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!

5 from 3 votes

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Prep Time 10

Cook Time 16

Total Time 26

Course Appetizer, Main Course, Snack

Cuisine Korean

Servings

Calories per serving 373 kcal

Ingredients

1.7 lbs chicken wings
⅓ 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. 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.
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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