Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil (optional)
- Sliced green onions and sesame seeds for garnish
Instructions
- Pat the chicken wings completely dry with paper towels. This is the most important step for maximum crispiness. In a large bowl, toss the wings with the baking powder, salt, pepper, and garlic powder until they are evenly coated. The baking powder helps break down the proteins in the skin, resulting in a blistered, crunchy texture.
- Preheat your air fryer to 400°F (200°C). Place the wings in the air fryer basket in a single layer, ensuring they are not touching for better airflow. Cook for 20 minutes, flipping them halfway through the cooking time. The wings should be golden brown and the skin should feel firm and crispy to the touch.
- While the wings are frying, combine the honey, soy sauce, minced garlic, grated ginger, apple cider vinegar, and sesame oil in a small saucepan over medium heat. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
- Once the wings are finished cooking, transfer them to a large clean bowl. Pour the warm honey garlic sauce over the wings and toss gently with tongs until every piece is thoroughly coated. Transfer the wings to a serving platter and garnish immediately with sliced green onions and sesame seeds.
- Cook Time: 30 minutes