A popular, crispy chicken wing dish coated in a sweet and savory honey garlic glaze, perfectly cooked in an air fryer for a healthier, less messy option.
Honey Garlic Air Fryer Wings
A popular, crispy chicken wing dish coated in a sweet and savory honey garlic glaze, perfectly cooked in an air fryer for a healthier, less messy option.
Ingredients
- 2 lb chicken wings separated into drumettes and flats
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup soy sauce
- 0.5 cup honey
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tsp sesame seeds (for garnish
- 2 tbsp green onions chopped (for garnish
Instructions
- Pat chicken wings very dry with paper towels. In a large bowl, toss the wings with olive oil, salt, and black pepper until evenly coated.
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Arrange the seasoned wings in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
- Air fry at 400°F (200°C) for 20-25 minutes, flipping them halfway through, until golden brown and crispy.
- While the wings are cooking, prepare the honey garlic glaze. In a small saucepan, combine soy sauce, honey, grated ginger, minced garlic, and rice vinegar. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the simmering sauce, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
- Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the thickened honey garlic glaze over the wings and toss until they are thoroughly coated.
- For an extra sticky glaze, you can return the coated wings to the air fryer for an additional 2-3 minutes at 375°F (190°C).
- Garnish with sesame seeds and chopped green onions, if desired, and serve hot.
Notes
For extra crispy wings, pat them very dry before seasoning. You can also add a pinch of baking powder to the dry rub (about 1/2 tsp per pound of wings) to enhance crispiness. If you prefer a spicier kick, add a pinch of red pepper flakes to the glaze. For a thicker glaze, simmer it for a few extra minutes until it reaches your desired consistency. Serve immediately with a sprinkle of sesame seeds and chopped green onions for garnish.
