Air Fryer Honey Garlic Chicken Wings
These Air Fryer Honey Garlic Chicken Wings deliver restaurant-quality crispiness without deep frying, coated in an irresistible sticky-sweet glaze that caramelizes beautifully in the air fryer. Using a double-cook method, the wings come out perfectly crispy on the outside and juicy on the inside, ready in just 35 minutes from start to finish.
Equipment
- Air fryer - At least 5-quart capacity recommended for this batch
- Small saucepan - For making the honey garlic glaze
- Whisk or fork - For mixing the sauce
- Tongs - For flipping wings
- Sharp knife and cutting board - For separating wings at the joints
- Small bowl - For cornstarch slurry
- Basting brush - (optional) Silicone recommended for easy cleanup
- Paper towels - For patting wings dry — critical for crispiness
- Instant-read thermometer - (optional) To verify internal temperature of 165°F
Ingredients
For the Chicken Wings
- 2 lbs chicken wings - 900g, drummettes and flats separated
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
For the Honey Garlic Sauce
- 1/3 cup honey - 80ml, raw unfiltered honey preferred
- 1/4 cup soy sauce - 60ml, or tamari for gluten-free
- 5 garlic cloves - minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil - toasted sesame oil preferred
- 1/2 tsp red pepper flakes - optional, adjust to taste
- 1 tbsp cornstarch
- 2 tbsp water - for cornstarch slurry
For Garnish
- 2 tbsp green onions - chopped
- 1 tsp sesame seeds
- fresh cilantro - optional
Instructions
- Pat chicken wings completely dry with paper towels, then toss in a large bowl with olive oil. Combine garlic powder, onion powder, salt, pepper, and paprika; sprinkle over wings and toss until evenly coated.
- Preheat your air fryer to 380°F (193°C) for 3–5 minutes. Let seasoned wings rest at room temperature while the air fryer heats up.
- Arrange wings in a single layer in the air fryer basket and cook at 380°F for 12 minutes. Flip each wing with tongs, then cook for another 10 minutes until golden and crispy.
- Sauté minced garlic in a small saucepan over medium heat for 30 seconds, then add honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes; simmer 2–3 minutes. Stir in the cornstarch-water slurry and whisk for 1–2 minutes until thickened, then remove from heat.
- Toss cooked wings in a large bowl with two-thirds of the honey garlic sauce until fully coated. Return glazed wings to the air fryer basket in a single layer.
- Air fry at 400°F (204°C) for 3–4 minutes until the glaze is caramelized and bubbling. Watch closely to prevent burning.
- Transfer wings to a serving platter, drizzle with remaining sauce, and garnish with chopped green onions, sesame seeds, and cilantro if desired. Serve immediately.
Notes
- Pat wings dry: Removing all surface moisture is the single most important step for crispy skin — don't skip it.
- Don't overcrowd: Cook wings in batches if needed; overlapping wings steam instead of crisp up.
- Extra crispy tip: Add 1 tablespoon of baking powder to the dry seasoning mix to help the skin crisp faster.
- Sauce consistency: If the sauce is too thick, thin with 1 tbsp water; if too thin, simmer longer or add a little more cornstarch slurry.
- Watch the final glaze step: Honey can burn quickly at 400°F — keep a close eye on the wings during the last 3–4 minutes.
- Gluten-free option: Substitute tamari or coconut aminos for the soy sauce.
- Keto/low-carb option: Replace honey with monk fruit sweetener (use half the amount) and skip the cornstarch; let sauce reduce naturally to thicken.
- Make ahead: Cook and store wings unglazed in the fridge for up to 2 days; reheat and glaze just before serving for best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the air fryer at 350°F for 5–6 minutes to restore crispiness.
- Freezing: Freeze unglazed cooked wings for up to 3 months; freeze sauce separately and glaze fresh upon reheating.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 680mgPotassium: 280mgSugar: 21gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 8mg
Tried this recipe?Let us know how it was!