Korean Chicken Wings Birds Eye View

Korean Chicken Wings

Dinner, Lunch, Side Dish, Snack, Starter

Korean Chicken Wings

Korean Chicken Wings


Prep Time:

Cook Time:

2 servings

Total Time:


6 chicken wings
1 tablespoon olive oil salt and freshly ground
black pepper
finely sliced spring onion/scallion, to garnish


2 tablespoons rice wine vinegar 1/2 tablespoons soy sauce
1 tablespoon unrefined sugar
1 teaspoon freshly grated ginger 1 tablespoon gochugaru (Korean red pepper paste)


You’ll want to pick these up and nibble away at every last tasty morsel of chicken on these flavour-packed wings.

1. Preheat the air-fryer to 200°C/400°F.

2. Toss the chicken wings in the oil, then season with a little salt and pepper. Add these to the preheated air-fryer and air-fry for 10 minutes.
Meanwhile, add the glaze ingredients to a small saucepan and heat over medium heat until reduced and the alcohol has burnt off. You’ll know it is ready when you can stir the thickened glaze and you momentarily see the base of the pan.
3. After 10 minutes, brush the reduced glaze onto the chicken wings and cook for a further 5 minutes. Check the internal temperature of the wings has reached at least 74°C/ 165°F using a meat thermometer – if not, cook for another few minutes.

4. Serve sprinkled with spring onion/scallion.


Join us for an Instagram Live Event with Jenny Tschiesche and Clare Andrews

We will be hosting an Instagram Live event on Wednesday, March 3rd of May 2023, at 1 pm UK time to talk about these recipes and more. You can join us by following us on Instagram @instantpouk.

Join us now!

Dinner, Lunch, Side Dish, Snack, Starter

1. Quiche Recipe