Air Fryer Asian Chicken Wings (Printable)

Tender air-fried chicken wings in a sticky honey garlic glaze with bold Asian seasonings and a crispy finish.

# What You'll 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

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes until ready.
02 - Toss chicken wings with vegetable oil, kosher salt, and black 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 until crispy and golden brown.
04 - While wings cook, combine honey, low-sodium soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and toasted 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 thoroughly to coat all pieces.
06 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • They're ready in 30 minutes, which means you can go from craving to eating faster than delivery would arrive.
  • The air fryer does the heavy lifting while you make the glaze—no standing over hot oil or dealing with splatter.
  • That sweet-savory-spicy balance hits different every single time, and people always ask what makes them taste so good.
02 -
  • Crowding the air fryer basket means steam instead of crispiness—give the wings room to breathe, and cook in batches if you need to.
  • Making the glaze while the wings cook saves time, but more importantly, it lets you pour it warm over hot wings so it clings and caramelizes instead of sliding right off.
03 -
  • If your air fryer runs hot, start checking at 18 minutes instead of the full 20—every fryer is different, and charred is just one step past crispy.
  • Slice your green onions right before serving so they stay bright and fresh instead of wilting into the warm glaze.
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