Air Fryer Asian Chicken Wings

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed

02 - 1 tablespoon vegetable oil

03 - 0.5 teaspoon kosher salt

04 - 0.25 teaspoon black pepper

→ Glaze

05 - 0.25 cup honey

06 - 3 tablespoons low-sodium soy sauce

07 - 2 tablespoons rice vinegar

08 - 1 tablespoon sriracha or Asian chili sauce

09 - 4 cloves garlic, minced

10 - 1 teaspoon fresh ginger, grated

11 - 1 teaspoon toasted sesame oil

→ Garnish

12 - 1 tablespoon sesame seeds

13 - 2 green onions, thinly sliced

# Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.

02 - Toss chicken wings with vegetable oil, salt, and pepper in a large bowl until evenly coated.

03 - Arrange wings in a single layer in the air fryer basket. Cook for 10 minutes, then flip and cook for another 10 minutes, or until crispy and golden brown.

04 - In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, garlic, ginger, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until slightly thickened. Remove from heat.

05 - Transfer cooked wings to a large bowl. Pour the warm glaze over the wings and toss to coat thoroughly.

06 - Arrange wings on a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.

# Expert Pointers:

01 -

They're genuinely crispy on the outside and juicy inside—no greasy mess, just pure wing perfection.
The glaze comes together while the wings cook, so you're not scrambling at the end.
This is the kind of dish that disappears fastest at any gathering, no matter who you're cooking for.

02 -

Pat your wings completely dry before oiling—moisture is the enemy of crispiness, and those paper towels are your secret weapon.
Don't skip the garlic and ginger simmering step; raw garlic tastes sharp and off-balance in the glaze, but cooked garlic becomes smooth and sweet.

03 -