Air Fryer Chicken Wings

5 from 1 vote

These air fryer chicken wings are quick to make and full of flavor. Marinated in a sauce with a perfect balance of savory and sweet, they’re air fried until golden, juicy, and sticky with a glossy glaze. No breading, no deep frying—just easy, tasty wings that go great with rice, noodles, or your favorite dipping sauce.

Prep Time5

Cook Time10

Marinating Time30

Total Time45

Course: Chicken

Cuisine: Asian Recipes

Keyword: Air Fryer Chicken Wings

Servings: chicken wings

Author: Bee Yinn Low

Ingredients

350 g chicken wings
1/2 tablespoon minced ginger
2 cloves garlic or 1 tablespoon minced garlic
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1/4 teaspoon five spice powder
3 dashes cayenne pepper
1 tablespoon honey
1/2 tablespoon sesame oil
olive oil or vegetable oil, for brushing.

US Customary - Metric

Instructions

In a bowl, mix the chicken wings with all the ingredients until well coated. Marinate for at least 30 minutes.
Place the marinated chicken wings in the air fryer basket in a single layer. Spoon any remaining marinade over the wings. Air fry at 375°F (190°C) for 6 minutes.
After 6 minutes, brush a little oil on the surface of the wings. Air fry again at 375°F (190°C) for 4 more minutes until golden and cooked through.
Serve the chicken as is or with your favorite dipping sauce. Pour the dripping into a small bowl if desired—it's great over steamed rice, but don’t pour it on the chicken.

Video

Notes

Don’t rush the marinating process. Let those wings sit in the marinade for at least 30 minutes, but if you’ve got the time, even longer is better! This allows the flavors to really soak in and gives you juicy, flavorful wings.
When spooning the leftover marinade over the wings, you can skip the garlic bits since they might burn during cooking. But if you’re a garlic lover like me, feel free to add them—just keep an eye on them to make sure they don’t get too burnt. If they are burnt, scrap them off the surface of the chicken wings before serving!
A light brush of oil on the wings halfway through cooking helps them achieve that gorgeous golden finish. I used olive oil, but you can swap it out for any oil you prefer, like vegetable or avocado oil.
Save that tasty dripping! It’s full of flavor and perfect to drizzle over some steamed rice or veggies. Just don’t pour it directly over the wings—it’ll soften the glaze, and we want to keep that beautiful, glossy finish intact.

Nutrition