Chicken wings are one of those things I could eat any day of the week. I am always experimenting with different sauces and flavor combinations and this gochujang honey sauce has quickly become one of my absolute favorites. Sweet, spicy, sticky, and packed with that deep fermented heat that only gochujang can give you. Once you try wings with gochujang you will not want them any other way.
The air fryer makes this so much easier than deep frying and the results are genuinely incredible. Crispy skin, juicy meat, and coated in that glossy sticky sauce. These are the kind of wings you make for a crowd and they disappear within minutes.
Why You’ll Love This Recipe
- Crispy air fryer wings with no deep frying needed
- Sweet, spicy and sticky gochujang honey sauce
- A simple baking powder trick for extra crispy skin
- Ready in under 40 minutes
- Great as a snack, starter, or a full meal with rice
- Can also be baked in the oven if needed
Ingredients
For the Wings
- 1kg chicken wings
- 1 tbsp paprika
- 1 tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp white pepper
- 1 tbsp baking powder
For the Gochujang Honey Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp brown sugar
- 1 tsp chilli flakes
- 1 1/2 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tsp lemon juice
- 1 tbsp honey
For Garnish
- Sesame seeds
- Spring onions, chopped
- Lemon slices
Instructions
1. Clean and Prep the Wings
Fill a bowl with water, a splash of vinegar, and a pinch of baking soda. Add the wings and soak for 10 minutes. This step cleans the wings thoroughly and helps remove any odor. Rinse well and pat completely dry with paper towels. Getting the wings as dry as possible before seasoning is the first step to crispy skin.
2. Season the Wings
In a large bowl, combine the paprika, salt, garlic powder, onion powder, black pepper, white pepper, and baking powder. Add the wings and toss until every piece is well coated in the seasoning mixture.
If you have time, place the seasoned wings on a wire rack and let them dry out in the fridge uncovered for at least 30 minutes or up to overnight. This step is optional but it makes a noticeable difference to how crispy the skin gets. The baking powder draws out moisture from the skin and gives you that crunch.
3. Air Fry the Wings
Preheat your air fryer to 200°C. Place the wings in the basket in a single layer, making sure not to overcrowd. Work in batches if needed. Overcrowding the basket traps steam and prevents the skin from crisping up properly.
Air fry for 20 to 25 minutes, flipping halfway through, until the wings are deep golden, crispy, and cooked through.
4. Make the Gochujang Honey Sauce
While the wings are cooking, melt the butter in a pan over medium heat. Add the minced garlic and sauté for a minute until fragrant.
Add the brown sugar, chilli flakes, gochujang paste, soy sauce, tomato ketchup, lemon juice, and honey. Stir everything together and let it simmer for 2 to 3 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
5. Coat and Serve
Once the wings are done, add them to a large bowl and pour the sauce over the top. Toss well until every wing is completely coated and glossy.
Transfer to a serving plate and garnish with sesame seeds, chopped spring onions, and lemon slices. Serve immediately.
The Gochujang Honey Sauce
Gochujang is a Korean fermented chilli paste and it brings a depth of heat that is completely different from regular hot sauce. It is spicy but also slightly sweet and deeply savory all at once. Combined with honey, garlic, and ketchup, it creates a sauce that is sticky, glossy, and incredibly moreish.
The ketchup might seem like an unusual addition but it adds body and a slight tang that rounds out the sauce beautifully. Do not skip it. This sauce also works wonderfully on grilled chicken, fried chicken bites, or even as a dipping sauce on the side.
The Secret to Crispy Wings
There are two things that make the difference between good wings and truly crispy wings.
The first is drying the wings completely before seasoning. Any moisture left on the skin will steam in the air fryer instead of crisping up. Pat them dry thoroughly and if you have time, let them air dry on a rack in the fridge.
The second is the baking powder in the seasoning. Baking powder is not just for baking. When mixed into a dry rub for wings it draws moisture out of the skin during cooking and gives you a crunch that you simply cannot achieve without it. It is a small addition that makes a huge difference.
