Air Fryer Honey Sriracha Chicken Wings

These air fryer honey sriracha chicken wings are one of my favorite ways to make wings at home. They come out super crispy on the outside, and the sauce has that perfect mix of sweet and spicy.

The air fryer does all the heavy lifting here. No deep frying, no big mess – just crispy wings in about 25 minutes.

The honey sriracha sauce is really simple to put together. It’s just honey, sriracha, soy sauce and rice vinegar mixed in a bowl. Once you toss the wings in it, the flavor is honestly hard to beat.

You only need a handful of ingredients for this recipe, and most of them are probably already in your kitchen. It’s one of those recipes that looks and tastes way more impressive than the effort it actually takes.

Whether you’re making these for game day, a weeknight dinner or just because you’re craving wings – this recipe has you covered. Let me show you how to make them.

Why You’ll Love This Recipe

Perfectly Crispy Without Deep Frying – These wings come out super crispy thanks to the air fryer and a little baking powder trick, so you get that deep-fried crunch without all the oil and mess.

Sweet and Spicy Combo That Slaps – The honey brings the sweetness and the sriracha brings the heat, creating a sticky glaze that hits all the right notes. It is the kind of flavor combo that keeps you reaching for one more wing.

Ready in About 30 Minutes – From seasoning the wings to pulling them out of the air fryer, this whole recipe moves fast. You can have a platter of sticky, crispy wings on the table before most people would even finish preheating their oven.

Only a Handful of Ingredients – You need about 11 ingredients total, and most of them are pantry staples like garlic powder, soy sauce, and honey. No hunting down anything weird or expensive at the grocery store.

Ingredients

• 2 lb Chicken Wings
• 1 tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/3 cup Honey
• 3 tbsp Sriracha Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 2 tsp Sesame Seeds
• 2 Green Onions, sliced

How to Make

Step 1

Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, garlic powder, salt, and black pepper until evenly coated.

Step 2

Preheat air fryer to 380°F. Arrange wings in a single layer in the air fryer basket, working in batches if needed. Cook for 24 minutes, flipping halfway through, until golden and crispy.

Step 3

While wings cook, whisk together honey, sriracha, soy sauce, and rice vinegar in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened.

Step 4

Transfer cooked wings to a large bowl and pour the honey sriracha sauce over them. Toss until wings are completely coated.

Step 5

Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crispy.

Tips

Dry the Wings Really Well

This is the single most important step for crispy wings in the air fryer. Use paper towels and press down firmly on every side of each wing to soak up as much moisture as possible.

If there’s moisture left on the surface, the baking powder can’t do its job and you’ll end up with skin that’s soft and rubbery instead of crispy. It takes an extra minute or two but it makes a huge difference.

If you have the time, you can even let the wings sit uncovered on a wire rack in the fridge for an hour before cooking. That dries the skin out even more and gives you next-level crispiness.

Use Aluminum-Free Baking Powder

Make sure you’re using baking powder and not baking soda. They’re completely different things. Baking soda will leave a bitter, soapy taste on your wings that no amount of sauce will cover up.

Also try to grab aluminum-free baking powder if your store has it. Regular baking powder can sometimes leave a slight metallic taste on the wings, and with aluminum-free you won’t get that at all.

One tablespoon might seem like a lot, but that’s the right amount for 2 pounds of wings. It raises the pH of the skin which helps it brown and crisp up perfectly in the air fryer.

Don’t Overcrowd the Basket

The air fryer works by circulating hot air all around the food. If the wings are piled on top of each other or touching too much, that air can’t reach every surface and you’ll get uneven results – some crispy, some soggy.

Lay the wings out in a single layer with a little space between each one. For 2 pounds of wings, you’ll most likely need to cook in two batches depending on the size of your air fryer.

It takes more time to do batches, but every single wing will come out evenly golden and crispy. Keep the first batch warm on a sheet pan in your oven set to 200°F while the second batch cooks.

Related Recipes

• Air Fryer Chicken Wings
• Air Fryer Buffalo Chicken Meatballs
• Air Fryer Nashville Hot Chicken Thighs
• Air Fryer Sweet Chili Glazed Meatballs
• Air Fryer Bacon Wrapped Jalapeño Poppers

Frequently Asked Questions

Why do you add baking powder to the chicken wings?

Baking powder is the secret to getting crispy skin in the air fryer without deep frying. It raises the pH of the skin, which helps it brown faster and dry out, giving you that crunchy texture you’d normally only get from a deep fryer.

Just make sure you use baking powder and not baking soda – they are not the same thing. Baking soda will leave a weird metallic taste on your wings.