen shears for jointing the chicken wings.
Storage
Leftover glaze can be stored in a clean screw-top jar in the refrigerator for up to a month.
Leftover chicken wings can be stored in a covered container in the refrigerator for up to 3 days.
Serve leftover chicken wings cold, or reheat them in the microwave for 15 to 20 seconds. Bear in mind they won't be crispy.
I wouldn't recommend freezing these wings (either glazed or not) for a few reasons:
- The wings will lose their crispness once frozen and defrosted.
- You could reheat them in the air fryer, but by the time they have turned crispy, they will have dried out.
- By the time it takes to defrost and reheat them, you could have whipped up a fresh batch.
- Freshly made are best!
Top Tip
For crispiest results, allow the wings to chill uncovered in the refrigerator before cooking. This air-dries the skin and makes all the difference. 1 to 2 hours will work, but overnight is ideal.
FAQ
Gochujang is a Korean fermented chilli paste made from red chilli peppers, glutinous rice, fermented soy beans and salt. It has a deep red colour and a thick sticky texture, with a flavour that is both spicy and sweet.
You can find it in Asian supermarkets, and also in the Asian aisle of most large supermarkets.
Once opened, it should be stored in the refrigerator, where it should keep for up to 3 months.
The heat level can vary between brands, so unless you're familiar with a particular brand, start with a smaller amount than a recipe calls for, taste and add more if necessary.
Szechuan (or Sichuan) peppercorns are not really pepper at all. They are the dried flowers of the prickly ash shrub, and are known for their citrusy aroma and unique mouth-numbing sensation. They don't provide much heat; the sensation is a numbing tingle rather than spiciness.
This is a matter of preference. The peppercorns are quite soft, not hard like black pepper, for example, and they soften even more as they simmer in the sauce. I like to leave them whole so that you get a little tongue-tingle when you bite into one.
Save for later
If you would like to try these Szechuan chicken wings, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my chicken and poultry recipes page for other recipes using chicken. Here are a few you might like:
📋The recipe
Crispy Korean chicken wings with sticky gochujang-Szechuan glaze
(Click the stars to rate this recipe)
Equipment
- Air fryer OR
- Oven tray with rack
- Small saucepan
- Sharp Knife OR
- Kitchen shears
- Spatula
Ingredients
Chicken wings
- 2.25 pounds / 1kg chicken wings jointed and wing tip discarded
- ½ teaspoon salt
- 1 teaspoon olive oil
- 3 teaspoons cornflour or cornstarch
Gochujang-Szechuan-honey sauce
- 2 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon dark soy sauce
- 1 teaspoon Szechuan peppercorns
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic paste or an equivalent amount of freshly minced garlic
- ½ teaspoon ginger paste or an equivalent amount of freshly minced ginger
- 1 tablespoon dark brown sugar
- ¼ cup / 60 ml cold water
Instructions
Chicken wings
- Use a sharp knife to remove the wing tip, and discard it or use it to make stock. Cut the wing between the joint to separate it into the drumette and the flat part. If you have time, leave the wings uncovered, on a plate in the refrigerator for a couple of hours or up to overnight. Otherwise pat them as dry as possible with a piece of paper kitchen towel.2.25 pounds / 1kg chicken wings
- Sprinkle the dried chicken wings lightly with salt. Drizzle them with olive oil and toss to coat. Sprinkle over the cornflour and turn the wings to coat them all over.½ teaspoon salt, 1 teaspoon olive oil, 3 teaspoons cornflour or cornstarch
- Preheat the airfryer for 5 minutes to 200C / 400F. Arrange the wings in a single layer in the basket.
- Cook the wings for 25 minutes, turning them once halfway through.
Gochujang-Szechuan-honey sauce
- While the wings are baking, combine all the ingredients for the sauce into a small saucepan. Bring to a boil, then turn the heat to low and simmer for 2 to 3 minutes until the sauce is thick and glossy.2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon dark soy sauce, 1 teaspoon Szechuan peppercorns, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, ½ teaspoon garlic paste, ½ teaspoon ginger paste, 1 tablespoon dark brown sugar, ¼ cup / 60 ml cold water
- Coat the wings in the sauce immediately before serving. Serve any remaining sauce in a small bowl for dipping.
Notes
- Prepare and coat the wings as above.
- Arrange them (skin-side down) in a single layer on a wire rack set above a baking tray (to catch the drips).
- Bake in a preheated oven (195C/390F) for 30 - 35 minutes, turning skin-side up after 15 minutes.
- If the wings are not sufficiently crispy after this time, leave them for a further 2 to 3 minutes, or brown them under the grill/broiler. Keep your eye on them - the high sugar content in the glaze will burn easily.
Recipe tips:
- Dry the wings thoroughly. Moisture is the enemy of crispness, so ensure your wings are completely dry before coating them.
- Use a light coating of cornflour. This makes all the difference and helps give a crunchy skin. Don't add too much cornflour - a light coating is all that is necessary.
- Don't overcrowd the air fryer. Leave space between the wings for the air to circulate. Cook in batches if necessary and turn halfway through cooking to ensure even browning on all sides.
- Preheat the air fryer. This gives the wings a head start and allows them to start to crisp immediately instead of steaming.
- Toss the wings in the sauce at the last minute. Once the wings are coated in sauce, they will start to lose their crispness, so add the sauce just before serving.
- Leftover glaze can be stored in a clean screw-top jar in the refrigerator for up to a month.
- Leftover chicken wings can be stored in a covered container in the refrigerator for up to 3 days.
- Serve leftover chicken wings cold, or reheat them in the microwave for 15 to 20 seconds. Bear in mind they won't be crispy.
- The wings will lose their crispness once frozen and defrosted.
- You could reheat them in the air fryer, but by the time they have turned crispy, they will have dried out.
- By the time it takes to defrost and reheat them, you could have whipped up a fresh batch.
- Freshly made are best!
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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