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+ servings
korean bulgogi chicken wings

Quick & Easy Korean Bulgogi Chicken Wings

Christie Lai
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 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Appetizer, Dinner, Lunch, Snack
Cuisine Korean
Servings 4
Calories per serving 373 kcal

Ingredients
 
 

  • 1.7 lbs chicken wings
  • cup potato starch or add more as needed
  • 1 green onion finely chopped

Seasoning:

Korean wings sauce:

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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Nutrition
Calories: 373kcal | Carbohydrates: 28g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 591mg | Potassium: 366mg | Fiber: 1g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg