Air Fryer Asian Chicken Wings (Printable Version)

Crispy, tender chicken wings tossed in a sticky honey garlic glaze with bold Asian flavors.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Glaze

05 - 1/4 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

# How To Make:

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 - In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, garlic, ginger, and sesame oil. 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.

# Cooking Tips:

01 -
  • They're ready in 30 minutes flat, which means you can go from craving to serving without drama.
  • The air fryer does all the heavy lifting—no splashing oil, no babysitting, just set it and walk away.
  • That glaze tastes like you've been simmering it for hours, but it takes minutes.
02 -
  • Pat your wings completely dry before seasoning—moisture is the enemy of crispiness, and I learned this the hard way by making soggy wings twice before it clicked.
  • Don't crowd the air fryer basket; give wings space to breathe or they'll steam and end up rubbery instead of snappy.
  • The glaze thickens as it cools, so if it sits for more than a few minutes, warm it gently before tossing or it'll clump instead of coat evenly.
03 -
  • If you like extra heat, add sriracha to taste while the glaze simmers—you can always taste and adjust, but you can't take it out once it's mixed in.
  • For a gluten-free version, use tamari instead of soy sauce and double-check that your sriracha doesn't contain wheat.
  • Sesame seeds toast themselves slightly in the residual heat of the warm wings, which intensifies their flavor—a small detail that makes a real difference.
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