Image of Smoky Korean BBQ Chicken Wings

Smoky Korean BBQ Chicken Wings

Image of Smoky Korean BBQ Chicken Wings
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 10 minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 30 minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 servings


Chicken Wings

  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 pounds bone-in chicken wings

Smoky BBQ Sauce

  • 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® Hickory Liquid Smoke


  • sliced green onions
  • sesame seeds


  1. Preheat air fryer to 380° F. Spray basket with nonstick cooking spray.
  2. Combine cornstarch and salt and toss with chicken wings until evenly coated. Shake off excess cornstarch and arrange evenly in one layer in air fryer basket.
  3. Place in air fryer and cook 20 minutes, rearranging once halfway through cooking, until chicken wings are thoroughly cooked.
  4. 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.
  5. When wings are done, toss cooked wings with sauce, garnish with green onion and sesame seeds and serve immediately.
  6. Tip: For a more mellow sauce use ¼ cup soy sauce and ¼ cup water instead of ½ cup soy sauce.