Air Fryer Chicken Wings

These air fryer chicken wings come out golden and crispy with barely any oil, then get tossed in a sticky honey sriracha glaze with sweet heat in every bite.

Course Appetizer

Cuisine American

Keyword air fryer chicken wings

Prep Time 10

Cook Time 30

Total Time 40

Servings wings

Calories 26kcal

Author Jason Decker

Ingredients

For the Chicken Wings:
1 2.2 lbs chicken wings
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the Honey Sriracha Glaze:
1/3 cup sriracha
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon lemon juice

Instructions

Preparing the Chicken Wings
For the Chicken Wings:
Set your air fryer to 200C or preheat the oven to 200°C (400°F)
Prepare the wings: If your wings are whole, use a sharp knife to cut them into drumettes and flats, discarding the wing tips or saving them for broth.
1 2.2 lbs chicken wings
Dry the wings: Pat the wings thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
Season the wings: Place the wings in a large bowl and sprinkle salt, black pepper, garlic powder, and smoked paprika evenly over them. Toss well to coat each wing with the seasoning.
1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
Cooking the Wings
Air Fryer Method:
Arrange the wings in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.
Cook at 200°C (400°F) for 30 minutes, flipping the wings halfway through (at the 15-minute mark).
Check for doneness: The wings should be golden brown and crispy. The internal temperature should reach at least 75°C (165°F) when checked with a meat thermometer.
Making the Honey Sriracha Glaze
For the Honey Sriracha Glaze:
In a small saucepan, combine:
1/3 cup Sriracha sauce
1/3 cup sriracha
1/4 cup honey
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons soy sauce
1 teaspoon lemon juice
1 teaspoon lemon juice
Cook over medium heat, stirring constantly for about 3-5 minutes, until the sauce thickens slightly.
Turn off the heat and let the glaze cool for 1-2 minutes before using.

Notes

Dry the wings thoroughly with a paper towel to remove excess moisture. This is the best part of getting crispy wings.
Arrange wings in a single layer in the air fryer basket so hot air can circulate for the crispiest wings.
Flip halfway through so both sides of the shrimp cook evenly. For wings, flipping helps both sides crisp evenly.
Use a meat thermometer and check internal temperature. You want at least 75°C (165°F).
Let wings rest for 5 minutes before saucing so they stay crisp when you toss in the sticky glaze.
If you are using the oven, use parchment paper on the baking sheet and broil for 2-3 minutes at the end for a crispier finish.

Nutrition