Crispy Air-Fried Sticky Garlic Wings with Toasted Sesame Step-by-step instructions

Before you start

Before starting, remove the chicken wings from the refrigerator and let them sit at room temperature for no more than 30 minutes. Pat them thoroughly dry with paper towels. Measure all ingredients and set them near the stove.

If using a conventional oven instead of an air fryer, preheat it to 425°F (220°C) and arrange the wings on a wire rack over a baking sheet. Prepare the garnish by slicing the scallions and toasting the sesame seeds if needed.

Instructions

Crisp the Wings

1. 1Prep the Wings
   Pat the chicken wings completely dry with paper towels, pressing firmly to remove as much moisture as possible. In a large bowl, toss the wings with the baking powder, garlic powder, and kosher salt until every piece is lightly and evenly coated.
   Look for The wings look dusty and dry, with no visible wet spots.
   Tip Dry wings are key; any moisture steams and prevents crisping.
2. 2Air Fry the Wings
   Arrange the wings in a single layer in the air fryer basket, leaving space between pieces for air circulation. Cook at 190°C (375°F) for 20 minutes, then increase the temperature to 205°C (400°F) for 5 more minutes until deep golden and shatteringly crisp.
   Look for The skin is deep golden brown and sounds crisp when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Work in batches if needed; overcrowding lowers the temperature and steams the wings.

At the end of this phase, the wings are deep golden brown, the skin is visibly blistered and crisp, and the meat is cooked through. The air fryer basket will have some browned bits, and the kitchen smells of roasted chicken.

Check that the wings are evenly colored and that no pink remains near the bone. If they are not yet golden, continue cooking for a few more minutes.

Simmer the Glaze

3. 3Make the Glaze
   In a small saucepan, combine the soy sauce, honey, minced garlic, and rice vinegar. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens to a syrupy consistency and bubbles with frothy foam, about 5 minutes.
   Look for The glaze coats the back of a spoon and is thick enough to cling.
   Tip Do not walk away; honey can burn quickly once it reduces.

The glaze is thick, syrupy, and bubbling with frothy foam. It coats the back of a spoon and has a deep amber color. The aroma is intensely garlicky and sweet. Be careful not to over-reduce, as it will become too sticky and hard to toss. If it seems too thick, add a teaspoon of water to loosen it.

Toss and Finish

4. 4Toss and Serve
   Transfer the hot crispy wings to a large bowl. Pour the glaze over the wings and toss quickly with tongs until every wing is coated. Sprinkle with toasted sesame seeds and sliced scallions, then serve immediately.
   Look for The wings are glossy and sticky, with seeds clinging to the glaze.
   Tip Toss while the wings are hot so the glaze clings and stays shiny.

The wings are evenly coated in the glossy glaze, with sesame seeds and scallions clinging to each piece. They look sticky and inviting, with a shiny lacquer. The crunch is still audible when you bite into one. Serve immediately while they are hot and crisp.

Common mistakes

A common mistake is not drying the wings enough, which leads to steaming instead of crisping. Use paper towels and press firmly to remove all surface moisture. Another error is overcrowding the air fryer basket; this blocks air circulation and results in soggy skin.

Cook in batches if necessary. Also, do not skip the high-temperature finish—it is what creates the deep golden color and extra crunch. Finally, avoid adding the glaze too early; toss only after the wings are fully cooked and hot.

How to tell it’s done

The wings are done when the skin is deep golden brown and crisp to the touch, and the meat reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part without touching bone.

The glaze is ready when it coats the back of a spoon and is thick enough to cling to the wings. After tossing, the wings should be glossy and sticky but still crunchy.

• Poultry: 165°F (74°C) in the thickest part