Quick & Easy Korean Bulgogi Chicken Wings
Korean Bulgogi Chicken Wings. Crispy wings coated in a sweet sesame glaze. My wings are delicious, crunchy, and full of flavour thanks to the glaze. Ready in 30 minutes!
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.7 lbs chicken wings
- 1/3 cup potato starch (or add more as needed)
- 1 green onion (finely chopped)
- 1 tbsp regular soy sauce
- 1/2 tsp black pepper
- 2 tsp garlic (minced)
- 1/4 tsp ginger powder
- 1/2 tsp onion powder
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp regular soy sauce
- 1/2 tbsp sesame seeds
- 1/2 tbsp sesame oil
- 2 tsp garlic (minced)
Instructions
- 1
Add your wings to a large bowl along with Seasoning ingredients as listed. Mix well until wings are coated in seasoning.
- 2
Spread potato starch on a large tray sheet or into a ZipLock bag and evenly coat wings in the starch.
- 3
To Air Fry:Transfer coated wings into the air fryer basket in a single layer giving each piece enough room. Depending on the size of your air fryer basket, you may need to air fry in batches. Air fry wings on each side for 8 minutes at 400 F (16 minutes in total). Remove and transfer to a large mixing bowl.To Deep Fry: Fill a large pan or large Dutch oven with 2 cups of neutral oil. Heat the oil until it reaches 350 F. Fry the wings for 7-8 minutes until golden crispy brown and cooked internally to 165 F.
- 4
In small bowl, combine together ingredients for the Korean wings sauce.
- 5
Pour the sauce over the fried wings and give them a toss. Garnish with green onions. Enjoy!