These crispy air fryer chicken wings are golden, crunchy, and impossibly juicy — all with zero deep frying. Tossed in a honey garlic glaze, they are the ultimate game day snack that takes just 25 minutes from start to finish.
🔥 Crispy Tip
Always preheat your air fryer for 3-5 minutes before cooking for the crispiest results.
Why These Wings Are a Game Changer
- Extra crispy skin — the air fryer circulates heat for an all-around crunch
- 80% less oil — just a light spray is all you need
- 25 minutes total — faster than oven-baked wings
- Easy honey garlic glaze — sweet, sticky, and addictively good
Ingredients
Wings
- 2 pounds chicken wings, patted dry
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Honey Garlic Glaze
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
Instructions
- Season the Wings
Pat the chicken wings completely dry with paper towels. In a large bowl, toss them with baking powder, garlic powder, smoked paprika, salt, and pepper until evenly coated. - Preheat Air Fryer
Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket with cooking spray. - Air Fry
Arrange wings in a single layer in the basket — do not overcrowd. Cook for 12 minutes, flip, then cook for another 10 minutes until golden and crispy. Internal temperature should reach 165°F. - Make the Glaze
While the wings cook, whisk together honey, soy sauce, sriracha, minced garlic, and sesame oil in a small saucepan. Heat over medium for 2 minutes until slightly thickened. - Toss and Serve
Transfer the crispy wings to a large bowl, pour the honey garlic glaze over them, and toss until every wing is coated. Garnish with sesame seeds and sliced green onions.
Air Fryer Tips
- Baking powder is the secret to crispy skin — it draws out moisture and creates tiny air bubbles that crisp up beautifully.
- Do not overcrowd the basket. Cook in batches if needed for maximum crispiness.
- Pat wings VERY dry before seasoning. Moisture is the enemy of crispy air fryer chicken.
- For extra-crispy wings, let them rest on a wire rack for 2 minutes after cooking before glazing.
Nutrition Facts
Per Serving
| Calories | 320 kcal |
| Protein | 28g |
| Total Fat | 18g |
| Total Carbohydrates | 12g |
| Sugars | 10g |
| Sodium | 580mg |
Frequently Asked Questions
Can I use frozen wings?
Yes! Add 5 extra minutes to the cook time. No need to thaw — the air fryer handles frozen wings perfectly.
What air fryer temperature is best for wings?
400°F (200°C) is the sweet spot. It gives you crispy skin without drying out the meat inside.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 4-5 minutes to restore the crispiness.
Ingredients
Method
- Season the Wings: Pat the chicken wings completely dry with paper towels. In a large bowl, toss them with baking powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket with cooking spray.
- Air Fry: Arrange wings in a single layer in the basket — do not overcrowd. Cook for 12 minutes, flip, then cook for another 10 minutes until golden and crispy. Internal temperature should reach 165°F.
- Make the Glaze: While the wings cook, whisk together honey, soy sauce, sriracha, minced garlic, and sesame oil in a small saucepan. Heat over medium for 2 minutes until slightly thickened.
- Toss and Serve: Transfer the crispy wings to a large bowl, pour the honey garlic glaze over them, and toss until every wing is coated. Garnish with sesame seeds and sliced green onions.
Notes
Air Fryer Tips:
- Baking powder is the secret to crispy skin — it draws out moisture and creates tiny air bubbles that crisp up beautifully.
- Do not overcrowd the basket. Cook in batches if needed for maximum crispiness.
- Pat wings VERY dry before seasoning. Moisture is the enemy of crispy air fryer chicken.
- For extra-crispy wings, let them rest on a wire rack for 2 minutes after cooking before glazing.