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A plate of glazed chicken wings topped with sliced green onions, served on a speckled white dish.

Air Fried Honey Garlic Chicken Wings

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Crispy, juicy chicken wings coated in a sticky honey garlic sauce made easy in the air fryer. No deep frying, no mess, just perfectly glazed wings every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Appetizer
Cuisine: American, Asian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs whole chicken wings, cut about 900g
  • 2 teaspoon baking powder
  • 2 teaspoon kosher salt or 1 teaspoon table salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon butter
  • 1 tablespoon garlic minced
  • ½ cup soy sauce
  • 5 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame seeds
  • 2 scallions thinly sliced for garnish

Equipment

  • Air fryer (large enough for a single layer of wings)
  • Saucepan
  • Large Mixing Bowl

Method
 

  1. Preheat air fryer to 400°F. Pat wings dry with paper towels. Toss wings with baking powder, salt, garlic powder, and onion powder until evenly coated.
  2. Arrange wings in a single layer in the air fryer basket with space between each. Air-fry for 20–30 minutes, flipping halfway, until golden and crispy.
  3. Meanwhile, melt butter in a saucepan over medium-high heat. Add minced garlic and sauté briefly until fragrant.
  4. Add soy sauce, honey, and brown sugar to the pan. Reduce sauce for 5–7 minutes, stirring occasionally, until thickened slightly.
  5. Add the cooked wings to the saucepan and toss to coat evenly with the sauce.
  6. Sprinkle with sesame seeds and garnish with scallions before serving.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: The wings are crispest right out of the fryer, the sticky sauce softens the skin as it sits. Leftovers keep in the fridge for 3 days; reheat in the air fryer or a hot oven to bring some crunch back, the microwave will leave them soft.

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