These air fryer honey sriracha chicken wings are crispy, sticky, and packed with flavor. The perfect mix of sweet and spicy that works great for game day, dinner, or just because you’re craving wings.
The air fryer does all the heavy lifting here. You get that golden, crispy skin without deep frying, which means way less mess and less oil.
The sauce is a simple combo of honey and sriracha with a couple more ingredients to round it out. It comes together in just a few minutes while the wings cook.
Once the wings are done, you toss them in the sauce, and that’s pretty much it. The whole thing takes about 30 minutes from start to finish.
If you’ve been looking for a solid wing recipe that’s easy to make at home, this one is definitely worth trying.
Why You’ll Love This Recipe
Incredibly Crispy Without Deep Frying – The baking powder trick gives these wings a shatteringly crispy skin using just your air fryer and zero oil.
The Perfect Sweet-Heat Balance – The honey and sriracha combo creates a sticky glaze that is sweet and spicy in every single bite.
Restaurant-Quality Flavor at Home – The soy sauce and rice vinegar add a savory depth that makes these taste like wings from your favorite restaurant.
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
Make Sure the Wings Are Really Dry
This is the most important step for crispy wings in the air fryer. Use paper towels and press down firmly on every wing, getting both sides. If there’s moisture left on the skin, the baking powder can’t do its job and you’ll get soft, rubbery skin instead of crispy.
If you have time, pat them dry and then let them sit uncovered on a wire rack in the fridge for an hour or even overnight. That extra step dries the skin out even more and gives you noticeably crispier results.
Use Aluminum-Free Baking Powder
Regular baking powder that contains aluminum can leave a weird metallic aftertaste on the wings. Look at the label and grab one that says aluminum-free. It makes a real difference in how the wings taste.
Also, make sure you’re using baking powder and not baking soda. They look similar and people mix them up all the time. Baking soda is way too strong and will make your wings taste bitter and soapy.
Don’t Crowd the Basket
It’s tempting to pile all the wings in at once, but if they overlap or touch too much, the hot air can’t circulate around each wing properly. You’ll end up with wings that are steamed and soggy instead of crispy.
Lay them in a single layer with a little space between each one. For 2 pounds of wings, you’ll probably need to cook them in two batches. Keep the first batch on a wire rack in a 200°F oven so they stay warm and crispy while the second batch cooks.
Related Recipes
- Air Fryer Chicken Wings
- Air Fryer Garlic Parmesan Chicken Wings
- Air Fryer Honey Lemon Pepper Wings
- Air Fryer Boneless Wings
- Air Fryer Crispy Garlic Parmesan Wings
Frequently Asked Questions
Why do you add baking powder to the wings?
Baking powder is the secret to getting that crispy, almost fried-like skin in the air fryer. It raises the pH of the chicken skin, which helps it brown faster and develop tiny little bubbles that create extra crunch.
Just make sure you use baking powder and not baking soda – baking soda is much stronger and will leave a weird metallic taste on your wings.
Air Fryer Honey Sriracha Chicken Wings
- air fryer
- 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
- 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.
- 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.
- 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.
- Transfer cooked wings to a large bowl and pour the honey sriracha sauce over them. Toss until wings are completely coated.
- Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crispy.