My air fryer honey garlic wings are so delicious and come together in just 30 minutes. The wings are cooked in the air fryer until crispy and golden brown, while the sauce is simmered on the stove and is ready in 5 minutes. After the wings are cooked, toss them in that sticky-sweet honey garlic sauce, sprinkle with thin sliced green onions, and serve.
Gather the ingredients and equipment
You will need 1-1.5 pounds of split chicken wings (the wings that are cut into drumettes and wingettes), salt, garlic powder, ground ginger, black pepper, and baking powder. Baking powder will make the skin crispy, so the wings will stay crispy under the sauce. This simple trick will get you that crispy-on-the-outside and juicy-in-the-inside texture.
For the honey garlic sauce, you will need honey, less sodium soy sauce, fresh garlic, and some lemon juice. You can also use any type of vinegar if you do not have a lime on hand.
As for the equipment and tools, you will need any type of air fryer, a small saucepan, a large bowl, and a meat thermometer.
Recipe step-by-step instructions with visuals
Pat dry chicken wings with paper towels. Add the wings to a large bowl. Toss them with seasonings, salt, and oil. Sprinkle with baking powder and toss again until well coated.
Preheat the air fryer to 400°F for about 4-5 minutes.
Arrange seasoned and coated wings in the air fryer basket, making sure they do not overlap. We want them crispy. If needed, cook them in batches.
Cook wings at 400° for 10 minutes. Remove the basket and flip it to the other side. Cook for another 8-10 minutes or until they look crispy and browned and the internal temperature reaches at least 165°F. Transfer cooked wings into a clean large bowl.
While you cook the second batch, prepare the sauce. In a small saucepan pan, melt butter over medium heat. Add minced garlic and cook it over medium heat for about 1 minute or until fragrant.
Now, add honey, soy sauce, and some lemon juice. Stir everything well and simmer for about 2-3 minutes on low heat.
Pour the sauce over the wings and toss the wings. I like to use tongs to mix the wings around or just give the bowl a few good shakes to coat them evenly.
Nataliia's top tip
Taste the sauce and add more soy sauce, honey, and lime juice to adjust it to your liking. Some people like it more sweet, some savory. And if you'd like the wings to be spicy, try adding ¼ teaspoon of cayenne pepper.
Troubleshooting
- Why my wings aren’t crispy? Make sure to pat them extra dry before seasoning and do not forget about baking powder.
- Honey garlic sauce is too thick/thin? Add water or even cornstarch slurry. But I never had this sauce being too thin because of the honey.
- Too salty? It is better to use less soy sauce. You can also add a little bit of water and more honey.
How to store and reheat
Once the wings have cooled, transfer them into an airtight container and store them in the fridge for up to 3 days.
The sauce can be stored separately in the fridge for up to 5 days.
I like to reheat them in the air fryer at 350°F or oven at 375°F for about 8 minutes, or until heated through.
If you reheat them in the microwave, they might lose their crispy texture.
My recipe experiment notes
These are just my experiments so far, but I’m always testing new ideas and I will add them here if I discover anything new and fun!
Making wings from frozen
I have tried making these wings from frozen and they turned out pretty good. Fresh is always best, but cooking frozen chicken wings in the air fryer also works and can be so convenient and save you ordering out if you crave someone of the night.
They take about 10 minutes longer to cook. To make them crispy, you will need to cook frozen wings at 350°F for 10 minutes, pat them dry, and only now add seasonings and baking powder. After that air fry them at 400°F for another 15-20 minutes or until fully cooked.
Using the sauce to make chicken tenders
I have also used this sauce with crispy chicken tenders and they turned out great. It adds so much flavor - perfect for serving with rice and veggies for a family-friendly meal.
If you have your own best tip or a fun twist—share it in the comments. I’d love to hear how you make this recipe!
📖 Recipe
Air Fryer Honey Garlic Wings
Equipment
- 1 large bowl
- 1 Air fryer
Ingredients
Chicken Wings
- 1.5 pounds split chicken wings
- 2 tablespoons olive or vegetable oil
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- 1 tablespoon thinly sliced green onion
Honey Garlic Glaze
- 4 tablespoons honey
- 3 tablespoons less sodium soy sauce
- 2 tablespoons butter
- 2 tablespoons minces garlic about 4 medium cloves
- 2 teaspoons lime juice or vinegar
Instructions
- Pat dry chicken wings with paper towels. In a large bowl add 1.5 pounds split chicken wings, 2 tablespoons olive or vegetable oil , ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon ground ginger. Toss until evenly coated. Sprinkle 2 tablespoons baking powder and toss again.
- Preheat air fryer for 5 minutes. Arrange seasoned chicken wings in the air fryer basket in a single layer.
- Cook at 400°F for 10 minutes, flip the wings and cook for another 8-10 minutes until they look crispy and browned. Check if the internal temperature reached 165° to make sure the wings are fully cooked.
- Transfer cooked chicken wings in a large bowl. Cook the second batch the same way.
- Pour the honey garlic sauce over the wings and toss them until each piece is evenly coated. Transfer tossed wings into a serving plate and sprinkle with some thin sliced green onions on top.
Honey Garlic Glaze
- Melt 2 tablespoons butter in a small saucepan. Add 2 tablespoons minces garlic and cook for about 30-40 seconds or until fragrant. Make sure not to burn garlic.
- Pour 4 tablespoons honey, 3 tablespoons less sodium soy sauce, and 2 teaspoons lime juice or vinegar .
- Simmer the glaze over low heat for 2-3 minutes or until it slightly thickens. If the sauce is too thick you can add one tablespoon of water.
- If the sauce cools down while the wings are cooking, you can gently reheat it. You store this sauce separately for up to 5 days in the fridge.
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