Air Fryer Soy Garlic Chicken Wings

I’m straight-up OBSESSED with soy garlic wings… I’d honestly put them on my vision board if that wasn’t so extra .

I used to hit up this Korean chicken spot all the time, just living for those sticky, garlicky wings that are always too good.

But my wallet was throwing shade, and my jeans were definitely not happy either.

So I started making them at home in my air fryer, hoping for the best, and somehow it turned into whole thing.

These wings come out crispy on the outside, juicy on the inside, and covered in the dreamiest soy garlic sauce without all the extra grease.

If you’ve been craving that takeout-level goodness but want to keep it chill (and low-key healthier), you’re gonna be all over this recipe.

Ingredients You’ll Need for This Recipe

• Chicken wings: I usually use flats because they’re easier to eat and get super crispy. Make sure you pat them super dry before seasoning so they come out extra crispy in the air fryer.
  
  
• Baking powder: This is the lowkey secret that makes the magic happen. Toss the wings in just a little baking powder before air frying, and the skin gets ridiculously crispy without any deep frying.
  
  
• Soy sauce: You need that salty, savory base to balance out all the sweetness in the sauce.
  
  
• Honey: Every good wing needs something sticky and sweet, and honey does it perfectly.
  
  
• Sweet chili sauce: I love adding sweet chili sauce because it gives the wings extra layer of flavor and a little more sweetness without making it too much.
  
  
• Garlic (minced): Don’t hold back for this recipe. Fresh minced garlic is what makes these soy garlic wings actually live up to their name.
  
  
• Sesame oil: If it’s a Korean-inspired dish, sesame oil is a MUST. I never skip it because it’s that little extra that makes sauce taste way deeper and more legit.

How to Make Air Fryer Soy Garlic Chicken Wings

Step 1: Clean and prep the wings

• Toss the chicken wings into a big bowl with a little salt and baking soda.
• Fill it up with water and let them soak for about 15 minutes to get them super clean.
• Rinse the wings under running water until water runs clear.
• Pat the wings completely dry with paper towels.

Step 2: Season the wings

• Sprinkle salt, black pepper, and garlic powder all over the wings.
• Add the baking powder and toss everything together until the wings are evenly coated.
• Let the wings sit for at least 15 minutes.

Step 3: Air fry the wings

• Preheat your air fryer to 385°F.
• Arrange the wings in a single layer in the basket (don’t crowd them).
• Spray a light layer of neutral oil over the wings.
• Air fry for 25 minutes, flipping halfway through.

Step 4: Make the sauce

• Heat a small pan over medium heat and add soy sauce, honey, sweet chili sauce, minced garlic, a little splash of water.
• Stir everything together and let it simmer for 2-3 minutes until the sauce thickens.
• Turn off the heat and add in the sesame oil.

Step 5: Serve

• Add the cooked wings into a big mixing bowl and pour all the sauce over them.
• Sprinkle in some sesame seeds and chopped green onions.
• Toss everything together until the wings are shiny and coated.
• Ready to serve and enjoy.

How to Store Leftovers

• Before you pack them up, let the wings cool completely at room temperature. If you store them while they’re still hot, the steam will make them soggy.
  
• Once they’re cool, pop the wings into an airtight container.
  
• You can keep the wings in the fridge for up to 3 days.
  
• To bring them back to life, toss the wings back in the air fryer at 350°F for about 5-7 minutes. If you have to microwave, cover them with a damp paper towel to keep them from drying out too much.

FAQs About Soy Garlic Chicken Wings Recipe

1. Can I use frozen wings?

You TOTALLY can, but you gotta thaw them first. I usually let mine sit in the fridge overnight or do a quick thaw in cold water if I’m in a rush. If you throw frozen wings straight into the air fryer, they won’t crisp up right, and the seasoning won’t stick.

2. What if I don’t have sweet chili sauce?

No stress. You can swap it with a little extra honey and small pinch of red pepper flakes.

3. Why is my chicken not getting crispy?

Most of the time it’s because the wings weren’t dried enough. I always make sure to pat them down really well with paper towels before seasoning. Also, make sure you don’t crowd the air fryer because wings need space to get crispy.

4. Can I bake my chicken wings instead of air frying?

For sure. Just bake them on a wire rack over baking sheet at 425°F for about 40-45 minutes, flipping halfway through.

5. How do I make them extra saucy?

If you’re all about that sauce life, just double the sauce recipe. I usually keep some extra on the side to drizzle over the wings once they’re tossed.