Air Fryer Chinese Chicken Wings
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Air fryer Chinese chicken wings are crispy, sticky wings made entirely in the air fryer — no deep-frying — and tossed in a glossy Chinese-style glaze of soy sauce, garlic, honey and ginger. The air fryer renders the fat and crisps the skin with just a little oil, and the secret to extra-crispy skin is to pat the wings very dry and toss them with a teaspoon of baking powder (not baking soda) before cooking. Air-fry at 400°F for about 18–20 minutes, shaking halfway, until deep golden and crisp, then toss them in a quick reduced soy-garlic-honey glaze. They come together in about 25 minutes, are far less messy and lighter than fried wings, and make a perfect party or game-day snack — sweet, savory, garlicky and genuinely crispy.
Why you'll love this air fryer chinese chicken wings
- Genuinely crispy wings with sticky Chinese flavor — and no deep-frying or messy oil.
- The baking-powder trick gives you shatter-crisp skin in the air fryer.
- A glossy soy-garlic-honey glaze that's sweet, savory and garlicky.
- Perfect party or game-day food, ready in about 25 minutes.
Ingredients
Wings
- 2 lb chicken wings, split into flats and drumettes, patted very dry
- 1 tsp baking powder, not baking soda — for crispy skin
- ½ tsp salt
- ½ tsp white peppersubstitutes →
Soy-garlic glaze
- 3 tbsp light soy saucesubstitutes →
- 2 tbsp honey
- 1 tbsp Shaoxing winesubstitutes →
- 1 tsp dark soy sauce, for colorsubstitutes →
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oilsubstitutes →
Finish
- 1 tbsp toasted sesame seeds
- 2 scallions, sliced
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Equipment
- Air fryer — Any basket or oven-style air fryer works; don't overcrowd.(shop →)
Instructions
Pat the wings as dry as possible, then toss them with the baking powder, salt and white pepper until evenly coated. Dry skin plus baking powder is the secret to crispy air-fried wings.
💡 Use baking POWDER, not baking soda — powder crisps the skin; soda would taste metallic.
Arrange the wings in a single layer in the air fryer basket (work in batches if needed — don't crowd them). Air-fry at 400°F for 18–20 minutes, shaking or flipping halfway, until deep golden and crisp.
💡 A single layer with space around each wing is what lets the hot air crisp them all over. Crowding steams them.
While the wings cook, make the glaze: simmer the soy sauces, honey, Shaoxing wine, garlic and ginger in a small pan for 2–3 minutes until slightly syrupy, then stir in the sesame oil.
Toss the hot crispy wings in the glaze until coated. Scatter the sesame seeds and scallions over the top and serve immediately.
💡 Toss right before serving so the wings stay crisp under the sticky glaze.
Tips & notes
- Dry wings + baking powder = crispy skin. Pat them thoroughly and don't skip the baking powder.
- Don't overcrowd the basket — a single layer with space lets the air crisp every wing. Cook in batches if you have a lot.
- Want them extra sticky? Air-fry the glazed wings for a final 2 minutes to caramelize the glaze (watch closely, as the honey can burn).
- Make it spicy by adding a spoonful of chili oil or chili crisp to the glaze.
- These reheat crisp in the air fryer — 3–4 minutes at 380°F brings leftovers back to life.
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Air Fryer Chinese Chicken Wings
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 2 lb chicken wings, split into flats and drumettes, patted very dry
- 1 tsp baking powder, not baking soda — for crispy skin
- ½ tsp salt
- ½ tsp white pepper
- 3 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp Shaoxing wine
- 1 tsp dark soy sauce, for color
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 scallions, sliced
Instructions
- Pat the wings as dry as possible, then toss them with the baking powder, salt and white pepper until evenly coated. Dry skin plus baking powder is the secret to crispy air-fried wings.
- Arrange the wings in a single layer in the air fryer basket (work in batches if needed — don't crowd them). Air-fry at 400°F for 18–20 minutes, shaking or flipping halfway, until deep golden and crisp.
- While the wings cook, make the glaze: simmer the soy sauces, honey, Shaoxing wine, garlic and ginger in a small pan for 2–3 minutes until slightly syrupy, then stir in the sesame oil.
- Toss the hot crispy wings in the glaze until coated. Scatter the sesame seeds and scallions over the top and serve immediately.
Nutrition (est., per serving): 360 cal · 30 g protein · 12 g carbs · 21 g fat
Air Fryer Chinese Chicken Wings FAQ
How do you make air fryer chicken wings crispy?
Two keys: pat the wings completely dry, and toss them with about a teaspoon of baking powder (not baking soda) before cooking — it raises the skin's pH and helps it crisp and brown. Then air-fry at 400°F in a single layer, shaking halfway, for 18–20 minutes. Drying and not overcrowding are what give you shatter-crisp skin without deep-frying.
Why baking powder and not baking soda on wings?
Baking powder helps the skin crisp and brown while staying neutral in flavor. Baking soda, used in the same amount, would leave a soapy, metallic taste. Always use baking powder (and aluminum-free if you can taste a difference). A little goes a long way — about a teaspoon per two pounds of wings.
How long do you air-fry chicken wings?
About 18–20 minutes at 400°F, flipping or shaking the basket halfway through, until the wings are deep golden and crisp and cooked through (165°F internal). Times vary slightly by air fryer and wing size, so check at 18 minutes and add a few more if needed.
Can I use frozen wings?
It's best to thaw and dry them first, since surface moisture prevents crisping. If you must cook from frozen, air-fry a few minutes longer and pat off any released moisture partway through. Thawed, well-dried wings will always come out crispier.
How do I keep the wings crispy after glazing?
Toss the wings in the glaze at the very last moment, right before serving — a sticky glaze softens crisp skin the longer it sits. For an even better result, return the glazed wings to the air fryer for 1–2 minutes to set and caramelize the glaze, watching closely so the honey doesn't burn.
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