About the Recipe
If you love bold flavor and ultra-crispy chicken without deep frying, this recipe is for you. A Korean BBQ–inspired rub, tamari, and sriracha create the perfect balance of savory, sweet, and heat, while a touch of cornstarch and duck fat spray delivers that irresistible crisp exterior. Finished at high heat for extra crunch, these wings are fast, flavorful, and perfect for game day, parties, or an easy weeknight dinner.
Ingredients
2 pounds chicken wings (or boneless chicken thighs)
1–1½ tablespoons Korean BBQ rub
1 tablespoon cornstarch
1 tablespoon gluten-free soy sauce
1–2 teaspoons sriracha (to taste)
Duck fat spray (or avocado oil spray)
Preparation
Pat the chicken completely dry with paper towels. This step is key for crispiness.
In a large bowl, toss the chicken with the Korean BBQ rub and cornstarch until evenly coated.
Drizzle in the tamari and sriracha and toss again until the chicken is well coated.
Preheat your air fryer or oven to 360°F.
Arrange the chicken in a single layer. Lightly spray with duck fat spray.
Cook at 360 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit, flipping once when the first side looks cooked and lightly browned.
Raise the temperature to 425 degrees Fahrenheit.
Spray lightly with duck fat again and continue cooking, flipping once more.
The second side will cook quickly, so keep an eye on it.
Increase the temperature to 500 degrees Fahrenheit and cook for 2–4 minutes, just until deeply golden and crispy.
Watch closely—this step is fast and meant to crisp, not burn.
Remove from heat and let rest for a couple of minutes before serving.
Notes
Don’t overcrowd the basket or pan—cook in batches if needed.
Duck fat spray adds incredible flavor and helps achieve that ultra-crispy finish.
If using an oven, place chicken on a wire rack over a sheet pan for best airflow.
These are great on their own or finished with a drizzle of extra sriracha or a sprinkle of sesame seeds.