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a plate of honey garlic chicken wings garnished with sliced green onions with celery stocks and dipping sauce on the plate
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Honey Garlic Chicken Wings

Prep Time 15 minutes
Cook Time 23 minutes
Servings 4 people

Ingredients

  • 10 chicken wings
  • 1/4 cup all-purpose flour or gluten-free flour (see notes)
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 3 tablespoons light brown sugar
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce use gluten-free, if needed
  • Optional garnish: 1 chopped spring onion
  • Optional garnish: 1 Tsp of sesame seeds
US Customary - Metric

Instructions

  • Pat the wings dry with a paper towel. It's important that they're dry!
  • Mix flour, pepper, garlic powder, onion powder and salt in a large bowl. For extra crispy wings, see notes below.
  • One by one, add wings to the flour mixture and thoroughly and evenly coat.
  • Shake off excess flour.

Air fryer direcitons:

  • Spray basket with olive oil mister. Don’t use an aerosol spray.
  • Put the wings in the basket, but don’t stack them on top of each other.
  • Air fry at 400 °F (205 °C) for 18 minutes, flipping the wings halfway through. The internal temperature should be 165 °F (74 °C). It may take up to 40 minutes in total depending on the size of your wings.

Oven directions:

  • Preheat the oven to 400 °F (205 °C).
  • Place a cooling rack in a rimmed baking sheet or roasting pan. Spray the cooling rack with non-stick spray or grease it.
  • Place the wings on the rack for 40 minutes, flipping them at 20 minutes. The internal temperature should be 165 °F (74 °C). It may take up to an hour total depending on the size of your wings.

To make the sauce:

  • While the wings are cooking, prepare the sauce.
  • In a sauce pot on medium heat, pour in honey, sweet chilli sauce, soy sauce, and stir continuously to combine about 1 minute.
  • Add light brown sugar and stir vigorously until well combined for about another minute. When it becomes thick, it’s time to sauce the wings.
  • Add chicken wings one at a time to the sauce and coat thoroughly.
  • Plate, garnish and serve.
  • Let leftovers cool and refrigerate in an airtight container for up to 4 days.

Notes

  • If you're gluten-free, you can use 1/4 cup Bob's Red Mill Gluten-free 1-to-1 Baking Flour or 1/4 cup King Arthur Flour Gluten-free Measure for Measure flour. 1/4 cup of cassava flour also works great for a grain-free option! Also make sure your soy sauce and chili sauce are gluten-free. Coconut aminos is a great soy-free option.
  • The wings will shrink quite a bit as they cook. Usually, I would say to leave space in between food, but once you cook them halfway, the wings will have shrunk to continue cooking evenly, and you’ll get a crispy texture. I can usually fit 8 wings in the air fryer with good results.
  • For extra crispy wings, add 1 tablespoon of baking powder to the flour mixture.
  • Don’t sauce the wings until you are ready to serve, or they will get soggy.
  • Don’t overcook the sauce, or it will become too sweet.