American · 400°F · 24 min
Air Fryer Buffalo Wings
Dry-brined wings, no baking powder circus required if the skin is dry and the basket is not packed. Frank's and butter at the end.
Air Fryer Honey Garlic Wings
The same crisp wing method, finished in a sticky honey-garlic glaze. For people who want sweet heat instead of Buffalo vinegar. Sauce at the end so the skin stays loud.
Crisp first
Cook wings dry until blistered. Glaze only in the last minutes or in a bowl after.
Balance the honey
Garlic, soy and a splash of vinegar keep the glaze from tasting like candy.
Re-crisp optional
After tossing, 2 minutes back in the basket sets the glaze without soaking the skin.
Air Fryer Honey Garlic Wings
Prep 15 min · Cook 26 min · Total 41 min · 4 servings
Crowding. Glaze after crisping and only in one layer for the last 2 minutes.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Cook wings
Pat the wings dry and toss with salt, pepper and garlic powder. Preheat the air fryer to 400°F (204°C).
Cook in a single layer for 12 minutes. Flip and cook 10-14 minutes more until the skin is crisp and the joint is at least 175°F (79°C).
Wings crisping in the air fryer before glazing
Glaze
Meanwhile, simmer honey, minced garlic, soy sauce and vinegar in a small pan for 2-3 minutes. If you want it thicker, stir in the cornstarch slurry and cook another minute until glossy.
Toss the hot wings in a large bowl with the glaze until coated. For a stickier set, return them to the basket for 2 minutes.
Wings tossed in sticky honey garlic glaze Finish with sesame seeds and sliced scallions. Serve right away.
