Air Fryer Asian Chicken Wings (Printable Version)

Crispy, tender wings with a sticky honey garlic glaze and bold Asian-inspired flavors.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon vegetable oil
03 - 0.5 teaspoon kosher salt
04 - 0.25 teaspoon black pepper

→ Glaze

05 - 0.25 cup honey
06 - 3 tablespoons low-sodium soy sauce
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon sriracha or Asian chili sauce
09 - 4 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon toasted sesame oil

→ Garnish

12 - 1 tablespoon sesame seeds
13 - 2 green onions, thinly sliced

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Toss chicken wings with vegetable oil, salt, and pepper in a large bowl until evenly coated.
03 - Arrange wings in a single layer in the air fryer basket. Cook for 10 minutes, then flip and cook for another 10 minutes, or until crispy and golden brown.
04 - In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, garlic, ginger, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until slightly thickened. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour the warm glaze over the wings and toss to coat thoroughly.
06 - Arrange wings on a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.

# Expert Advice:

01 -
  • Wings get impossibly crispy without deep frying, so your kitchen doesn't smell like a takeout place for three days.
  • The glaze comes together while the wings cook, meaning you can literally make this in under thirty minutes without sacrificing flavor.
02 -
  • Pat your chicken wings completely dry before tossing with oil; even a little moisture prevents that crackly, crispy skin you're after.
  • Don't skip the sesame oil even though it seems like a small amount; it's the ingredient that actually makes people ask if you're keeping a secret.
03 -
  • If your wings are very large, add an extra 2 to 3 minutes to the second cooking phase so the insides reach a safe temperature without burning the outside.
  • Toss the wings with glaze while they're still hot so the coating adheres instead of sliding around on the plate.
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