Spicy Sriracha Air Fryer Chicken Wings
Spicy Sriracha Air Fryer Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, flats and drumettes, patted very dry
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Glaze
- 1/4 cup sriracha
- 2 tablespoons honey
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your air fryer to 380°F (195°C). Ensure the air fryer basket is clean and ready.
⏱️ 3 min•🌡️ 380
- 2
In a large bowl, combine the very dry chicken wings with baking powder, salt, and black pepper. Toss until the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together all the Sriracha glaze ingredients: sriracha, honey, soy sauce, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and cornstarch. Whisk until well combined and the cornstarch is dissolved.
⏱️ 5 min
- 4
Arrange the seasoned chicken wings in a single layer in the air fryer basket, making sure not to overcrowd it. You will likely need to cook the wings in 2-3 batches to ensure even cooking and crispiness.
⏱️ 2 min
- 5
Air fry the wings for 18-22 minutes, flipping them halfway through the cooking time. Cook until the wings are golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 380
- 6
Once all batches of wings are cooked, transfer them to the bowl with the Sriracha glaze. Toss gently until all the wings are thoroughly coated with the spicy glaze.
⏱️ 3 min
- 7
Transfer the glazed wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sriracha Air Fryer Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, flats and drumettes, patted very dry
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Glaze
- 1/4 cup sriracha
- 2 tablespoons honey
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your air fryer to 380°F (195°C). Ensure the air fryer basket is clean and ready.
⏱️ 3 min•🌡️ 380 - 2
In a large bowl, combine the very dry chicken wings with baking powder, salt, and black pepper. Toss until the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min - 3
In a separate medium bowl, whisk together all the Sriracha glaze ingredients: sriracha, honey, soy sauce, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and cornstarch. Whisk until well combined and the cornstarch is dissolved.
⏱️ 5 min - 4
Arrange the seasoned chicken wings in a single layer in the air fryer basket, making sure not to overcrowd it. You will likely need to cook the wings in 2-3 batches to ensure even cooking and crispiness.
⏱️ 2 min - 5
Air fry the wings for 18-22 minutes, flipping them halfway through the cooking time. Cook until the wings are golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 380 - 6
Once all batches of wings are cooked, transfer them to the bowl with the Sriracha glaze. Toss gently until all the wings are thoroughly coated with the spicy glaze.
⏱️ 3 min - 7
Transfer the glazed wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.
⏱️ 2 min