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Crispy air-fried Soy Garlic Chicken Wings coated in a tangy, garlicky sauce.
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Soy Garlic Chicken Wings

Crispy air-fried Soy Garlic Chicken Wings tossed in a tangy, garlicky sauce. Ready in 30 minutes with a crunchy texture—no deep frying needed!
Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 293kcal
Author Sujatha Muralidhar

Ingredients

For the Wings:

  • 1.5 lbs chicken wings split into drumettes and flats
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 1 tablespoon oil if baking/air-frying

For the Soy Garlic Sauce:

  • ¼ cup soy sauce
  • 2 tablespoons honey /brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil /sesame oil
  • 4 garlic cloves minced
  • ½ teaspoon grated ginger
  • ½ teaspoon crushed red pepper optional, for spice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame seeds for garnish
  • 2 tablespoons green onions chopped/for garnish

Instructions

Prep the Wings:

  • Pat the chicken wings dry with a paper towel.
  • Add the chicken wings to a mixing bowl, and sprinkle garlic powder, ground black pepper, baking powder, and salt.
  • Lightly spray the air fryer basket/tray with oil and place the wings in a single layer.
  • Air-fry for 18-20 minutes at 400°F, flipping halfway through, until crispy and golden.

Make the Soy Garlic Sauce:

  • Meanwhile, in a saucepan, combine soy sauce, honey, rice vinegar, vegetable oil, garlic, ginger, and crushed red pepper.
  • Simmer for 2-3 minutes over medium heat.
  • Mix cornstarch with water and stir into the sauce to thicken. Cook for another 1-2 minutes until glossy.

Coat the Wings:

  • Now, toss the crispy wings in the warm soy garlic sauce.
  • Garnish with sesame seeds and chopped green onions. And Enjoy!!

Notes

  • Pat the wings completely dry before seasoning to ensure maximum crispiness.
  • Do not skip the baking powder—it helps create a crispy texture without deep frying.
  • Toss the wings in the sauce while they’re still warm so they absorb the flavors better.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • To reheat, air fry at 350°F for 5-10 minutes to restore crispiness. The microwave works but won’t keep the wings as crispy.
  • Adjust the spice level by reducing or skipping crushed red pepper for mild heat, adding cayenne for moderate heat, or mixing in Sriracha, hot sauce, or gochugaru for intense heat.

Nutrition

Calories: 293kcal | Carbohydrates: 13g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1466mg | Potassium: 320mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg