Toss the chicken wings with the salt, black pepper, garlic powder, and smoked paprika until evenly coated.
2 pounds chicken wings, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
Arrange the wings in a single layer in the air fryer basket, without crowding them. Lightly spray with cooking oil and air fry at 400 degrees Fahrenheit for 10 minutes. Flip and cook 8 to 10 minutes more, until deeply golden and crisp. Work in batches if they do not fit in one layer.
½ teaspoon smoked paprika
While the wings cook, combine the soy sauce, honey, ginger, garlic, butter, and gochujang paste, if using, in a small saucepan.
olive oil cooking spray, 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon fresh ginger, 2 tablespoons garlic
Bring to a gentle boil, then lower the heat and simmer, stirring occasionally, for 6 to 8 minutes, until thick and syrupy enough to coat the back of a spoon. Take it off the heat and stir in the rice vinegar and sesame oil.
1 tablespoon butter, 1 teaspoon gochujang paste
Toss the hot wings in the glaze, or brush it on if you want more control over how much sauce ends up on each one. Top with sesame seeds and sliced green onions and serve right away.
1 teaspoon rice vinegar, 1 teaspoon sesame oil
