Air Fryer Honey Soy Chicken Wings
Why this recipe works
- Crisp skin, sticky glaze: Air-frying the wings before saucing helps the skin turn golden and crisp, so the glaze coats rather than softens them too early.
- Savoury-sweet depth: Soy sauce, honey, garlic and ginger create a balanced glaze with sweetness, umami and aromatic warmth.
- Clean finish: Rice vinegar cuts through the honey and sesame oil, keeping the glaze glossy and rich without becoming heavy.
Get the most out of this recipe
Texture tips
- For crisper wings: Dry the wings thoroughly before air-frying and keep them in a single layer so hot air can circulate around the skin.
- Glaze just before serving: Toss the wings with the hot glaze at the end, then serve straight away while the coating is sticky and the skin still has bite.
Common mistakes
- Overcrowding the basket: Too many wings in the air fryer will steam rather than crisp. Cook in batches if needed.
- Thin glaze: Let the sauce simmer briefly after adding the cornflour slurry until it turns glossy and coats a spoon.
Ingredient notes
- Use skin-on wings: Skin-on wings give the best contrast between crisp edges and juicy meat after air-frying.
- Adjust the sharpness: Rice vinegar gives a gentle tang; white wine vinegar can be used for a sharper finish.
Make-ahead tips
- Reheating: Reheat chilled wings in the air fryer at 180°C (355°F) until piping hot, then toss with any juices left in the container.
- Best served fresh: These wings are at their best straight after glazing, when the coating is hot and sticky and the skin still has texture.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken wings dry with kitchen paper. Peel and finely grate the garlic and ginger, then thinly slice the spring onion. Preheat the air fryer to 200°C (390°F) for 3 minutes.
- Arrange the wings in the air fryer basket in a single layer (cook in batches if needed). Air-fry for 22 to 26 minutes, turning halfway, until deep golden and cooked through. Tip them into a large mixing bowl.
- Meanwhile, make the glaze: whisk the soy sauce, honey and rice vinegar in a small saucepan and bring to a gentle simmer. Whisk the cornflour with 2 tbsp water to a smooth slurry, then whisk it into the pan and simmer for 1 to 2 minutes until glossy and thick enough to coat a spoon. Take off the heat and stir in the toasted sesame oil.
- Pour the hot glaze over the wings and toss until evenly coated. Scatter over the sesame seeds and spring onion, then toss once more. Serve straight away while sticky and hot.
Recipe notes
Tips
- For the crispest skin, dry the wings well and avoid overcrowding the air fryer basket; cook in batches if needed.
- If you are serving vulnerable groups, make sure the wings are cooked until piping hot throughout, with no pink at the bone.
Substitutions
- Replace rice vinegar with white wine vinegar for a sharper finish.
- Replace honey with maple syrup for a slightly less floral sweetness.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot, then toss with any juices left in the container.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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