Air Fryer Honey Garlic Chicken Wings
No oil bath and no oven preheat — just a hot basket and a sticky garlic glaze that clings instead of pooling.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Written
Method
-
Pat the wings dry, then toss with the salt and pepper.
-
Arrange in a single layer in the air fryer basket, without crowding, and cook at 380°F for 12 minutes.
-
Flip and cook until deep golden and crisp at the edges, another 10 to 12 minutes.
-
While the wings finish, combine the garlic, honey, soy sauce, vinegar, sesame oil, and cornstarch in a small saucepan and simmer, whisking, until it thickens enough to coat the back of a spoon, 2 to 3 minutes.
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Toss the hot wings in the glaze until fully coated and serve right away with scallions and sesame seeds.
Notes
The cornstarch is what keeps this from turning into a syrupy puddle at the bottom of the bowl — without it the honey just runs off the skin. Simmer the glaze only until it coats a spoon; much past that and it seizes into taffy when it hits the cool wings.
Work in two batches if your basket holds less than a single layer. Crowded wings steam instead of crisping, and there’s no rack trick here to save them the way there is in the oven.