Air Fryer Honey Garlic Chicken Wings Recipe (35 Minutes!)

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I’m going to be completely honest with you: I used to be intimidated by making chicken wings at home. They always seemed like restaurant food, something that required a deep fryer and way too much oil splatter in my kitchen.

But then I discovered how ridiculously easy it is to make Air Fryer Honey Garlic Chicken Wings Recipe right in my air fryer. Now I make these at least twice a month, and my family actually prefers them to takeout wings.

The secret is in the double cooking method and that sticky, sweet-savory glaze that caramelizes perfectly in the air fryer. These wings come out crispy on the outside, juicy on the inside, and coated in the most addictive honey garlic sauce you’ve ever tasted.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	4 servings (about 20 wings)
Difficulty Level	Easy

Air Fryer Honey Garlic Chicken Wings Recipe - Quick Chicken Recipes for Dinner

Table of Contents

Why You’ll Love This Air Fryer Honey Garlic Chicken Wings Recipe

These wings hit every craving you could possibly have. They’re sweet from the honey, savory from the garlic and soy sauce, with just a hint of heat that builds as you eat them.

The air fryer does all the hard work for you, no standing over a pot of bubbling oil required. You get that perfect crispy skin that shatters when you bite into it, revealing tender, juicy meat underneath.

Here’s what makes these wings absolutely irresistible:

Restaurant-quality crispiness without deep frying or the mess
Sticky, glossy glaze that clings to every inch of the wings
Ready in 35 minutes from start to finish, perfect for weeknight dinners
Healthier than traditional fried wings with a fraction of the oil
Crowd-pleaser that works for game day, parties, or family dinners
Simple ingredients you probably already have in your pantry
Reheats beautifully so you can make them ahead

I love making a double batch because my kids devour these faster than I can plate them. The combination of honey and garlic creates this umami-rich glaze that’s both comforting and exciting at the same time.

This pairs beautifully with my air fryer classic french fries for the ultimate air fryer feast.

Ingredients

The beauty of this recipe is that it uses simple, everyday ingredients that come together to create something truly special. I’ve tested this recipe dozens of times to get the ratios just right.

For the Chicken Wings:

2 lbs (900g) chicken wings (drummettes and flats separated)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika

For the Honey Garlic Sauce:

1/3 cup (80ml) honey
1/4 cup (60ml) soy sauce (or tamari for gluten-free)
5 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional, adjust to taste)
1 tablespoon cornstarch
2 tablespoons water

For Garnish:

2 tablespoons chopped green onions
1 teaspoon sesame seeds
Fresh cilantro (optional)

Another favorite: Air Fryer Spicy Buffalo Chicken Wings

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. Here’s what I use every single time I make these wings:

Air fryer (at least 5-quart capacity for this batch)
Large mixing bowl
Small saucepan for the glaze
Whisk or fork for mixing
Tongs for flipping wings
Measuring cups and spoons
Sharp knife and cutting board
Small bowl for cornstarch slurry
Basting brush (optional but helpful)
Paper towels for patting wings dry

The air fryer is obviously the star here, but don’t skip patting those wings dry with paper towels. That’s the secret to getting them extra crispy.

Read Also: Air Fryer Popcorn Chicken

Recommended Products for This Recipe

After making these wings countless times, I’ve found a few products that really elevate the recipe and make the process smoother.

1. Cosori Air Fryer 5.8 Quart

This is my go-to air fryer and it’s perfect for making a full batch of wings without overcrowding. The basket is nonstick and super easy to clean, plus it heats evenly so every wing gets that perfect crisp. I’ve had mine for two years and it still works like new.

Get it on Amazon

2. Pure Raw Honey

Quality honey makes a huge difference in the glaze. I use raw, unfiltered honey because it has a richer flavor and more depth than the processed stuff. It caramelizes beautifully in the sauce and gives the wings that gorgeous golden color.

Get it on Amazon

3. High-Quality Toasted Sesame Oil

A little bit of toasted sesame oil goes a long way in adding that authentic Asian-inspired flavor to the sauce. The nutty, aromatic quality really rounds out the honey and garlic. I keep a bottle in my pantry specifically for Asian recipes.

