Air Fryer Asian Sticky Soy Wings

Air Fryer Asian Sticky Soy Wings

Ingredients

• 2 pounds chicken wings (split into drumettes and flats)

• 1 tablespoon olive oil (or sesame oil for added flavor)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

For the Sticky Soy Glaze:

• ⅓ cup soy sauce (low sodium preferred)

• 2 tablespoons honey (or brown sugar for a richer sweetness)

• 1 tablespoon rice vinegar (or apple cider vinegar)

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger (optional, for extra zing)

• 1 clove garlic, finely minced

• 1 teaspoon red chili flakes (optional, for heat)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, optional)

For Garnish:

• 1 teaspoon sesame seeds

• 1 tablespoon chopped green onions

• 1 tablespoon fresh cilantro leaves (optional)

Equipment Needed:

• Air fryer

• Mixing bowl

• Small saucepan (for the glaze)

• Paper towels or a clean kitchen towel

• Tongs

Detailed Instructions

1. Prepare the Chicken Wings:

   • Rinse the chicken wings under cold water and pat them thoroughly dry with paper towels. Removing moisture is essential for crispy wings.

   • If the wings are whole, separate them into drumettes and flats using a sharp knife or kitchen shears. Set aside wing tips for making stock if desired.

2. Season the Wings:

   • Place the wings in a large mixing bowl.

   • Drizzle olive oil (or sesame oil) over the wings to help the seasoning stick.

   • Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the wings. Toss until well coated.

3. Preheat the Air Fryer:

   • Preheat your air fryer to 380°F (193°C) for 5 minutes. This step ensures consistent cooking and crisping.

4. Cook the Wings:

   • Lightly grease the air fryer basket with non-stick spray or a small amount of oil.

   • Arrange the wings in a single layer, ensuring they don’t overlap.

   • Air fry at 380°F for 25 minutes, shaking or flipping the wings every 8–10 minutes to promote even cooking.

5. Crisp to Perfection:

   • Increase the air fryer temperature to 400°F (204°C) and cook for an additional 5–7 minutes. This final step crisps the skin to a golden finish.

6. Prepare the Sticky Soy Glaze:

   • While the wings are finishing, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger (if using), and red chili flakes in a small saucepan.

   • Heat the mixture over medium heat, stirring frequently, until it begins to simmer.

   • For a thicker glaze, stir in the cornstarch-water mixture and continue simmering until the sauce thickens, about 2–3 minutes. Adjust sweetness or saltiness to taste.

7. Toss the Wings in Glaze:

   • Remove the cooked wings from the air fryer and transfer them to a large bowl.

   • Pour the sticky soy glaze over the wings and toss gently until each piece is thoroughly coated.

8. Serve:

   • Arrange the glazed wings on a serving platter. Garnish with sesame seeds, chopped green onions, and fresh cilantro for a burst of color and flavor. Serve immediately with steamed rice or as a standalone appetizer.

Pro Tips for Success

• Customize the Glaze: For more heat, increase the chili flakes or add a dash of sriracha. For a richer flavor, use dark soy sauce or add a splash of hoisin sauce.

• Avoid Overcrowding: If your air fryer has a small basket, cook the wings in batches for optimal crispiness. Keep finished wings warm in a low oven while cooking additional batches.

• Double the Glaze: If you love saucy wings, double the glaze recipe and save some for dipping.

Storage and Reheating:

• Store leftover wings in an airtight container in the refrigerator for up to 3 days.

• Reheat wings in the air fryer at 375°F (190°C) for 5–7 minutes. Toss with fresh glaze before serving for added flavor. Air Fryer Asian Sticky Soy Wings