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Plate a spicy Korean fried chicken wings with beer and pickled radish in the background.
James Strange

Air fryer Korean fried chicken (yangnyeom)

4.98 from 41 votes
This crispy Korean fried chicken is cooked in an air fryer and glazed with a sweet and spicy sauce that is highly addictive. Get your beer ready it's Chimaek 치맥 time
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Prep Time 1 hour
Cook Time 25 minutes
Brine 12 hours
Total Time 13 hours 20 minutes
Servings: 2 servings
Course: Snack
Cuisine: Korean
Calories: 976
Ingredients Equipment Method

Ingredients
  

Brine
  • 22 oz Chicken wings
  • 2 Cup Water
  • 1/2 Tablespoon Salt
  • 1/2 Tablespoon Sugar
Dry Batter
  • 1 Cup All-purpose flour
  • 1/2 Cup Potato starch
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Red pepper flakes Gochugaru
Wet Batter
  • 1/2 Cup All-purpose flour
  • 1/4 Cup Potato starch
  • 1/4 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 3/4 Cup Water cold
Yangnyeom Spicy wing sauce
  • 3 Tablespoons Ketchup
  • 1.5 Tablespoons Red pepper paste Gochujang
  • 1/2 Tablespoon Red pepper flakes Gochugaru
  • 2 Tablespoon Raw sugar
  • 2 Tablespoon Agave syrup
  • 2 Cloves Garlic minced
  • 1/2 teaspoon Sesame oil
Other
  • 6 seconds Cooking spray
  • 1/2 teaspoon Sesame seeds for garnish
  • 1 each green onion for garnish

Equipment

  • 1 Air Fryer

Method
 

Brine the wings
  1. On each wing section cut two slashes on each side.
    22 oz Chicken wings
  2. Mix together 2 cups of water, 1/2 Tablespoon salt, and 1/2 Tablespoon of sugar. Add the wings to the liquid.
    2 Cup Water, 1/2 Tablespoon Salt, 1/2 Tablespoon Sugar
  3. Brine the wings overnight.
  4. Pour off the brine liquid and dry the wings with paper towels.
Dry batter
  1. To make the dry batter in a large plastic bag mix 1 cup flour, 1/2 cup potato starch, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon red pepper flakes.
    1 Cup All-purpose flour, 1/2 Cup Potato starch, 2 teaspoons Baking powder, 1/2 teaspoon Salt, 1/2 teaspoon White pepper, 1/2 teaspoon Garlic powder, 1/2 teaspoon Onion powder, 1/2 teaspoon Red pepper flakes
Wet batter
  1. To a bowl add 1/2 cup flour, 1/4 cup potato starch, 1/4 teaspoon salt, 1/2 teaspoon white pepper, and 3/4 cup water.
    1/2 Cup All-purpose flour, 1/4 Cup Potato starch, 1/4 teaspoon Salt, 1/2 teaspoon White pepper, 3/4 Cup Water
Yangnyeom sauce
  1. To a small sauce pan add 3 Tablespoons ketchup, 1.5 Tablespoons red pepper paste, 1/2 tablespoon red pepper flakes, 2 Tablespoons raw sugar, 2 tablespoons agave syrup, 2 cloves of finely minced fresh garlic, 1/2 teaspoon of sesame oil.
    3 Tablespoons Ketchup, 1.5 Tablespoons Red pepper paste, 1/2 Tablespoon Red pepper flakes, 2 Tablespoon Raw sugar, 2 Tablespoon Agave syrup, 2 Cloves Garlic, 1/2 teaspoon Sesame oil
  2. While stirring on medium heat bring sauce to s simmer.
  3. Set sauce aside until ready.
Cook the wings.
  1. Dip the dry wings into the wet batter. After dipping them into the wet batter add them to the bag with the dry batter.
  2. After all of the wings are in the bag tie the bag and give a good shake to evenly coat the wings.
  3. Place the wings onto a baking sheet or wire rack.
  4. Let them set for 15 minutes.
  5. Preheat your air fryer to 350F.
  6. Spray the air fryer tray with cooking spray.
  7. Spray the wings with cooking spray.
    6 seconds Cooking spray
  8. Place the wings into the air fryer and cook for 15 minutes.
  9. Flip the wings over.
  10. Return the wings to the air fryer and cook until golden brown and the internal temp is 165F.
  11. Remove from the air fryer and garnish with green onions and sesame seeds.
    1/2 teaspoon Sesame seeds, 1 each green onion