Get it on Amazon

4. OXO Good Grips Silicone Basting Brush

This brush makes coating the wings with sauce so much easier than using tongs or a spoon. The silicone bristles are heat-resistant and won’t hold onto smells like traditional brushes. Plus, it’s dishwasher safe for easy cleanup.

Get it on Amazon

Air Fryer Honey Garlic Chicken Wings Recipe - Sweet and Savory Chicken Ideas

Step-by-Step Instructions: How to Make Air Fryer Honey Garlic Chicken Wings

I’ve broken this recipe down into super detailed steps so you can’t possibly mess it up. Even if you’ve never used an air fryer before, you’ll get perfect wings on your first try.

1. Prepare the Chicken Wings

Start by patting your chicken wings completely dry with paper towels. This is crucial for getting crispy skin, so don’t skip this step. Any moisture on the wings will steam instead of crisp up.
If your wings aren’t already separated, use a sharp knife to cut them at the joints into drummettes and flats. Discard the wing tips or save them for making stock.
Place the dried wings in a large mixing bowl.
Drizzle the olive oil over the wings and toss to coat evenly.
In a small bowl, combine the garlic powder, onion powder, salt, black pepper, and paprika.
Sprinkle this seasoning mixture over the oiled wings and toss thoroughly until every wing is evenly coated. Use your hands for the best results.
Let the seasoned wings sit at room temperature for about 5 minutes while you preheat the air fryer. This helps the seasoning stick better.

2. Preheat the Air Fryer

Preheat your air fryer to 380°F (193°C) for 3-5 minutes. Preheating ensures the wings start cooking immediately and helps achieve that crispy exterior.
While the air fryer preheats, arrange the wings in a single layer if possible. You might need to cook in batches depending on your air fryer size.

3. First Air Frying Session

Place the wings in the air fryer basket in a single layer, making sure they’re not touching too much. Overlapping is okay, but don’t pile them on top of each other.
Set the temperature to 380°F (193°C) and cook for 12 minutes.
After 12 minutes, open the air fryer and use tongs to flip each wing over. This ensures even crisping on both sides.
Cook for another 10 minutes at the same temperature.
Check the wings. They should look golden and crispy. If they need more time, cook in 2-minute increments until they reach your desired level of crispiness.
Remove the wings from the air fryer and set them aside on a plate. Don’t turn off the air fryer yet.

You might also enjoy: Air Fryer Bacon Wrapped Chicken Breasts

4. Make the Honey Garlic Sauce

While the wings are doing their first cook, start making the sauce. Place a small saucepan over medium heat.
Add the minced garlic to the pan (no oil needed) and sauté for about 30 seconds until fragrant. Be careful not to burn it, you just want to take the raw edge off.
Pour in the honey, soy sauce, rice vinegar, and sesame oil. Stir to combine.
Add the red pepper flakes if you’re using them. I love the subtle heat they add, but skip them if you’re serving kids or anyone who prefers mild flavors.
Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Make sure there are no lumps.
Pour the cornstarch slurry into the simmering sauce while whisking constantly.
Continue to cook and whisk for another 1-2 minutes until the sauce thickens noticeably. It should coat the back of a spoon.
Remove from heat and set aside. The sauce will continue to thicken as it cools slightly.

5. Glaze and Final Air Fry

Place the cooked wings in a large bowl and pour about two-thirds of the honey garlic sauce over them.
Use tongs or your hands (with gloves) to toss the wings until they’re completely coated in the sticky glaze.
Return the glazed wings to the air fryer basket, arranging them in a single layer again.
Air fry at 400°F (204°C) for 3-4 minutes. This final blast of heat will caramelize the glaze and make the wings extra sticky and glossy.
Keep a close eye on them during this step. The honey can burn quickly at this high temperature.
Remove the wings when the glaze is bubbling and caramelized but not burnt.

6. Serve and Garnish

Transfer the wings to a serving platter immediately while they’re still hot.
Drizzle the remaining honey garlic sauce over the top for extra flavor and visual appeal.
Sprinkle with chopped green onions and sesame seeds.
Add fresh cilantro if you like the flavor. I usually skip it, but my sister loves it on hers.
Serve immediately while the wings are hot and the glaze is at its stickiest.

