Korean Gochujang Chicken Wings

Pat the chicken wings completely dry with paper towels. Removing excess moisture helps the wings become extra crispy in the air fryer. Place the wings in a large bowl and toss with baking powder, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

Preheat the air fryer to 400°F for 3–5 minutes. Arrange the chicken wings in a single layer in the air fryer basket. Avoid overcrowding so the hot air can circulate properly. Air fry for 20–22 minutes, flipping halfway through, until the wings are golden brown and crispy with an internal temperature of 165°F.

While the wings cook, prepare the glaze. In a small saucepan over medium-low heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and ginger. Cook for 2–3 minutes, stirring frequently, until the sauce becomes smooth and slightly thickened.

Transfer the crispy wings to a large bowl. Pour the warm gochujang glaze over the wings and toss until every piece is evenly coated. Finish with sesame seeds and sliced green onions. Serve immediately while the wings are hot and crispy.