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! I share how to air fry and deep fry these wings.
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What are Korean Bulgogi Chicken Wings?
Korean Bulgogi Chicken Wings features crispy chicken wings air 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. These bulgogi wings are great as a main course, a perfect appetizer or party food for game day. Ready in 30 minutes or less!
This Korean chicken wings recipe is packed with a big punch of flavor and will really satisfy your taste buds. The idea of these wings comes from South Korea where Korean fried chicken is incredibly popular thanks to the crispy skin. I love enjoying this Korean dish as the bulgogi sauce is a different flavor from what you see in the United States or North America. After making these Korean BBQ wings repeatedly and perfecting the ratio of ingredients, I'm proud to share it with you all!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Chicken wings
- Potato starch: or sub with cornstarch
- Green onion
Wing Seasoning:
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Black pepper
- Garlic
- Ginger powder
- Onion powder
Korean wings sauce:
- Honey
- Regular soy sauce
- Brown sugar: light or dark brown sugar will work.
- Garlic
- Sesame seeds
- Sesame oil
How to Make Korean Bulgogi Chicken Wings
- Add your wings to a large bowl along with Seasoning ingredients as listed. Mix well until wings are coated in seasoning.
- Spread potato starch on a large tray sheet or into a ZipLock bag and evenly coat wings in the starch.
- 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. 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.
- Air fry wings on each side for 8 minutes at 400 F (16 minutes in total). Remove and transfer to a large mixing bowl.
- In small bowl, combine together ingredients for the Korean wings sauce.
- Pour the sauce over the fried wings and give them a toss. Garnish with green onions. Enjoy!
Expert Tips
- Generously 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
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!
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- BEEF BULGOGI KIMBAP
- NON-SPICY KOREAN PORK BULGOGI
- KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)
- MILD BUDAE JJIGAE ARMY STEW
📖 Recipe
Quick & Easy Korean Bulgogi Chicken Wings
Ingredients
- 1.7 lbs chicken wings
- â…“ cup potato starch or add more as needed
- 1 green onion finely chopped
Seasoning:
- 1 tablespoon regular soy sauce
- ½ teaspoon black pepper
- 2 teaspoon garlic minced
- ¼ teaspoon ginger powder
- ½ teaspoon onion powder
Korean wings sauce:
- 2 tablespoon honey
- 2 tablespoon brown sugar
- 1 tablespoon regular soy sauce
- ½ tablespoon sesame seeds
- ½ tablespoon sesame oil
- 2 teaspoon garlic minced
Instructions
- Add your wings to a large bowl along with Seasoning ingredients as listed. Mix well until wings are coated in seasoning.
- Spread potato starch on a large tray sheet or into a ZipLock bag and evenly coat wings in the starch.
- 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. 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.
- Air fry wings on each side for 8 minutes at 400 F (16 minutes in total). Remove and transfer to a large mixing bowl.
- In small bowl, combine together ingredients for the Korean wings sauce.
- Pour the sauce over the fried wings and give them a toss. Garnish with green onions. Enjoy!
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Heidi | The Frugal Girls
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!
Rosemary
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 😀
Angelina
Very yummy. It will definitely be a staple in our house.
christieathome
Thanks so much for making my recipe, Angelina! I am so happy to hear that 🙂