Air Fryer Honey Garlic Chicken Wings
These wings come out of the air fryer crisp, then go into a glossy honey, garlic and soy glaze that has been simmered until it coats a spoon. A final 2 minutes back in the basket sets the glaze so it stays sticky rather than runny. Sesame seeds and green onion finish them.
Published
- Prep Time
- 10 mins
- Cook Time
- 28 mins
- Total Time
- 38 mins
- Servings
- 4 servings
How do you make Air Fryer Honey Garlic Chicken Wings?
Toss 1 kg split chicken wings with baking powder, salt and pepper, then air fry at 200°C (400°F) for 22-25 minutes, shaking halfway, until crisp and 74°C (165°F) inside. Simmer honey, low-sodium soy sauce, garlic, ginger, butter and rice vinegar for 3-4 minutes until syrupy. Toss the wings in the glaze, air fry 2 minutes more and top with sesame seeds and green onion.
- Total time
- 38 mins
- Calories
- 485 per serving
- Protein
- 39 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Wings
Honey garlic glaze
To finish
Equipment
Air fryer · Large bowl · Small saucepan · Instant-read thermometer
Quick Directions
Dry and season
Pat the wings very dry with paper towel.
Air fry the wings
Preheat the air fryer to 200°C (400°F).
Simmer the glaze
While the wings cook, put the honey, soy sauce, butter, garlic, ginger, rice vinegar and chili flakes, if using, in a small saucepan.
Glaze and set
Tip the hot wings into a clean bowl, pour over the glaze and toss until coated.
Finish and serve
Pile the wings onto a plate, scatter over the sesame seeds and green onion and serve hot, with plenty of napkins.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer honey garlic chicken wings.
Dry and season
Pat the wings very dry with paper towel. Toss them in a large bowl with the baking powder, salt and pepper until every piece has a thin, even coating.
Air fry the wings
Preheat the air fryer to 200°C (400°F). Arrange the wings in a single layer with a little space between them, working in batches if needed. Air fry for 22-25 minutes, shaking the basket or turning the wings halfway, until deep golden and crisp. The thickest drumette should read 74°C (165°F).
Simmer the glaze
While the wings cook, put the honey, soy sauce, butter, garlic, ginger, rice vinegar and chili flakes, if using, in a small saucepan. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often, until the glaze is syrupy and coats the back of a spoon. Watch it closely, as honey can scorch.
Glaze and set
Tip the hot wings into a clean bowl, pour over the glaze and toss until coated. Return them to the air fryer basket and cook for 2 minutes more, just until the glaze turns sticky and glossy.
Finish and serve
Pile the wings onto a plate, scatter over the sesame seeds and green onion and serve hot, with plenty of napkins.
Recipe Tips
- Use baking powder, not baking soda. Baking soda leaves a soapy, metallic taste on the skin.
- Line the bottom of the air fryer basket with a piece of parchment for the final 2 minutes so the glaze does not burn onto the basket.
- Low-sodium soy sauce keeps the reduced glaze from turning too salty. With regular soy sauce, use 1 1/2 tbsp.
- If the glaze thickens too much while it waits, loosen it with 1-2 tsp of hot water before tossing.
Variations
- Gluten-free: use tamari in place of soy sauce and check that the baking powder is labelled gluten-free.
- Honey sriracha wings: replace 1 tbsp of the honey with 1 tbsp sriracha or another chili sauce.
- Honey garlic drumsticks: air fry 8 drumsticks at 190°C (375°F) for 25-28 minutes, until 74°C (165°F) next to the bone, then glaze the same way.
Nutrition (per serving)
| Calories | 485 |
|---|---|
| Protein | 39 g |
| Carbs | 19 g |
| Fat | 28 g |
| Saturated fat | 9 g |
| Fibre | 0 g |
| Sugar | 18 g |
| Sodium | 950 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover wings within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked, unglazed wings for up to 2 months and make a fresh glaze when you reheat them.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 5-7 minutes, until hot to the centre, 74°C (165°F). Glazed wings scorch quickly at higher heat.
Air Fryer Honey Garlic Chicken Wings FAQs
How do you make honey garlic wings sticky in the air fryer?
Simmer the honey garlic glaze for 3-4 minutes until it is syrupy, toss the cooked wings in it, then air fry them for 2 more minutes. The short blast of heat sets the glaze so it clings instead of pooling in the bowl.
How long do honey garlic wings take in the air fryer?
Split wings take 22-25 minutes at 200°C (400°F), shaking halfway, until crisp and 74°C (165°F) inside. Add 2 minutes after glazing, so plan on about 28 minutes of cooking in total.
Can I make the honey garlic glaze ahead of time?
Yes. Simmer the glaze, cool it and refrigerate it in a covered jar for up to 5 days. It firms up when cold, so warm it gently in a small pan or the microwave before tossing it with hot wings.
Are honey garlic wings gluten-free?
Not as written, because most soy sauce contains wheat. Use tamari or a soy sauce labelled gluten-free, and check that your baking powder is gluten-free, and the wings contain no gluten.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