For a lighter option, try: Healthy Orange Chicken

Air Fryer Honey Garlic Chicken Wings Recipe - Easy Appetizer Ideas

Tips for The Best Air Fryer Honey Garlic Chicken Wings

I’ve learned these tricks through trial and error, and they make a huge difference in how the wings turn out.

Wing preparation is everything:

Always pat the wings completely dry. I can’t stress this enough. Dry skin = crispy skin.
Don’t overcrowd the air fryer basket. Cook in batches if necessary. Crowded wings steam instead of crisp.
Let wings come to room temperature for 10-15 minutes before cooking for more even cooking.
For extra crispy wings, toss them with a tablespoon of baking powder along with the seasonings. It raises the pH of the skin, helping it crisp up faster.

Cooking tips:

Flip the wings at least once during cooking, preferably twice if you have time.
If your wings are particularly large or small, adjust cooking time accordingly. Small wings might need 18 minutes total, while jumbo wings could need 28 minutes.
Don’t skip the final high-heat glaze step. That’s what makes the sauce caramelize and get sticky.
Use an instant-read thermometer to check that wings have reached 165°F (74°C) internally.

Sauce perfection:

Make the sauce while the wings cook so everything finishes at the same time.
If your sauce gets too thick, thin it with a tablespoon of water or chicken broth.
If it’s too thin, simmer it a bit longer or add a touch more cornstarch slurry.
Reserve some uncooked sauce before tossing the wings if you want extra for dipping.
Add the garlic to a cold pan and heat together to prevent burning.

Flavor variations:

For sweeter wings, increase honey to 1/2 cup and reduce soy sauce slightly.
For spicier wings, double the red pepper flakes or add sriracha to the sauce.
Add fresh ginger (1 teaspoon minced) to the sauce for an extra flavor dimension.
Try substituting maple syrup for half the honey for a different sweet profile.

Read Also: Air Fryer Chicken Drumsticks

Serving Suggestions

Air Fryer Honey Garlic Chicken Wings Recipe

These wings are incredibly versatile and work for so many different occasions. Here’s how I like to serve them.

Perfect pairings:

These honey garlic wings are amazing with steamed jasmine rice or fried rice to soak up all that delicious sauce. I often serve them alongside healthy coleslaw for a refreshing crunch that cuts through the sweetness.

For a full appetizer spread, pair them with deviled eggs, air fryer mozzarella cheese sticks, and some fresh veggie sticks with ranch.

If you’re making this for a party, set out air fryer onion rings and air fryer curly fries with paprika alongside the wings for an irresistible spread.

Serving occasions:

Game day parties: These wings disappear faster than any other appetizer I make. Set out wet wipes because things get messy.
Family dinners: Serve with rice and a simple cucumber salad for a balanced meal.
Potlucks: Make them ahead and reheat in the air fryer for 3-4 minutes before serving.
Meal prep: These actually work great for meal prep. Pack them with quinoa and roasted vegetables.
Movie nights: Way better than ordering takeout, and you can control the heat level.

Dipping sauces:

Extra honey garlic sauce (make a double batch)
Ranch dressing for cooling down the heat
Blue cheese dressing for classic wing pairing
Sriracha mayo for extra kick
Sweet chili sauce for more sweetness

Garnish ideas:

Toasted sesame seeds add nutty flavor and visual appeal
Sliced green onions for freshness and color
Fresh cilantro if you love it (I’m on the fence)
Lime wedges for a citrus squeeze
Chopped roasted peanuts for extra crunch

Another favorite: Air Fryer Chicken Breast

Variations of Air Fryer Honey Garlic Chicken Wings

One of the best things about this recipe is how easily you can customize it to your taste preferences. Here are variations I’ve tried and loved.

Flavor variations:

Korean-Style: Add 2 tablespoons of gochujang (Korean chili paste) to the sauce for a spicy, fermented kick. Garnish with extra sesame seeds and serve with kimchi on the side.
Orange Honey Garlic: Add 1/4 cup fresh orange juice and 1 tablespoon orange zest to the sauce. Reduce the honey slightly to compensate for the added liquid.
Teriyaki Twist: Replace the honey with 1/4 cup brown sugar and add 1 tablespoon fresh grated ginger to the sauce. Use low-sodium soy sauce to control saltiness.
Maple Garlic: Substitute pure maple syrup for the honey. The flavor is less sweet and more complex.
Spicy Thai: Add 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and double the red pepper flakes. Top with fresh Thai basil and crushed peanuts.
Chinese Five-Spice: Add 1 teaspoon Chinese five-spice powder to the dry rub before air frying. It adds an amazing complexity.

