These Asian Air Fryer Chicken Wings are coated in a sweet and savory ginger-garlic sauce with a bit of heat from Sriracha. They make an easy air fryer appetizer.
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❤️ Why You’ll Love This Recipe: If you’re looking for a super-fast and satisfying appetizer for entertaining, these crispy air-fried wings may become your go-to for game day or any day. The sauce is full of flavor with just a few simple ingredients and the wings stay juicy on the inside with a crisp outer crust.
Making Air Fryer Chicken Wings
This recipe is for the little chicken wings and drummies, not the large full-sized ones. This size cooks quickly in the air fryer without drying out.
The sauce is sweet, salty, garlicky, sticky and a little spicy. The sauce recipe makes enough to cover the wings generously. If you like, you can set some aside for dipping.
When making the sauce, it’s important to whisk frequently. This will keep the ingredients mixed and moving so they don’t stick and burn on the bottom of the pan.
Simmer the sauce until it’s reduced and thickens. The sugar is the thickener in this recipe. It needs a bit of cooking to reduce and turn syrupy in texture. When it’s done, the sauce will remain fluid but will coat the back of a spoon.
Tips for the Crispiest Chicken Wings in an Air Fryer
Use these tips to make the crispiest wings possible:
When preparing the chicken, make sure you pat the chicken dry very well. You want as little moisture as possible for an air-fryer recipe.
The secret to the crispiest golden air-fried chicken is a bit of baking powder. Lightly coat the patted-dry wings in just enough baking powder. They should be coated, but the baking powder should not be caked on or clumped. Don’t worry about any extra baking powder at the bottom of the bowl, just discard it.
When placing the chicken in the air fryer, remember to keep space between each piece. Air should be able to flow between each piece of chicken for maximum crispiness.
Serving
When the wings are done in the air fryer, move them directly into a large bowl. Then pour in enough sauce to coat the wings fully. Finally, serve up your crispy air fried Asian chicken wings while they’re hot. Serve extra sauce on the side for dipping. You can make a double batch of sauce if you know you want lots of dipping sauce. .
Can this Recipe be Doubled?
1 ½ pounds of wings is about 12. If you want to make a bigger batch, simply double all of the ingredients. You’ll need to air fry in two batches.
Adjusting The Spice
You can omit the sriracha sauce from the recipe if you like. I recommend doubling the garlic for added flavor.
More Air Fryer Appetizers
After your air fryer Asian chicken wings, try these other simple and crispy air fryer recipes next:
- Air Fryer Chicken Tenders are boneless and extra-crispy, thanks to the bread crumb coating.
- Pizza Pockets are incredibly flaky and full of your favorite pizza toppings. Perfect to pack for school lunch!
- Garlic Parmesan Air Fryer French Fries are golden and crunchy with a savory seasoning blend.
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Air Fryer Asian Chicken Wings
Equipment
Ingredients
Chicken Wings:
- 1 ½ pounds mini chicken wings and drummies
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce:
- ½ cup light brown sugar
- ¼ cup soy sauce
- 1 tablespoon sriracha
- 1 tablespoon pressed garlic
- 2 teaspoons grated ginger
- 2 tablespoons sesame oil
- ½ teaspoon black pepper
Instructions
- Asian Garlic Sticky Sauce: Put all the sauce ingredients into a medium saucepan. Bring to a simmer and simmer until mixture is reduced and thickened, about 20 minutes. Whisk frequently so the mixture doesn’t stick to the bottom of the pan and burn. Remove from heat and let cool slightly, sauce will thicken as it cools down.
- Chicken Wings:Preheat air-fryer to 375º F
- Pat chicken wings dry. Add baking powder and salt and pepper to a large bowl or Ziploc bag. Add the wings and toss to coat evenly. Discard any extra baking powder left at the bottom of the bag.
- Place wings in a single layer on an air-fryer rack sprayed with spray oil. Spray the tops of the wings with spray oil.
- Air-fry for 8 minutes, then flip the wings over and cook for 8 minutes more, or until the juices run clear and the wings have an internal temperature of at least 165°F. (A basket-style air fryer may cook faster than a toaster oven-style air fryer.)
- Once wings are done, remove them from the air-fryer and place in a large bowl. Scoop enough sauce into the bowl to cover the wings.
- Toss the wings and the sauce together so the wings are coated with the sauce evenly.
- Sprinkle with cilantro and sesame seeds. Serve.
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