Description
Crispy, caramelized chicken wings bathed in a sticky honey garlic glaze, made effortlessly in the air fryer. A perfect balance of sweet and savory with no deep-fried mess.
Ingredients
2 lbs. chicken wings (separated into wingette and drumette sections)
2 teaspoons cornstarch
2 tablespoons water (cornstarch slurry)
¼ cup honey (prefer golden)
¼ cup soy sauce (low-sodium)
4 cloves garlic, minced (about 1 tablespoon)
1 tablespoon rice vinegar
1 tablespoon sesame seeds (optional garnish)
Instructions
Pat chicken wings dry with paper towels. Toss with 1 teaspoon cornstarch, ensuring even coating.
Place wings in air fryer basket in a single layer. Cook at 400°F (205°C) for 15 minutes, flipping halfway, until golden brown.
Meanwhile, whisk honey, soy sauce, garlic, rice vinegar, and remaining 1 teaspoon cornstarch with 2 tablespoons water in a small saucepan. Bring to a boil, then simmer 2 minutes until thickened.
Toss cooked wings in the honey garlic sauce until fully coated.
Return wings to air fryer. Cook 2 more minutes at 400°F (205°C) to crisp up the skins.
Sprinkle with sesame seeds if desired before serving.
Notes
Use golden honey for a deeper flavor profile.
If sodium concerns are a priority, double the low-sodium soy sauce or replace with tamari.
Leftovers can be reheated at 350°F (175°C) for 3-5 minutes to restore crispiness.
Swap rice vinegar with yuzu for a Japanese-inspired variation.
Nutrition
- Serving Size: 2 wing pieces
- Calories: 320
- Sugar: 15g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 25g
- Fiber: 0.3g
- Protein: 20g
- Cholesterol: 125mg