Air Fryer Asian Chicken Wings (Printable Version)

Crispy wings tossed in sticky honey garlic glaze with bold Asian-inspired flavors for easy serving.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon vegetable oil
03 - 0.5 teaspoon kosher salt
04 - 0.25 teaspoon black pepper

→ Glaze

05 - 0.25 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 Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
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, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and 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.
06 - Arrange wings on a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.

# Expert Advice:

01 -
  • Your air fryer actually gets used for something beyond frozen fries, and it shows.
  • The glaze comes together while the wings cook, so you're never standing around waiting.
  • People will ask for the recipe because they can't believe how crispy the outside gets while staying tender inside.
  • It's naturally dairy-free, which means nobody has an excuse to skip them.
02 -
  • If you skip patting the wings dry before seasoning, you'll end up with steamed wings instead of crispy ones—learned that the hard way the first time.
  • The glaze will keep thickening as it cools, so if it looks a touch thin when you finish cooking, that's perfect; it'll set up beautifully on the warm wings.
  • Don't let that glaze sit on the heat for too long or the garlic can turn bitter and ruin the whole thing.
03 -
  • If you want even more visual appeal and texture, toast the sesame seeds in a dry pan for 30 seconds before sprinkling—it amplifies their nutty flavor and makes them smell incredible.
  • Make the glaze the night before and store it in the fridge; it actually develops deeper flavor overnight, and you'll just reheat it gently before tossing.
  • Buy pre-split wings if your butcher offers them; it saves prep time and means less oil splatter on your hands.
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