Korean Bulgogi Chicken Wings. Crispy wings coated in a sweet sesame glaze. My air fried wings are delicious, crunchy, and full of flavour thanks to the glaze. These bulgogi wings are great as an appetizer, snack or main. 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! Ready in under 30 minutes
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!
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.
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