These wings come out incredibly crispy with a perfectly balanced sweet, tangy, and sticky glaze. The air fryer method gives you that satisfying crunch without deep-frying.
Ingredients
For the wings:
· 2 lbs (900g) chicken wings, split into drumettes and flats
· 1 tablespoon baking powder (NOT baking soda – this is key for crispiness)
· 1 teaspoon salt
· 1 teaspoon garlic powder
· ½ teaspoon black pepper
· Cooking spray or oil spray
For the honey lemon glaze:
· ⅓ cup honey
· 3 tablespoons fresh lemon juice (about 1 lemon)
· 2 tablespoons soy sauce
· 1 tablespoon rice vinegar or apple cider vinegar
· 2 cloves garlic, minced
· 1 teaspoon grated fresh ginger
· 1 tablespoon butter (optional, for extra gloss)
· ½ teaspoon red pepper flakes (optional, for heat)
· Zest of ½ lemon
· 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For garnish:
· Sesame seeds
· Thinly sliced green onions
· Extra lemon zest
Instructions
- Prep the wings:
· Pat chicken wings completely dry with paper towels (this is crucial for crispiness).
· In a large bowl, toss wings with baking powder, salt, garlic powder, and black pepper until evenly coated.
· Arrange wings in a single layer in the air fryer basket, leaving space between them (cook in batches if needed).
- Air fry the wings:
· Lightly spray wings with cooking spray.
· Air fry at 400°F (200°C) for 12 minutes.
· Flip wings, spray lightly again, and cook for another 10-12 minutes until golden brown and crispy. Internal temperature should reach 165°F (74°C).
· Time may vary slightly depending on your air fryer model and wing size.
- Make the glaze while wings cook:
· In a small saucepan, combine honey, lemon juice, soy sauce, vinegar, garlic, ginger, and red pepper flakes (if using).
· Bring to a simmer over medium heat, stirring occasionally.
· Reduce heat and simmer for 3-4 minutes until slightly thickened.
· If you prefer a thicker glaze, whisk in the cornstarch slurry and cook for another minute until glossy.
· Remove from heat and stir in butter (if using) and lemon zest.
- Glaze and serve:
· Place crispy wings in a large bowl.
· Pour about half the glaze over the wings and toss gently to coat. Add more glaze to your preference (you may not need all of it).
· Transfer to a serving plate and garnish with sesame seeds, green onions, and extra lemon zest.
· Serve immediately with remaining glaze on the side for dipping.
Tips
· For extra crispy wings: Let the baking powder-coated wings sit uncovered in the refrigerator for 30 minutes to 1 hour before cooking.
· Don’t overcrowd the air fryer: Cook in batches if necessary to ensure proper air circulation.
· Glaze just before serving: This keeps the wings crispy. If you add glaze too early, they may soften.
· Adjust sweetness: For less sweet wings, reduce honey to ¼ cup and add an extra tablespoon of lemon juice.
· Storage: Store leftover unglazed wings in the fridge for up to 3 days. Reheat in the air fryer at 380°F for 3-4 minutes to recrisp before adding fresh glaze.
Enjoy your restaurant-quality wings with minimal cleanup