AIR FRYER HONEY GARLIC WINGS

Sweet, sticky, and garlicky – perfectly crispy wings cooked in the air fryer for a healthier twist on a classic favorite.

 INGREDIENTS (SERVES 4)

 FOR THE WINGS

• 2 lbs (900 g) chicken wings, separated into flats and drumettes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon baking powder (helps crisp the skin)

 FOR THE HONEY GARLIC SAUCE

• ¼ cup honey
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar or apple cider vinegar
• ½ teaspoon sesame oil (optional)
• ½ teaspoon red pepper flakes (optional, for mild heat)

 FOR GARNISH

• Sesame seeds
• Chopped green onions

 INSTRUCTIONS

 PREP THE WINGS

• Pat wings dry with paper towels to remove moisture (this helps them crisp).
• In a large bowl, toss wings with salt, black pepper, garlic powder, paprika, and baking powder until evenly coated.

AIR FRY THE WINGS

• Preheat air fryer to 400°F (200°C).
• Arrange wings in a single layer in the air fryer basket (cook in batches if necessary).
• Cook for 25–28 minutes, flipping halfway through, until wings are golden brown and crispy.

 MAKE THE HONEY GARLIC SAUCE

• In a small saucepan over medium heat, combine honey, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes.
• Simmer for 2–3 minutes until slightly thickened.

TOSS WINGS IN SAUCE

• Place cooked wings in a large bowl.
• Pour honey garlic sauce over wings and toss until evenly coated.

 SERVE

• Garnish with sesame seeds and chopped green onions.
• Serve immediately with your favorite dipping sauce or alongside a fresh salad.

 TIPS

• For extra crispiness, let wings air-dry in the fridge uncovered for 30 minutes before cooking.
• Adjust garlic and honey ratios to your preferred level of sweetness or pungency.
• Leftovers reheat well in the air fryer at 375°F (190°C) for 5–7 minutes.