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.
These bulgogi wings are great as an appetizer, snack or main. They are made in the air fryer but I also share instructions on how to cook these without an air fryer if you do not own one. They will be the best bulgogi wings you've ever tried!
So I’ve been obsessed with bulgogi flavoured dishes (hint: BULGOGI BEEF TRIANGLE KIMBAP, BULGOGI BEEF RAMEN, NON-SPICY KOREAN PORK BULGOGI). I love that sweet and salty taste with a hint of sesame and green onions. It is one of my favourite flavour profiles from Korean cuisine and I knew I had to create a Korean wings recipe starring that bold bulgogi taste!
What do they taste like?
Imagine crispy Korean chicken wings fried to perfection with a crunchy exterior. Then coated in a sweet and savoury glaze thanks to the honey, brown sugar, and soy sauce. With a hint of sesame and green onion to tie it altogether.
Easy to make!
My bulgogi wings recipe is easy to make! You are simply seasoning the wings with soy sauce, black pepper, onion powder, minced garlic, and ginger powder.
Then coating them in potato starch and transferring them to an air fryer basket to air fry at 400 F for 8 minutes on each side. If you do not own an air fryer, you can deep fry these in 2 cups of neutral oil at 350 F for 7-8 minutes until golden brown or cooked to an internal temperature of 165 F.
While the wings are cooking, whisk together honey, brown sugar, sesame oil, sesame seeds, soy sauce, and minced garlic. This will be your glaze. You will also finely chop some green onion.
Once the wings are cooked, toss them in the bulgogi wing sauce and garnish with green onions. Enjoy!
Tips for Bulgogi Chicken Wings Recipe
Below are tips on making Korean wings in air fryer:
- Make sure to fully coat your wings in potato starch BUT shake off any excess otherwise they will have a powdery finish.
- Ensure there is enough room between your wings. So, if you own a smaller sized air fryer, you may need to divide the wings into two batches for air frying
- If you are planning to normally deep fry the wings in oil, use a cooking thermometer to help you achieve golden brown wings that are perfectly cooked. The internal temperature of cooked chicken is 165 F.
- No need to add oil if you're air frying. In the past, I would spray a bit of oil over my wings, but I realized this step was not necessary for crispy wings. In fact when there is too much oil it prevents them from being crispy.
- If you want to keep your wings crispy, allow your guests to dip the wings into the sauce instead of tossing them in it.
FAQ
Below are frequently asked questions about this bulgogi chicken wing recipe:
How long should I marinate chicken?
The wonderful thing about this recipe is that there is no marinating time required. You are seasoning them and then you can begin coating them in starch immediately. Why? Because the bulgogi sauce for chicken wings is already so flavourful!
What is bulgogi sauce made of?
Typically, it’s made of brown sugar, soy sauce, sesame seeds, sesame oil, green onions, sometimes pear juice and if you like it a bit spicy, you can also add some gochujang.
Other recipes you may like!
If you enjoyed my air fryer Korean bulgogi chicken wings, then you may enjoy these other recipes:
BULGOGI BEEF TRIANGLE KIMBAP
BULGOGI BEEF RAMEN
BEEF BULGOGI KIMBAP
NON-SPICY KOREAN PORK BULGOGI
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)
MILD BUDAE JJIGAE ARMY STEW
Watch how I made it!
For this recipe
You will need the following Korean chicken wings ingredients:
- 787 grams chicken wings
- ⅓ cup potato starch
- 1 stalk green onion, finely chopped
Seasoning:
- 3 tsp soy sauce
- ½ tsp black pepper
- 2 tsp garlic, minced
- ¼ tsp ginger powder
- ½ tsp onion powder
Korean wings sauce:
- 2 tbsp honey
- 1 tbsp soy sauce, regular
- 2 tbsp brown sugar
- 2 tsp garlic, minced
- ½ tbsp sesame seeds
- ½ tbsp sesame oil
How to Make Korean Bulgogi Chicken Wings
- Add your wings to a large mixing bowl along with Seasoning ingredients. Mix well until wings are coated in seasoning.
- In a smaller bowl, pour potato starch into it and individually coat your wings, shaking off any excess starch.
- Transfer coated wings into the air fryer basket or a plate if you’re deep frying them. Make sure to give wings enough room in air fryer basket, you may need to divide the wings into two batches for air frying. For normal deep-frying instructions, please refer to Notes section below.
- Air fry wings on each side for 8 minutes at 400 F (16 minutes in total).
- Meanwhile, in a small bowl whisk together ingredients for the Korean wings sauce.
- Once the wings are cooked, toss them in the sauce. Garnish with green onions. Enjoy!
Notes:
To deep fry wings without any air fryer, fill a wok 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.
Give it a try!
Well, I hope you give my air fryer Korean Bulgogi Chicken Wings a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my Korean chicken wing recipe, please share it with your family and friends or on social media!
Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
*This post for my Korean BBQ chicken wings recipe contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Korean Bulgogi Chicken Wings
Ingredients
- 787 grams chicken wings
- ⅓ cup potato starch
- 1 stalk green onion finely chopped
Seasoning:
- 3 tsp regular soy sauce
- ½ tsp black pepper
- 2 tsp garlic minced
- ¼ tsp ginger powder
- ½ tsp onion powder
Korean wings sauce:
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tsp garlic minced
- 1 tbsp regular soy sauce not light or dark!
- ½ tbsp sesame seeds
- ½ tbsp sesame oil
Instructions
- Add your wings to a large mixing bowl along with Seasoning ingredients. Mix well until wings are coated in seasoning.
- In a smaller bowl, pour potato starch into it and individually coat your wings, shaking off any excess starch.
- Transfer coated wings into the air fryer basket or a plate if you’re deep frying them. Make sure to give wings enough room in air fryer basket, you may need to divide the wings into two batches for air frying. For normal deep-frying instructions, please refer to Notes section below.
- Air fry wings on each side for 8 minutes at 400 F (16 minutes in total).
- Meanwhile, in a small bowl whisk together ingredients for the Korean wings sauce.
- Once the wings are cooked, toss them in the sauce. Garnish with green onions. Enjoy!
NOTES
That was a great tip for using the sauce for dipping... I could think of so many things to dip into this sauce besides those tasty wings!
OMG yum!! I feel like I'm in Korea eating these chicken wings when I watch this hehe. Korean chicken wings are added to my to make list now 😀