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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 1.5 –2 lbs chicken wings split
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • Korean Gochujang Sauce:
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 –2 tsp rice vinegar
  • 1 –2 tsp monk fruit sweetener

Method
 

  1. Pat chicken wings completely dry. Toss with baking powder, salt, pepper, and garlic powder until evenly coated.
  2. Preheat air fryer to 380°F. Place wings in a single layer in the air fryer basket. Cook for 20–25 minutes, flipping halfway through.
  3. Increase temperature to 400°F and cook for an additional 5 minutes for extra crispy skin.
  4. In a bowl, combine gochujang, soy sauce, sesame oil, garlic, rice vinegar, and monk fruit sweetener. Mix until smooth.
  5. Toss cooked wings in the sauce or brush lightly for a crispier finish. Serve immediately.

Notes

We tested this recipe multiple ways and found that drying the wings thoroughly before air frying makes the biggest difference in achieving crispy skin. For best results, cook the wings in a single layer and finish at a higher temperature to maximize crispiness.