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Korean BBQ Air Fryer Keto Chicken Wings (Sugar-Free Gochujang)

Baking-powder wings air fried crisp, then tossed in a sugar-free gochujang glaze with sesame oil, coconut aminos, and a keto sweetener.
Print Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the wings
  • 2 lb chicken wings flats and drums
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp aluminium-free baking powder
  • 1 tbsp neutral oil
For the gochujang glaze
  • 3 tbsp sugar-free gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp coconut aminos or tamari
  • 1-2 tbsp powdered erythritol-monk fruit blend
  • 1 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp fish sauce optional

Equipment

  • Air fryer
  • Large bowl
  • Wire rack
  • Small saucepan

Method
 

  1. Pat the wings bone-dry with paper towels. If you have time, salt them and chill uncovered on a rack 2 to 12 hours.
  2. Toss the wings with the oil, then the salt, pepper, garlic powder, onion powder, and baking powder. Keep it a light, even dusting, not a cake.
  3. Preheat the air fryer to 390°F (200°C) for 3 to 5 minutes.
  4. Arrange in a single layer, not touching. Cook 12 minutes, flip, then 10 minutes more, until deep golden and crisp (internal temp 185 to 195°F for fall-off-the-bone).
  5. Whisk the glaze ingredients smooth. Toss the hot crisp wings with the glaze and serve at once, with sesame seeds and scallions if you like.

Notes

Aluminium-free baking powder raises the skin's pH so it crisps; baking soda tastes soapy.
Brush the glaze on, don't soak — a thin coat clings and stays glossy.
Sugar-free gochujang keeps this keto; check the label.