Crispy Air-Fried Sticky Garlic Wings with Toasted Sesame Tips, FAQ & printable recipe

Tips for success

For the crispiest wings, pat them dry and let them air-dry in the refrigerator for an hour before coating. This extra step removes even more moisture, enhancing the crunch.

If you have time, place the seasoned wings on a wire rack in the fridge for up to 24 hours—this dries the skin further and intensifies the flavor.

When making the glaze, keep the heat at medium and stir frequently. Honey can burn quickly once it starts to bubble. If the glaze becomes too thick, add a splash of water to loosen it.

Toss the wings in the glaze just before serving to maintain maximum crispness. For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha.

Variations

• Spicy Honey-Garlic: Add 1-2 teaspoons of sriracha or chili garlic sauce to the glaze for a spicy kick. Increase the honey slightly to balance the heat.
• Sesame-Ginger: Add 1 teaspoon of freshly grated ginger to the glaze along with the garlic. Finish with extra sesame seeds and a drizzle of sesame oil.
• Orange-Glazed: Replace the rice vinegar with orange juice and add 1 tablespoon of orange zest to the glaze. The citrus brightens the flavor and pairs well with the soy.
• Coconut-Lime: Stir in 1 tablespoon of coconut milk and 1 teaspoon of lime zest to the glaze. Garnish with fresh cilantro and lime wedges.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 3-5 minutes to restore crispness.

Freezer

Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat in the air fryer at 375°F (190°C) for 3-5 minutes until hot and crispy. For the glaze, reheat gently on the stove with a splash of water if needed.

Store leftover wings in an airtight container in the refrigerator for up to 3 days. The glaze will soften the skin, so reheat them in the air fryer at 375°F (190°C) for 3-5 minutes to restore some crispness. Let the wings cool completely before storing to prevent condensation from making them soggy.

The wings can be coated with the baking powder mixture and refrigerated for up to 24 hours before air frying.

The glaze can be made up to 3 days ahead and stored in the refrigerator; reheat gently before using. For best texture, air fry the wings just before serving, as they are crispiest straight from the air fryer.

Serving ideas

Serve the wings immediately after tossing with the glaze and garnishing with sesame seeds and scallions. They are perfect as an appetizer for parties, game-day snacks, or a main course with steamed rice and a side of vegetables. Provide plenty of napkins, as the glaze is sticky and finger-licking good.

For a complete meal, pair the wings with a crisp green salad or coleslaw to balance the richness. You can also serve them with extra sesame seeds on the side for those who want more.

If serving as a main, double the recipe and adjust cooking time accordingly, cooking in batches to avoid overcrowding the air fryer.

Frequently asked questions

Recipe card

Crispy Air-Fried Sticky Garlic Wings with Toasted Sesame

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 kg (2.2 lb) chicken wings, split into drumettes and flats
• 1 tbsp aluminum-free baking powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/4 cup soy sauce
• 1/4 cup honey
• 5 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

25 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.