Air Fryer Asian Chicken Wings (Printer-Friendly)

Crispy chicken wings glazed with honey garlic and bold Asian seasonings, ready in under 30 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Glaze

05 - 1/4 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

# How to Cook:

01 - Preheat air fryer to 400°F for 3 minutes.
02 - Toss chicken wings with vegetable oil, kosher salt, and black 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 until crispy and golden brown.
04 - While wings cook, combine honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and sesame oil in a small saucepan over medium heat. 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 warm glaze over wings and toss thoroughly to coat.
06 - Arrange wings on a serving platter, sprinkle with sesame seeds and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • These wings get genuinely crispy without the grease splatter nightmare of deep frying, and that glaze makes you feel like you're serving something restaurant-worthy.
  • The whole thing comes together in 30 minutes, which means you can go from zero to impressing people on a whim.
  • Honey, garlic, and ginger create this sweet-savory-spicy balance that tastes like you actually spent effort, even though you mostly just tossed things together.
02 -
  • Don't skip the drying step—I learned this the loud way when wet wings steamed instead of crisped the first time I rushed it, and the texture was completely different.
  • The glaze thickens more as it cools, so if it looks a little loose when you pour it, that's actually correct; it'll cling better to the wings once everything rests together.
03 -
  • Make your glaze first thing so it has time to cool slightly while the wings fry—you want it warm but not boiling when you toss everything together.
  • If you're batch-cooking for a crowd, keep finished wings warm in a low oven while you fry the remaining batch, then toss everything in glaze right before serving.
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