Air-Fried Korean Chicken Wings

Recipe View In a saucepan, combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, minced garlic, minced ginger, salt, and black pepper. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Stir in the chopped green onions.

Recipe View Preheat your air fryer to 400 degrees F (200 degrees C).

Recipe View In a large bowl, place the chicken wings. Season with salt, garlic powder, onion powder, and black pepper, ensuring even distribution.

Recipe View Add cornstarch to the bowl and toss the wings until they are completely coated in a thin layer of cornstarch.

Recipe View Shake off any excess cornstarch from each wing. Arrange the wings in the air fryer basket in a single layer, ensuring they are not touching. Work in batches if necessary for even cooking.

Recipe View Air fry for 10 minutes, then shake the basket to redistribute the wings. Continue to air fry for another 10 minutes. Flip the wings over and continue cooking until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 7-8 minutes more.

Recipe View Transfer the cooked wings to a clean bowl and toss them with the prepared sauce. Garnish with chopped green onions and sesame seeds. Serve immediately, with any remaining sauce on the side for dipping.