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Ultra-Crispy Sweet & Spicy Korean BBQ Wings (Ninja Grill)

Crispy Chicken Wings, Korean BBQ Wings, Ninja Grill Recipes, Asian Chicken, Quick Dinners

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Ultra-Crispy Sweet & Spicy Korean BBQ Wings (Ninja Grill)

Crispy Chicken Wings, Korean BBQ Wings, Ninja Grill Recipes, Asian Chicken, Quick Dinners

PREP TIME 10 min
COOKTIME 20 min
TOTAL TIME 30 min
Yield 4 Servings
Difficulty Super Easy

Ingredients

  • Crispy Chicken Wings: 1 kg chicken wings (split, thoroughly dried), 1 tbsp oil, 1 tbsp cornstarch (for maximum crunch), 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt

  • Sweet & Spicy Korean Sauce: 3 tbsp soy sauce, 2 tbsp Gochujang (Korean chili paste) or Sriracha, 2 tbsp silan (date honey) or honey, 1 tbsp rice vinegar or apple cider vinegar, 1 tsp sesame oil, 2 cloves minced garlic

  • Garnish: Toasted sesame seeds, chopped green onions / cilantro

Method

  1. 01

    Prep Wings: Pat chicken wings thoroughly dry with paper towels. Toss in a bowl with oil, cornstarch, garlic powder, black pepper, and salt until evenly coated.
  2. 02

    Grill / Air Fry (Ninja Grill Pro Max): Preheat Ninja Grill Pro Max on Grill or Air Fry mode at 200°C (400°F). Arrange wings in a single layer. Cook for 18–20 minutes, flipping halfway through, until golden and ultra-crispy.
  3. 03

    Make Korean Glaze: Combine soy sauce, Gochujang/Sriracha, silan, vinegar, sesame oil, and minced garlic in a small saucepan. Simmer over low heat for 2–3 minutes until slightly thickened.
  4. 04

    Toss & Sauce: Immediately transfer hot, crispy wings into a large bowl. Pour the warm Korean glaze over the wings and toss vigorously until fully coated.
  5. 05

    Garnish & Serve: Sprinkle toasted sesame seeds and fresh green onions over top. Serve hot!

Step by step

Clear process images displayed in the same order as the method.

Pat chicken wings thoroughly dry with paper towels. Toss in a bowl with oil, cornstarch, garlic powder, black pepper, and salt until evenly coated. 1
Prep Wings:

Pat chicken wings thoroughly dry with paper towels. Toss in a bowl with oil, cornstarch, garlic powder, black pepper, and salt until evenly coated.

Preheat Ninja Grill Pro Max on Grill or Air Fry mode at 200°C (400°F). Arrange wings in a single layer. Cook for 18–20 minutes, flipping halfway through, until golden and ultra-crispy. 2
Grill / Air Fry (Ninja Grill Pro Max):

Preheat Ninja Grill Pro Max on Grill or Air Fry mode at 200°C (400°F). Arrange wings in a single layer. Cook for 18–20 minutes, flipping halfway through, until golden and ultra-crispy.

Combine soy sauce, Gochujang/Sriracha, silan, vinegar, sesame oil, and minced garlic in a small saucepan. Simmer over low heat for 2–3 minutes until slightly thickened. 3
Make Korean Glaze:

Combine soy sauce, Gochujang/Sriracha, silan, vinegar, sesame oil, and minced garlic in a small saucepan. Simmer over low heat for 2–3 minutes until slightly thickened.

Immediately transfer hot, crispy wings into a large bowl. Pour the warm Korean glaze over the wings and toss vigorously until fully coated. 4
Toss & Sauce:

Immediately transfer hot, crispy wings into a large bowl. Pour the warm Korean glaze over the wings and toss vigorously until fully coated.

Sprinkle toasted sesame seeds and fresh green onions over top. Serve hot! 5
Garnish & Serve:

Sprinkle toasted sesame seeds and fresh green onions over top. Serve hot!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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