Dietary modifications:

Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce. Check that your other ingredients are certified gluten-free.
Low-Carb/Keto: Replace honey with a low-carb sweetener like monk fruit sweetener (use half the amount). Skip the cornstarch and let the sauce reduce naturally to thicken.
Paleo: Use coconut aminos instead of soy sauce and use arrowroot powder instead of cornstarch. Stick with raw honey.
Lower Sugar: Reduce honey to 3 tablespoons and increase the rice vinegar to add more tanginess without sweetness.

Protein swaps:

Chicken Thighs: Use boneless, skinless chicken thighs cut into 2-inch pieces. Reduce cooking time by 3-4 minutes.
Cauliflower: For a vegetarian option, use cauliflower florets instead of chicken. Cook at 380°F for 15 minutes total, tossing halfway through.
Shrimp: Large shrimp work beautifully with this sauce. Cook at 380°F for just 5-6 minutes, then toss with sauce.
Tofu: Use extra-firm tofu, pressed and cubed. Toss with cornstarch before air frying for 15 minutes at 380°F.

You might also enjoy: Grilled Lemon Herb Chicken

Storage and Reheating

I always make extra wings because they’re fantastic as leftovers. Here’s how to store and reheat them properly.

Storage guidelines:

Refrigerator: Store cooled wings in an airtight container for up to 4 days. I prefer glass containers because they don’t absorb the garlic smell.
Freezer: Freeze unglazed, cooked wings in a freezer-safe bag for up to 3 months. Freeze the sauce separately in a small container. This way you can glaze them fresh when you reheat.
Make-Ahead: You can cook the wings up to 2 days ahead and store them unglazed. Reheat and glaze them just before serving for the best texture.
Sauce Storage: Extra honey garlic sauce keeps in the refrigerator for up to 1 week in an airtight container. It will thicken as it cools; just gently reheat it to thin it out.

Reheating methods:

Air Fryer (Best Method): Reheat at 350°F (177°C) for 5-6 minutes until heated through and crispy again. Add fresh glaze during the last 2 minutes if desired. This method restores the crispiness better than anything else.
Oven: Spread wings on a baking sheet and reheat at 375°F (190°C) for 10-12 minutes. The wings won’t be quite as crispy as when freshly made, but they’re still delicious.
Microwave (Not Recommended): If you’re in a rush, microwave on high for 1-2 minutes. The wings will lose their crispiness and become rubbery, so I only do this when I have no other option.
Stovetop: Heat a skillet over medium-high heat with a tiny bit of oil. Pan-fry the wings for 3-4 minutes per side until heated through and slightly crispy.

Freezing tips:

Flash freeze wings on a baking sheet before transferring to bags to prevent sticking.
Label bags with the date and cooking instructions.
Thaw frozen wings in the refrigerator overnight before reheating.
Glaze fresh sauce onto thawed wings before reheating for best results.

Read Also: Air Fryer Sesame Pork Skewers

Nutritional Facts

Here’s the approximate nutritional information per serving (about 5 wings with sauce). Keep in mind these values can vary based on wing size and how much sauce you use.

Per Serving (1/4 of recipe):

Calories: 385
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 125mg
Sodium: 680mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 21g
Protein: 30g
Vitamin A: 4% DV
Vitamin C: 2% DV
Calcium: 2% DV
Iron: 8% DV

Nutritional highlights:

These wings are a good source of protein, which helps keep you full and satisfied. The air frying method significantly reduces the fat content compared to traditional deep-fried wings.

While the honey adds sugar, it’s natural sugar that comes with trace minerals. The garlic provides antioxidants and immune-boosting properties.

For a lower-calorie version, you can reduce the honey in the sauce or use a sugar substitute. Using skinless chicken pieces would also reduce the fat content, though you’d lose that crispy texture we all love.

