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In a large mixing bowl, combine the chicken wings, garlic powder, paprika, 1 tablespoon of soy sauce, and black pepper. Toss to coat the wings evenly.

Add the cornstarch to the seasoned chicken wings and toss again until each wing is lightly coated. This will help create a crispy exterior.

Preheat your air fryer to 400°F. Arrange the coated chicken wings in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry the chicken wings for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F.

While the wings are air frying, prepare the sauce. In a medium bowl, whisk together 1/2 cup soy sauce, honey, Sriracha, sesame oil, and rice vinegar until well combined.

Heat the vegetable oil in a medium skillet or saucepan over medium heat. Add the minced garlic and chopped green onion whites and sauté for about 30 seconds until fragrant.

Add the unsalted butter to the skillet. Once the butter has melted, pour in the whisked sauce mixture. Bring the sauce to a gentle simmer, stirring occasionally.

Continue to simmer the sauce for 3-5 minutes, or until it has thickened to your desired consistency. It should be able to coat the back of a spoon.

Once the chicken wings are cooked, transfer them to a large clean bowl. Pour the thickened honey garlic sauce over the wings.

Toss the wings thoroughly to ensure they are evenly coated with the delicious sauce.

Plate the honey garlic chicken wings and garnish with fresh chopped green onions before serving immediately.


In a large mixing bowl, combine the chicken wings, garlic powder, paprika, 1 tablespoon of soy sauce, and black pepper. Toss to coat the wings evenly.

Add the cornstarch to the seasoned chicken wings and toss again until each wing is lightly coated. This will help create a crispy exterior.

Preheat your air fryer to 400°F. Arrange the coated chicken wings in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry the chicken wings for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F.

While the wings are air frying, prepare the sauce. In a medium bowl, whisk together 1/2 cup soy sauce, honey, Sriracha, sesame oil, and rice vinegar until well combined.

Heat the vegetable oil in a medium skillet or saucepan over medium heat. Add the minced garlic and chopped green onion whites and sauté for about 30 seconds until fragrant.

Add the unsalted butter to the skillet. Once the butter has melted, pour in the whisked sauce mixture. Bring the sauce to a gentle simmer, stirring occasionally.

Continue to simmer the sauce for 3-5 minutes, or until it has thickened to your desired consistency. It should be able to coat the back of a spoon.

Once the chicken wings are cooked, transfer them to a large clean bowl. Pour the thickened honey garlic sauce over the wings.

Toss the wings thoroughly to ensure they are evenly coated with the delicious sauce.

Plate the honey garlic chicken wings and garnish with fresh chopped green onions before serving immediately.
