Air Fryer Honey Garlic Chicken Wings with Make-Ahead Marinade

Name: Air Fryer Honey Garlic Chicken Wings with Make-Ahead Marinade
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb (900 g) chicken wings, split into drumettes and flats, wing tips removed, patted dry; ⅓ cup (80 ml) low-sodium soy sauce; ⅓ cup (113 g) honey; 6 cloves (20 g) garlic cloves, finely minced or grated; 2 tsp (4 g) fresh ginger, finely grated; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (10 ml) toasted sesame oil; ½ tsp (1 g) freshly ground black pepper; 1 tsp (3 g) cornstarch; 1 tbsp (15 ml) cold water; 1 tbsp (9 g) toasted sesame seeds (optional); 2 whole (30 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

A sticky-sweet, savory honey garlic marinade soaks into chicken wings, which then crisp in the air fryer and get tossed in a glossy glaze made from a reserved portion of the marinade. Safe, simple, and no deep fryer needed.

Prep: 25 min
Cook: 50 min
Wait: 1 hr
Total: 2 hr 15 min
Makes: About 18–20 wing pieces (4 servings)

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Ingredients

4 servings

For the wings
2 lb (900 g) chicken wings, split into drumettes and flats, wing tips removed, patted dry
For the marinade and glaze
⅓ cup (80 ml) low-sodium soy sauce
⅓ cup (113 g) honey
6 cloves (20 g) garlic cloves, finely minced or grated
2 tsp (4 g) fresh ginger, finely grated
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
½ tsp (1 g) freshly ground black pepper
For the glaze
1 tsp (3 g) cornstarch
1 tbsp (15 ml) cold water
To finish
1 tbsp (9 g) toasted sesame seeds (optional)
2 whole (30 g) scallions, thinly sliced (optional)

Equipment (9)

5–6 quart (4.7–5.7 L) basket-style air fryer
Large bowl or zip-top bag (1 gallon / 3.8 L)
Small saucepan (1 quart / 1 L)
Instant-read thermometer
Tongs
Cutting board and sharp knife
Paper towels
Large serving bowl
Wire rack or clean plate

Steps

Before you start

Plan for at least 30 minutes of marinating (60 minutes is ideal, up to 4 hours). Longer than 4 hours can make the skin and meat texture mushy because of the soy sauce and vinegar.
Whole wings need to be cut into drumettes and flats. Or buy pre-split wings to save 5 minutes.
This recipe cooks in two batches in a 5–6 quart (4.7–5.7 L) air fryer so the wings sit in a single layer and crisp. Cook time is based on that setup.
Set aside a portion of the marinade before it touches raw chicken. That portion becomes the glaze, so don't pour everything over the wings.
Have a clean plate and a meat thermometer ready for checking the wings.

