About the Recipe
Make crispy Korean BBQ chicken wings in the air fryer or oven with savory seasoning, spicy sriracha, and an easy high-heat finish.
Bold, spicy, and irresistibly crunchy, this Crispy Korean BBQ Chicken Wings Recipe features savory Korean barbecue seasoning, gluten-free soy sauce, and fiery sriracha in every flavorful bite. Cornstarch helps create a crisp, golden exterior while the chicken stays tender and juicy inside.
These Korean-inspired chicken wings can be prepared in the air fryer or oven, making the recipe convenient for weeknight dinners, parties, and game-day gatherings. Chicken wings provide the crispiest results, while boneless chicken thighs offer a juicy, meaty alternative.
The layered cooking method is the secret to the texture. Beginning at a moderate temperature allows the chicken to cook evenly, while finishing it over high heat creates a deeply browned, crunchy exterior.
Serve these crispy wings with steamed jasmine rice, kimchi, cucumber salad, pickled vegetables, or Asian-inspired slaw for a satisfying meal. They also make an easy appetizer that tastes best served hot with sesame seeds, sliced green onions, and extra sriracha.
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 minutes to 1 hour
Yield: 4 to 6 servings
Ingredients
For the Korean BBQ Chicken
2 pounds chicken wings or boneless chicken thighs
1 to 1 1/2 tablespoons Korean BBQ seasoning rub
1 tablespoon cornstarch
1 tablespoon gluten-free soy sauce
1 to 2 teaspoons sriracha, adjusted to taste
Duck fat spray or avocado oil spray
Optional Garnishes
Sesame seeds
Sliced green onions
Extra sriracha
Directions
Step 1: Prepare the Chicken
Pat the chicken completely dry with paper towels. Removing excess moisture is essential for achieving a crisp exterior because moisture can create steam and prevent proper browning.
Place the chicken in a large mixing bowl. Sprinkle the Korean BBQ seasoning and cornstarch over the chicken, then toss thoroughly until every piece is evenly coated.
Add the gluten-free soy sauce and sriracha. Toss again until the seasoning mixture adheres evenly to the chicken. Let the coated chicken rest for 5 minutes while the air fryer or oven preheats.
Step 2: Preheat the Air Fryer or Oven
Preheat the air fryer or oven to 360°F.
For the oven method, place a wire rack over a rimmed baking sheet. The elevated rack allows hot air to circulate around the chicken, encouraging even cooking and browning.
Step 3: Arrange the Chicken
Place the chicken in a single layer in the air fryer basket or on the prepared wire rack. Leave space between the pieces so hot air can circulate freely. Cook in batches if necessary.
Lightly coat the chicken with duck fat spray or avocado oil spray.
Step 4: Cook the Chicken at 360°F
Cook the chicken at 360°F, turning each piece halfway through, until the thickest part reaches an internal temperature of at least 165°F.
Cooking times will vary depending on the size of the pieces, whether you use wings or boneless thighs, and whether you choose the air fryer or oven method.
Step 5: Brown the Chicken at 425°F
Increase the temperature to 425°F. Lightly spray the chicken again with duck fat spray or avocado oil spray.
Continue cooking until the exterior becomes deep golden brown. Turn the pieces once during this stage so they crisp evenly on all sides.
Step 6: Finish the Chicken at High Heat
Increase the temperature to 500°F and cook for an additional 2 to 4 minutes, watching the chicken carefully to prevent burning.
If your air fryer does not reach 500°F, use its highest available temperature and cook until the exterior is crisp and deeply browned. Air fryers and ovens vary, so monitor the chicken closely throughout this final stage.
Step 7: Rest and Garnish
Transfer the crispy Korean BBQ chicken to a serving platter and let it rest for 2 to 3 minutes.
Garnish with sesame seeds, sliced green onions, and extra sriracha, if desired. Serve immediately while the chicken is hot and crispy.
Notes
Chicken wings generally produce the crispiest exterior, while boneless chicken thighs offer a juicy, meaty alternative.
Duck fat spray contributes rich flavor and promotes browning. Avocado oil spray is a convenient alternative suitable for high-temperature cooking.
Avoid overcrowding the air fryer basket or baking sheet. Crowding traps steam around the chicken and makes it more difficult to achieve a crisp exterior.
Cook the chicken in batches when necessary so the hot air can circulate freely around every piece.
For spicier Korean BBQ chicken, increase the sriracha according to your preference.
Use an instant-read thermometer to check the chicken in its thickest section without touching the bone. Chicken must reach an internal temperature of at least 165°F.
Cooking times can vary considerably between chicken wings and boneless thighs. The size and thickness of the pieces and the
performance of your appliance will also affect the cooking time.
Check the Korean BBQ seasoning, cornstarch, soy sauce, sriracha, and cooking spray for appropriate gluten-free labeling when preparing this recipe for someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation and cooking.
Serve the chicken with steamed jasmine rice, fried rice, roasted vegetables, cucumber salad, kimchi, pickled vegetables, or Asian-inspired slaw.
Refrigerate leftover chicken promptly in an airtight container for up to 3 days.
Reheat the chicken in an air fryer at 375°F for 3 to 5 minutes, or until heated through and crispy.
