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Air Fryer Glazed Korean Barbecue Chicken Drumettes (ChickenWings), Made Health

One of the first recipes I ever tried in my new air fryer was chicken wings. It was a game changer! For one, I never ate chicken wings because I had it in my mind that they were rubbery and so little meat didn't seem worth the trouble. I was so wrong! Chicken "drumettes" are marinated in a homemade sauce that has Korean Gochujang. This fermented Korean chili paste is quite easily found in most grocery story chains. The "wings" turn a beautiful "char" in the air fryer, and is then glazed with an Asian honey glaze. They are truly finger lickin' good!
Course Appetizer, Dinner
Cuisine Asian
Keyword Asian Chicken Wings, Chicken Drumettes, Chicken Wings, Korean Chicken Wings
Prep Time 20 minutes
Cook Time 18 minutes
Chicken Marinating 1 hour
Total Time 1 hour 38 minutes
Servings 4
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Air Fryer can be adapted for an oven (see notes)

Ingredients

For the marinade:

  • 3 garlic cloves
  • 1-inch piece fresh ginger peeled
  • 1/4 cup onion chopped
  • 4 Tbsp reduced-sodium soy sauce divided; 3 tablespoons and 1 tablesponn
  • 1/4 cup unsweetened apple sauce
  • 2 Tbsp gochujang divided
  • 2 Tbsp honey divided
  • 1 Tbsp unseasoned rice vinegar
  • 20 chicken wing drumettes skinned (3 pounds total) NOTE: I left the skin on, since that's how my husband likes
  • olive oil spray

Glaze:

  • 1 tsp sesame oil plus remaining soy, honey and goghujang

Garnish:

  • 1 scallion chopped
  • 1 tsp sesame seeds

Instructions

For the marinade:

  • NOTE: I can easily find chicken wings that have already been prepared into "drumettes". Otherwise, cut off the wing tips with a sharp knife. You can freeze those for later use to make a chicken stock.
  • In a blender, combine the garlic, ginger, onion, 3 tablespoons of the soy sauce, the applesauce,1 tablespoon of the gochujang, 1 tablespoon honey and the rice vinegar. Process until smooth.
    Pour the sauce into a large zip-top bag (or a bowl with a cover) and add the chicken. Toss to make sure all of the chicken is coated evenly.
    Refrigerate for at least an hour-- or up to overnight.

Glaze:

  • In a small bowl, combine the remaining 1 tablespoon of soy sauce, 1 tablespoon soy sauce, 1 tablespoon gochujang*, 1 tablespoon honey and the sesame oil.
    *I didn't add the gochujang to the glaze, as I'm sensitive to spice. I would also recommend doubling the glaze, at it's delicious!

Air Frying (or oven) cooking:

  • Preheat the air fryer to 400F. Spray the basket with oil.
    In an oven, Bake at 425F for 45 minutes, turning halfway. Brush with the glaze ad cook for 2 more minutes.
  • Remove the chicken from the marinade and discard the excess marinade. Place half the chicken drumettes in the air fryer basket in a single layer and cook for 16-18 minutes, shaking halfway through the cooking time-- until the chicken is no longer pink in the center of the thickest part (165F).
  • Transfer the chicken to a plate, and cook the remaining drumettes.
    Garnish with sesame seeds and green onion.
    NOTE: My Ninja Air Fryer has two baskets, so I was able to cook all of the chicken at once!

Notes

Recipe source: Slightly adapted from the cookbook "One and Done" by Skinny Taste
Yes, you can replace the drumettes for chicken thighs or drumsticks. Cooking times will be longer.
Weight Watchers 2025 Diabetic Plan Points: 5 drummets per serving = 12 points