Sticky Air Fryer Chicken Wings
Juicy inside, crispy outside, coated in a sweet-savory glaze.
🍗 Ingredients
For the wings
1 kg (2–2.5 lbs) chicken wings, split & tips removed
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp chili flakes (optional, for heat)
For the sticky glaze
¼ cup honey
3 tbsp soy sauce
2 tbsp ketchup
1 tbsp sriracha or chili sauce (adjust to taste)
1 tbsp apple cider vinegar or lemon juice
2 cloves garlic, finely minced
1 tsp grated fresh ginger (optional but 🔥)
Garnish
Fresh parsley or green onions, chopped
🔥 Instructions
1. Prep the wings
Pat the chicken wings very dry with paper towels (this is key for crispiness).
In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, paprika, onion powder, and chili flakes.
Let them rest for 10–15 minutes (optional but helps flavor).
2. Air fry the wings
Preheat air fryer to 190°C / 375°F for 3–5 minutes.
Place wings in the basket in a single layer (don’t overcrowd).
Cook for 20 minutes, shaking the basket halfway.
3. Make the glaze
While the wings cook:
In a small saucepan, combine honey, soy sauce, ketchup, sriracha, vinegar, garlic, and ginger.
Simmer on medium-low heat for 5–7 minutes, stirring until thick and glossy.
Remove from heat once it coats the back of a spoon.
4. Sauce & finish
After 20 minutes, increase air fryer temp to 200°C / 400°F.
Brush or toss wings generously with the glaze.
Air fry for another 5–7 minutes, until caramelized and sticky.
Flip once for even coating.
5. Garnish & serve
Sprinkle with fresh parsley or green onions.
Serve hot with ranch, blue cheese, or enjoy as-is 🤤
💡 Pro Tips
Extra crispy? Add ½ tsp baking powder to the dry seasoning (not baking soda).
Too sticky too fast? Lower temp slightly and cook a bit longer.
No air fryer? Bake at 220°C / 425°F for 40–45 minutes, glazing in the last 10 minutes.