1
Prep the wings
- If your wings are whole, cut through the joints to separate the drumette from the flat and discard the tips (or save them for stock).
- Pat every piece very dry with paper towels.
- Put the wings in a large bowl or 1-gallon zip-top bag.
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Ready when: Wings are separated into drumettes and flats, and the skin feels dry to the touch.
Tip: Dry skin crisps far better in the air fryer. Wash your hands, board, and knife after handling raw chicken.
2
Whisk the marinade
- In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, toasted sesame oil, and black pepper until the honey fully dissolves and the mixture looks smooth.
- You should have about 1 cup (240 ml) total.
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Ready when: No streaks of honey remain at the bottom of the bowl.
Tip: Measure honey in a lightly oiled or warm spoon or cup so it slides out cleanly.
3
Reserve glaze, marinate
- Pour ¼ cup (60 ml) of the marinade into a small saucepan and set it aside.
- This portion never touches raw chicken and becomes the glaze.
- Pour the remaining marinade over the wings and toss until every piece is coated.
- Cover the bowl (or seal the bag, pressing out the air) and refrigerate for 60 minutes, stirring once halfway through.
- Thirty minutes is the minimum and 4 hours is the maximum.
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Ready when: Wings look evenly glossy and coated.
Tip: Never use the marinade that touched raw chicken as a glaze unless you boil it first. Keeping a separate portion is safer and easier.
4
Preheat and drain wingsOven 400°F / 205°C
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Meanwhile, lift the wings out of the marinade, let the excess drip off, and discard the used marinade.
- Blot the wings gently with paper towels so they are tacky, not dripping.
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Ready when: Air fryer shows 400°F (200°C) and the wings are no longer dripping.
Tip: Too much liquid on the wings makes the honey scorch and the skin steam instead of crisp.
5
Air fry batch oneOven 400°F / 205°C
- Arrange half of the wings (about 9–10 pieces) in a single layer in the air fryer basket with a little space between each piece.
- Air fry at 400°F (200°C) for 10 minutes without opening the basket.
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Ready when: Skin looks lightly golden and has begun to tighten and blister.
Tip: Do not stack the wings. Overlapping pieces cook unevenly and stay pale.
6
Flip and finish batch oneOven 400°F / 205°C
- Open the basket and turn each wing with tongs.
- Continue air frying at 400°F (200°C) for 10–12 minutes more.
- Check with an instant-read thermometer in the thickest part of a drumette, not touching bone.
- Move the cooked wings to a wire rack or clean plate.
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Ready when: Deep golden-brown, crisp skin and an internal temperature of at least 175°F (80°C).
Tip: Wings are safe at 165°F (74°C), but 175°F (80°C) gives more tender meat as connective tissue breaks down. If the honey spots darken too fast, lower to 375°F (190°C).
7
Air fry batch twoOven 400°F / 205°C
- Add the remaining wings to the basket in a single layer.
- Cook at 400°F (200°C) for 10 minutes, flip, then cook 10–12 minutes more, using the same visual and thermometer checks as batch one.
- Move the finished wings to the rack with batch one.
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Ready when: Skin is deep golden and crisp, and the internal temperature reads at least 175°F (80°C).
Tip: Loosely tent the first batch with foil to keep it warm. Don't wrap tightly, or the skin will steam and soften.
8
Simmer the glaze
- Whisk the cornstarch and cold water together in a small bowl until smooth.
- Place the saucepan with the reserved ¼ cup (60 ml) marinade over medium heat.
- Stir in the cornstarch mixture and bring to a gentle bubble.
- Simmer for 1–2 minutes, stirring constantly, then remove from heat.
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Ready when: Glaze is slightly thickened, glossy, and coats the back of a spoon.
Tip: Honey scorches fast. Keep stirring and take the pan off the heat as soon as it thickens.
9
Toss and serve
- Put all the cooked wings in a large serving bowl.
- Pour the warm glaze over them and toss with tongs until each wing is evenly coated and shiny.
- Sprinkle with sesame seeds and sliced scallions and serve immediately while hot.
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Ready when: Wings are fully coated and glossy with no pools of glaze in the bowl.
Tip: Glaze the wings right before serving. They are crispest in the first 10 minutes after tossing.

Good to know

Tips

Pat the wings dry before marinating and blot them again before air frying. This is the biggest factor in crispy skin.
Cook in a single layer with space around each piece. If your air fryer is smaller than 5 quarts, use three batches.
Use an instant-read thermometer rather than guessing. Check the thickest drumette, avoiding bone.
For extra heat, add 1 tablespoon of sriracha or ½ teaspoon of red pepper flakes to the glaze.

Make ahead

"Whisk the marinade up to 3 days ahead and store it covered in the fridge. You can also marinate the wings, covered in the fridge, for up to 4 hours before air frying. The glaze can be simmered up to 2 days ahead and reheated gently with 1 tablespoon of water if it's too thick."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooled wings in an airtight container for up to 3 days. Freezer: freeze cooked, glazed wings in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in an air fryer at 375°F (190°C) for 5–8 minutes (10–12 minutes from frozen) until hot at 165°F (74°C) and the skin crisps again."

Substitutions

low-sodium soy sauce → Tamari or coconut aminos. Tamari makes this gluten-free (check the label). Coconut aminos is sweeter and less salty, so the glaze may need a pinch of salt.
honey → Maple syrup. Use the same amount. The flavor will be slightly woodsy and the glaze a bit thinner.
unseasoned rice vinegar → Apple cider vinegar or fresh lime juice. Use the same amount for a similar tang.
fresh ginger → ¼ tsp ground ginger. Use it if you don't have fresh ginger. Or add ¼ tsp red pepper flakes for heat.