Honey Garlic Crispy Wings
Honey Garlic Crispy Wings combine chicken wings, honey, soy sauce, and garlic; air fry at 400°F for 25 minutes until deeply golden with a sticky caramelized glaze.
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Method
- 1
Pat wings completely dry. Toss with baking powder, salt, and pepper.
- 2
Arrange in a single layer in the basket. Air fry at 380°F for 12 minutes.
- 3
Flip wings. Increase to 400°F and cook 12-13 more minutes until deeply golden.
- 4
Combine honey, soy sauce, garlic, sesame oil, and rice vinegar in a saucepan. Simmer 2-3 minutes.
- 5
Toss hot wings in the glaze. Garnish with sesame seeds and scallions.
Pro tip. The baking powder raises skin pH for maximum crispiness. Make sure wings are bone-dry before coating.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 280 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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