Air Fryer Honey Soy Chicken Wings

a stack of chicken wings on a white plate

These Air Fryer Chicken Wings deliver sweet, salty, and savory goodness with a crispy exterior and tender inside—so delicious, you won't believe they're not deep-fried!

Course Appetizer

Cuisine American

Type Dairy Free, Low Fat

Prep Time 5

Cook Time 23

Total Time 28

Servings wings

Calories 122kcal

Author Kim

Equipment

Air Fryer

Ingredients

10 medium Chicken wings
¼ cup All purpose flour
1 tablespoon Baking powder
½ teaspoon Sea salt
¼ cup Honey + 2 tablespoons
4 cloves Garlic
2 tablespoons Soy sauce
2 tablespoons Sesame oil
2 tablespoons Rice wine vinegar

Optional

1 tablespoon sesame seeds
2 tablespoons green onion

Instructions

Wash and pat dry the chicken wings. Toss chicken wings, all purpose flour, baking powder and table salt in a large mixing bowl, making sure that chicken is thoroughly coated.
Shake off any excess flower into the mixing bowl and place each chicken wing into the Air fryer tray. If your air fryer is small you may need to do multiple batches to avoid overcrowding in the air fryer basket as this will affect the cooking and crispiness of the wings.
Cook the chicken wings for 16 minutes on 200 degrees C/400 degrees F, turning the chicken wings over at 8 minutes.
Meanwhile make the glaze my mincing the garlic cloves (if using fresh garlic, otherwise skip this step if using bottled garlic paste). Add minced garlic/garlic paste to a small pot along with honey, soy sauce, sesame seed oil and rice wine vinegar. Cook for 1-2 minutes on medium heat, stirring continuously.
After 16 minutes total cooking, remove chicken wings out of the Air fryer and transfer to a mixing bowl. Coat chicken wings with the honey-garlic sauce.
Place the chicken wings back into the Air fryer basket and cook for a final 5 minutes at the same temperature as before.
Remove chicken wings from Air fryer and place on a serving dish. Top with optional sesame seeds and sliced green onion.

Notes

Nutritional information is for one chicken wing only.
Chicken Wings: defrosted chicken wings are best, but do make sure to pat the skin dry to remove as much as moisture as possible as moisture will prevent the skin from crisping up
Flour and Baking Powder: all purpose or plain flour is used to coat the chicken to help create a crispy skin.
Salt: adds seasoning too the wings. You can use sea salt, garlic ale, onion salt or even celery salt which will all provide slightly different flavourings. Sea salt will provide the most seasoning.
Honey: I like to use pure natural honey with no other ingredients added. I’ve also started recently buying Low GI Honey which has lower levels of sugar. Alternatively you could use pure maple syrup, or sugar free maple syrup in the same quantities
Garlic: Nothing beats fresh garlic cloves however the garlic that comes in a jar or garlic paste will work just fine.
Soy sauce: I like to use regular soy sauce, however using light soy sauce or dak soy sauce will work fine as well.
Sesame oil: pure sesame oil is most commonly used, however toasted sesame oil is also great to use if you can find it. Alternatively you could leave this out as the chicken skin will provide a type of oil to create a level of crispiness. (the sesame oil does add an extra level of crispiness though)
Rice wine vinegar: This adds acidity and balance to the sweetness of the honey and saltiness of the say. Alternatively you could use apple cider vinegar, white vinegar, miren (Japanese rice vinegar), or lemon or lime juice.

Nutrition