Oven Method
If you do not have an air fryer, these wings work just as well in the oven. Place them on a wire rack set over a baking tray and bake at 220°C for 40 to 45 minutes, flipping halfway through, until golden and crispy. The wire rack is important as it allows air to circulate underneath the wings and prevents them from sitting in their own juices.
Tips for Getting It Right
Soak, rinse, and dry the wings thoroughly before seasoning. Do not rush this step.
Do not overcrowd the air fryer basket. If the wings are touching or stacked they will steam rather than crisp. Cook in batches and keep the first batch warm in a low oven while you finish the rest.
Make the sauce while the wings are cooking so everything is ready at the same time. The sauce comes together in under 5 minutes.
Toss the wings in the sauce immediately after they come out of the air fryer while they are still hot. The heat helps the sauce cling to the skin.
What to Serve It With
These wings are perfect on their own as a snack or starter. They also work really well served over steamed rice with extra sauce drizzled on top for a full meal. A simple cucumber salad or coleslaw on the side balances the heat and richness of the sauce nicely.
Storage and Reheating
Store leftover wings in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 180°C for 5 to 6 minutes to bring back the crispiness. The microwave will soften the skin so avoid it if you can.
The sauce can be made ahead of time and stored in the fridge for up to a week. Reheat gently in a pan before using.
Frequently Asked Questions (FAQ)
Q. What is gochujang and where can I find it?
Gochujang is a Korean fermented chilli paste made from red chilli, glutinous rice, and soybeans. It has a deep, complex heat that is unlike regular chilli sauce. You can find it in most Asian grocery stores or online. It usually comes in a red tub or squeeze bottle.
Q. Can I make these in the oven instead?
Yes. Place the wings on a wire rack over a baking tray and bake at 220°C for 40 to 45 minutes, flipping halfway through, until golden and crispy.
Q. How spicy are these?
The heat level is medium. The gochujang and chilli flakes bring a warm, building heat rather than an instant sharp spice. If you want less heat, reduce the chilli flakes and use half the amount of gochujang.
Q. Can I use the sauce on other proteins?
Absolutely. This sauce works beautifully on fried chicken bites, grilled chicken thighs, or even crispy tofu.
Q. Why baking powder and not baking soda in the rub?
Baking powder is what you want for crispy wings. It is less alkaline than baking soda and works by drawing moisture out of the skin during cooking. Baking soda is used in the soaking water for cleaning, not in the seasoning.
Gochujang Honey Chicken Wings (Air Fryer)
Equipment
- 1 Airfryer
Ingredients
For the Wings
- 1 kg chicken wings
- 1 tbsp paprika
- 1 tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp white pepper
- 1 tbsp baking powder
For the Gochujang Honey Sauce
- 1 tbsp butter
- 2 cloves garlic minced
- 1 tsp brown sugar
- 1 tsp chilli flakes
- 1 1/2 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tsp lemon juice
- 1 tbsp honey
For Garnish
- Sesame seeds
- Spring onions chopped
- Lemon slices
Instructions
- Fill a bowl with water, a splash of vinegar, and a pinch of baking soda. Soak the wings for 10 minutes, then rinse well and pat completely dry with paper towels.
- Combine the paprika, salt, garlic powder, onion powder, black pepper, white pepper, and baking powder in a large bowl. Add the wings and toss until every piece is well coated. For best results, place on a wire rack and let dry in the fridge for at least 30 minutes before cooking.
- Preheat the air fryer to 200°C. Place the wings in a single layer in the basket without overcrowding. Air fry in batches for 20 to 25 minutes, flipping halfway through, until deep golden and crispy.
- While the wings cook, melt butter in a pan over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the brown sugar, chilli flakes, gochujang paste, soy sauce, ketchup, lemon juice, and honey. Stir and simmer for 2 to 3 minutes until the sauce thickens and turns glossy.
- Add the hot wings to a large bowl and pour the sauce over the top. Toss until every wing is fully coated.
- Transfer to a serving plate and garnish with sesame seeds, chopped spring onions, and lemon slices. Serve immediately.
