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These air fryer chicken wings are quick to prepare and bursting with flavor. Marinated in a sauce that strikes the perfect balance between savory and sweet, they are air-fried until golden, juicy, and coated in a sticky glaze. No breading, no deep frying—just easy, delicious wings that pair wonderfully with rice, noodles, or your favorite dipping sauce.
Air Fryer Asian Chicken Wings
These air fryer Asian chicken wings are among my absolute favorites. The marinade, featuring soy sauce, garlic, honey, and a hint of spice, creates a perfect balance of savory and sweet. The air fryer cooks them beautifully—juicy, golden, and glazed with all that flavor locked in. Each bite is sticky, tender, and incredibly satisfying, reminiscent of my favorite grilled chicken wings from Malaysian street vendors!
What I truly appreciate about this recipe is its simplicity. No deep frying, no mess—just a handful of ingredients and a quick cook in the air fryer. Whether you’re enjoying them for dinner, serving them as an appetizer, or indulging in a tasty snack, these chicken wings in the air fryer will never let you down. Be sure to check out my video guide, along with tips and tricks below, to perfect these sticky and juicy Asian chicken wings every time. Seriously, give them a try, and I bet they’ll become a new favorite!
If you’re looking for more air fryer chicken ideas, don’t miss my Air Fryer Garlic Parmesan Chicken and Air Fryer Chicken Legs—both are just as easy and delicious!
What Makes These Wings So Addictive
- Sticky, sweet, and savory goodness. The glaze combines the ideal mix of sweetness, savoriness, and just the right amount of spice. One bite, and you’ll find yourself reaching for another wing before you even realize it.
- Juiciest chicken wings in every bite. The air fryer works its magic here. The wings emerge super juicy and tender, with a flavorful glaze that gives them a golden finish, sealing in all that mouthwatering goodness.
- Quick, healthy, and mess-free. In just 10 minutes, the air fryer produces juicy, flavorful wings with minimal grease and almost no cleanup. It’s a fast and healthier way to enjoy wings—no deep frying, no mess, just good food.
- The dripping. One of the best aspects of cooking with an air fryer is the drippings from the chicken wings. Drain every drop from the basket and drizzle it over steamed rice for an incredibly delicious meal!
Ingredients You’ll Need
- Chicken wings
- Ginger
- Garlic
- Soy sauce
- Oyster sauce
- Five spice powder
- Cayenne pepper – I recommend using three heavy dashes for a spicier kick. Adjust to your preference if you like it milder. Chili powder can be used, but I don’t suggest paprika for this recipe.
- Honey
- Sesame oil
For full details on each ingredient, check out the recipe card at the bottom of this post.
Shopping Guide: For oyster sauce and soy sauce, I highly recommend Lee Kum Kee. It’s my go-to brand because it’s flavorful, reliable, and truly enhances your dishes. You can find their products at most major supermarkets, online retailers, or specialty Asian grocery stores.
Secrets To The Best Air Fryer Chicken Wings
- Don’t rush the marinating process. Allow the wings to sit in the marinade for at least 30 minutes, though longer is even better! This lets the flavors penetrate, resulting in juicy, flavorful wings.
- When spooning the leftover marinade over the wings, you can skip the garlic bits to prevent burning during cooking. However, if you’re a garlic lover like me, feel free to add them—just keep an eye on them to avoid burning. If they burn, scrape them off the wings before serving!
- A light brush of oil on the wings halfway through cooking helps achieve that beautiful golden finish. I used olive oil, but you can substitute any oil you prefer, such as vegetable or avocado oil.
- Save that tasty dripping! It’s packed with flavor and perfect for drizzling over steamed rice or vegetables. Just avoid pouring it directly over the wings, as it will soften the glaze, and we want to maintain that gorgeous, glossy finish.
Frequently Asked Questions
Yes, but be sure to thaw and pat them dry first. Frozen wings release water, which can thin out the glaze and prevent it from caramelizing properly.
For the most flavorful wings, marinate for at least 30 minutes. For an even deeper taste, let them marinate for 2–4 hours (or overnight in the fridge). Just don’t exceed 24 hours, as the soy sauce can make the texture too soft.
Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the air fryer at 350°F (175°C) for 3–4 minutes to revive the glaze. Avoid the microwave, as it will make them soggy!
The drippings can be quite concentrated and may make the wings too salty, so I recommend drizzling it over rice or noodles instead for an extra burst of flavor.
This recipe contains 54 calories per chicken wing.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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