Health Benefits of Key Ingredients

While these wings are definitely a treat, they do contain some surprisingly nutritious ingredients that offer real health benefits.

Garlic:

Garlic is a nutritional powerhouse that’s been used medicinally for thousands of years. It contains compounds like allicin that have potent anti-inflammatory and antioxidant properties.

Regular garlic consumption has been linked to improved heart health, reduced blood pressure, and enhanced immune function. It also has natural antibacterial properties that can help fight infections.

Honey:

Raw honey contains antioxidants, including phenolic compounds that can help reduce oxidative stress in the body. It has antibacterial and anti-inflammatory properties that have been used to treat wounds and soothe sore throats.

While honey is still a sugar and should be consumed in moderation, it’s a better choice than refined sugar because it contains trace amounts of vitamins, minerals, and enzymes.

Chicken:

Chicken is an excellent source of lean protein, providing all the essential amino acids your body needs. It’s particularly rich in niacin (vitamin B3), which supports healthy metabolism and nervous system function.

The selenium in chicken acts as an antioxidant and supports thyroid health. Chicken also provides phosphorus for strong bones and teeth.

Sesame oil:

This oil is rich in antioxidants, particularly sesamol and sesaminol, which help fight free radical damage. It contains healthy unsaturated fats that support heart health.

Sesame oil has anti-inflammatory properties and contains vitamin E, which is essential for skin health and immune function.

Ginger (if using):

If you add fresh ginger to your sauce variation, you’re getting one of the most potent anti-inflammatory ingredients available. Ginger aids digestion, reduces nausea, and may help reduce muscle pain and soreness.

Another favorite: Teriyaki Grilled Chicken

FAQs About Air Fryer Honey Garlic Chicken Wings

1. Do I need to thaw frozen chicken wings before air frying?

Ideally, yes, you should thaw wings completely before cooking for even results and proper crisping. If you’re in a pinch, you can cook frozen wings, but add 5-7 minutes to the cooking time and check that they reach 165°F internally. The texture won’t be quite as crispy when starting from frozen, and the seasoning won’t stick as well to the icy surface.

2. Can I make these wings without an air fryer?

Absolutely! Bake them on a wire rack set over a baking sheet at 425°F (218°C) for 40-45 minutes, flipping halfway through. The wire rack allows air to circulate under the wings for better crisping. You can also deep fry them at 375°F (190°C) for about 10-12 minutes if you prefer the traditional method, though you’ll use significantly more oil.

3. Why aren’t my wings getting crispy?

The most common reason is moisture. Make sure you pat the wings completely dry with paper towels before seasoning. Overcrowding the air fryer basket can also cause steaming instead of crisping. Cook in batches if needed, and don’t skip flipping the wings during cooking for even crispiness on all sides.

4. Can I prep these wings ahead of time?

Yes, you can season the wings and store them covered in the refrigerator for up to 24 hours before cooking. You can also make the sauce 2-3 days ahead and store it separately. For the best texture, air fry the wings just before serving, but you can cook them a few hours ahead and reheat them in the air fryer for 3-4 minutes at 400°F right before glazing.

5. How do I adjust the recipe for different air fryer sizes?

If you have a smaller air fryer (3-4 quarts), cook the wings in two batches to avoid overcrowding. For larger air fryers (6+ quarts), you can cook the full 2 pounds at once. Keep the temperature and timing the same, but check the wings a minute or two early since larger baskets may have more powerful heating elements that cook slightly faster.

You might also enjoy: Chicken Fajita Lettuce Wraps

Final Thoughts

These Air Fryer Honey Garlic Chicken Wings have become one of my most-made recipes for good reason. They’re ridiculously easy, incredibly delicious, and never fail to impress whether I’m feeding my family on a Tuesday or hosting friends for the big game.

The combination of crispy, perfectly cooked wings with that sticky, sweet-savory glaze is just irresistible. I love that I can make restaurant-quality wings at home without heating up a pot of oil or dealing with the mess and smell that comes with deep frying.

Give this recipe a try and I promise you’ll be adding it to your regular rotation. Once you see how easy it is to make amazing wings in the air fryer, you’ll never go back to ordering takeout.

Drop a comment below and let me know how your wings turned out! Did you try any of the variations? I’d love to hear which version became your favorite.

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