Crispy, crunchy, sweet, sticky and smokey. This recipe for Air Fryer Smokey Korean Chicken Wings, that I developed for Wright’s Liquid Smoke, needs to make it to your Super Bowl Party.
The air fryer makes wings extra crispy and does it fast. Coat the wings lightly with cornstarch so the sauce has something to hold onto.
The Korean Barbecue sauce is made with ingredients you likely have in your pantry like soy sauce, brown sugar and rice vinegar. A little garlic and ginger spice things up. Add chili garlic paste, sriracha or your favorite hot sauce for that sweet heat. And don’t forget the Wright’s Liquid Smoke. It adds just the right level of smokiness to bring the whole thing together.
Finish these wings off with sliced green onions and sesame seeds to make them look extra pretty.
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 pounds bone-in chicken wings
- 1/2 cup low sodium soy sauce
- ¼ cup light brown sugar
- ¼ cup rice wine vinegar
- 1 to 2 tablespoons chili garlic sauce or sriracha
- 2 large cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- ¼ to ½ teaspoon Wright’s® Liquid Smoke
- Sliced green onions
- sesame seeds
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Preheat air fryer to 380 degrees. Spray basket with nonstick cooking spray.
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Combine cornstarch and salt and toss with chicken wings until evenly coated. Shake off excess cornstarch and arrange wings evenly in one layer in air fryer basket.
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Place in air fryer and cook 20 minutes, rearranging once halfway through cooking, until chicken wings are thoroughly cooked.
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While wings are cooking, combine all ingredients for sauce in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes.
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When wings are done, toss cooked wings with sauce, garnish with green onion and sesame seeds and serve immediately.
Tip: For a more mellow sauce use ¼ cup soy sauce and ¼ cup water instead of ½ cup soy sauce.
