Air Fryer Asian Chicken Wings (Printable Version)

Crispy chicken wings tossed in a honey garlic glaze with bold Asian-inspired flavors, perfect for any occasion.

# 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

# Method:

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 - While wings cook, combine honey, soy sauce, rice vinegar, sriracha, garlic, 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 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 Hints:

01 -
  • The air fryer does the heavy lifting so you're not standing over hot oil, just stirring a quick glaze on the stovetop.
  • That sticky-sweet honey garlic finish tastes like takeout but costs a fraction of the price and takes less time than delivery.
02 -
  • Pat your chicken wings bone-dry before seasoning—any moisture will steam them instead of crisping them, and that's the difference between restaurant-quality and disappointing.
  • Don't skip flipping halfway through; one side will be crispier than the other if you don't, and flipping ensures every inch gets that golden, crackling exterior.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before garnishing—it wakes them up and adds a nutty depth that makes the whole dish feel more intentional.
  • Let the wings rest for just sixty seconds after glazing so the glaze sets slightly; this keeps them from sliding around on the plate but still stays sticky on the bite.
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