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These air fryer chicken wings are quick to make and full of flavor. Marinated in a sauce with a perfect balance of savory and sweet, they’re air fried until golden, juicy, and sticky with a glossy glaze. No breading, no deep frying—just easy, tasty wings that go great with rice, noodles, or your favorite dipping sauce.
Air Fryer Asian Chicken Wings
These air fryer Asian chicken wings are one of my absolute favorites. The marinade, with soy sauce, garlic, honey, and just the right touch of spice, gives the wings this perfect balance of savory and sweet. The air fryer cooks them beautifully—juicy, golden, and glazed with all that flavor locked in. Every bite is sticky, tender, and so satisfying. The taste is exactly like my favorite grilled chicken wings from Malaysian street vendors!
What I really love about this recipe is how easy it is. No deep frying, no mess—just a few simple ingredients and a quick cook in the air fryer. Whether you’re enjoying them for dinner, serving them as an appetizer, or craving a tasty snack, these chicken wings in the air fryer never disappoint. Be sure to check out my video guide, along with tips and tricks below, to make these sticky and juicy Asian chicken wings perfectly every time. Seriously, give them a try, and I bet they’ll become a new favorite of yours too!
Looking for more air fryer chicken ideas? Be sure to check out my Air Fryer Garlic Parmesan Chicken and Air Fryer Chicken Legs—both are just as easy and delicious!
What Makes These Wings So Addictive
- Sticky, sweet, and savory goodness. The glaze brings together the perfect mix of sweet, savory, and just the right touch of spice. One bite, and you’ll be hooked, reaching for another wing before you even realize it.
- Juiciest chicken wings in every bite. The air fryer works its magic here. The wings come out super juicy and tender, with a flavorful glaze that gives them a golden finish, locking in all that mouthwatering goodness.
- Quick, healthy, and mess-free. In just 10 minutes, the air fryer gives you juicy, flavorful wings with less grease and almost no cleanup. It’s the fast and healthier way to enjoy wings—no deep frying, no mess, just good food.
- The dripping. The best thing about cooking with air fryer is the dripping from the chicken wings. Drain every drop of the dripping out from the basket and drizzle it on top of steamed rice and you will the most delicious meal ever!
Ingredients You’ll Need
- Chicken wings
- Ginger
- Garlic
- Soy sauce
- Oyster sauce
- Five spice powder
- Cayenne pepper – I always use three (3) heavy dashes of cayenne pepper for a spicier kick. Tone it down if you like it mild. You may use chili powder, but I don’t recommend paprika for this recipe.
- Honey
- Sesame oil
For the full details on each ingredient, check out the recipe card at the bottom of this post.
Shopping Guide: For oyster sauce and soy sauce, I highly recommend Lee Kum Kee. It’s my go-to because it’s flavorful, dependable, and really brings out the best in your dishes. You can’t go wrong with their products—they’re a solid choice for every kitchen. You can get them at most major supermarkets, online retailers like Amazon, or specialty Asian grocery stores
Secrets To The Best Air Fryer Chicken Wings
- Don’t rush the marinating process. Let those wings sit in the marinade for at least 30 minutes, but if you’ve got the time, even longer is better! This allows the flavors to really soak in and gives you juicy, flavorful wings.
- When spooning the leftover marinade over the wings, you can skip the garlic bits since they might burn during cooking. But if you’re a garlic lover like me, feel free to add them—just keep an eye on them to make sure they don’t get too burnt. If they are burnt, scrap them off the surface of the chicken wings before serving!
- A light brush of oil on the wings halfway through cooking helps them achieve that gorgeous golden finish. I used olive oil, but you can swap it out for any oil you prefer, like vegetable or avocado oil.
- Save that tasty dripping! It’s full of flavor and perfect to drizzle over some steamed rice or veggies. Just don’t pour it directly over the wings—it’ll soften the glaze, and we want to keep that beautiful, glossy finish intact.
Frequently Asked Questions
Yes, but be sure to thaw and pat them dry first. Frozen wings release water, which can thin out the glaze and stop it from caramelizing properly.
For the most flavor-packed wings, marinate for at least 30 minutes. If you want an even deeper taste, let them marinate for 2–4 hours (or overnight in the fridge). Just don’t go beyond 24 hours—the soy sauce can make the texture a bit too soft.
Store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them in the air fryer at 350°F (175°C) for 3–4 minutes to bring that glaze back to life. Skip the microwave—it’ll just make them soggy!
The dripping can be pretty concentrated and might make the wings too salty, so I recommend drizzling it over rice or noodles instead for an extra burst of flavor.
This recipe is 54 calories per chicken wing.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Recipes You Might Like
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In a bowl, mix the chicken wings with all the ingredients until well coated. Marinate for at least 30 minutes.
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Place the marinated chicken wings in the air fryer basket in a single layer. Spoon any remaining marinade over the wings. Air fry at 375°F (190°C) for 6 minutes.
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After 6 minutes, brush a little oil on the surface of the wings. Air fry again at 375°F (190°C) for 4 more minutes until golden and cooked through.
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Serve the chicken as is or with your favorite dipping sauce. Pour the dripping into a small bowl if desired—it’s great over steamed rice, but don’t pour it on the chicken.
- Don’t rush the marinating process. Let those wings sit in the marinade for at least 30 minutes, but if you’ve got the time, even longer is better! This allows the flavors to really soak in and gives you juicy, flavorful wings.
- When spooning the leftover marinade over the wings, you can skip the garlic bits since they might burn during cooking. But if you’re a garlic lover like me, feel free to add them—just keep an eye on them to make sure they don’t get too burnt. If they are burnt, scrap them off the surface of the chicken wings before serving!
- A light brush of oil on the wings halfway through cooking helps them achieve that gorgeous golden finish. I used olive oil, but you can swap it out for any oil you prefer, like vegetable or avocado oil.
- Save that tasty dripping! It’s full of flavor and perfect to drizzle over some steamed rice or veggies. Just don’t pour it directly over the wings—it’ll soften the glaze, and we want to keep that beautiful, glossy finish intact.
Serving: 11chicken wings, Calories: 54kcal, Carbohydrates: 2g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 13mg, Sodium: 172mg, Potassium: 44mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 139IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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