These Asian air fryer chicken wings are sticky, crispy, sweet, salty, and a little garlicky.
They taste like takeout wings, but they are easy to make at home.
The air fryer helps the skin get crisp without deep frying.
Makes: 4 servings
Cook time: 24 minutes
Total time: 40 minutes
Why I Love This Recipe
I love this recipe because it feels like something you would order from a fun little wing spot, but it is simple enough for a weeknight. The first time I made these, I planned to save a few for lunch the next day. That did not happen. They were gone fast.
- The wings get crispy in the air fryer.
- The sauce is sweet, salty, sticky, and full of flavor.
- You do not need a deep fryer.
- It works for dinner, parties, or game day.
- The ingredients are easy to find.
What You’ll Need
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha, optional
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, sliced
Tools Needed
- Air fryer
- Large mixing bowl
- Small saucepan
- Tongs
- Measuring cups
- Measuring spoons
- Paper towels
- Whisk
- Serving bowl or plate
Pro Tips
- Pat the wings very dry before seasoning. Dry wings get crispier.
- Do not crowd the air fryer basket. Cook in batches if needed.
- Add the sauce after cooking so the wings stay crispy.
- Sriracha is optional. Leave it out for a mild version.
- Let the wings rest for 2 minutes after saucing so the glaze sticks.
Why This Recipe Works Quick Science
The cornstarch helps dry the outside of the chicken wings. That helps the skin crisp up in the air fryer.
The hot air moves around the wings and cooks them fast. Flipping them halfway helps both sides brown.
The honey and brown sugar make the sauce sticky. Soy sauce adds salt and deep flavor. Rice vinegar keeps the sauce from tasting too sweet.
Asian Air Fryer Chicken Wings Recipe and Instructions
Step 1: Dry and Season the Wings
Pat 2 pounds of chicken wings dry with paper towels. Add them to a large bowl with 1 tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon cornstarch. Toss until every wing is lightly coated.
Step 2: Air Fry the Wings
Place the seasoned chicken wings in the air fryer basket in one layer. Cook at 380°F for 12 minutes. Flip the wings with tongs. Cook for another 10 to 12 minutes, until crisp and cooked through.
Step 3: Make the Sauce
In a small saucepan, add 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 teaspoon sriracha if using. Simmer for 3 to 4 minutes, stirring often, until the sauce is glossy and a little thick.
Step 4: Toss the Wings in Sauce
Add the hot crispy chicken wings to a clean bowl. Pour the warm soy honey garlic sauce over them. Toss until the wings are fully coated.
Step 5: Garnish and Serve
Move the saucy wings to a round serving bowl. Sprinkle with 1 teaspoon sesame seeds and 2 tablespoons sliced green onions. Serve warm.
Macros Information
Approximate macros per serving:
- Calories: 410
- Protein: 28g
- Carbs: 15g
- Fat: 27g
Common Mistakes
- Not drying the wings first. Wet wings do not crisp well.
- Crowding the air fryer. The wings need space.
- Adding sauce too early. Sauce can burn in the air fryer.
- Skipping the flip. Flipping helps both sides cook evenly.
- Boiling the sauce too long. It can get too thick or sticky.
Substitutions and Variations
- Use tamari instead of soy sauce for a gluten-free option.
- Use maple syrup instead of honey.
- Use garlic chili sauce instead of sriracha.
- Add orange zest for a fresh citrus flavor.
- Use boneless chicken bites, but lower the cook time.
Make Ahead Tips
You can season the wings up to 12 hours ahead. Keep them covered in the fridge. Make the sauce up to 3 days ahead and warm it before tossing with the wings.
What to Serve With
- Steamed rice
- Fried rice
- Cucumber salad
- Roasted broccoli
- Lettuce wraps
- Egg rolls
- Noodles
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 350°F for 4 to 6 minutes. The sauce may get darker, but the wings will crisp back up.
FAQ
Q: Can I use frozen wings?
A: Yes, but thaw them first and pat them very dry.
Q: Can I make these less spicy?
A: Yes. Leave out the sriracha.
Q: Can I bake them instead?
A: Yes. Bake at 425°F for about 40 to 45 minutes, flipping halfway.
Q: How do I know the wings are done?
A: The inside should reach 165°F.
Q: Can I double the recipe?
A: Yes, but cook the wings in batches.
Final Thoughts
These Asian air fryer chicken wings are crispy, sticky, and packed with flavor. Make them once, and they may become your new favorite wing night recipe. Leave a comment with how they turned out or any questions you have.