Air Fryer Soy Garlic Wings

5 from 7 votes

These Air Fryer Soy Garlic Wings are perfectly juicy and crispy in the air fryer! They come together in minutes and taste so delicious with a sweet and savory sauce!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

Chicken

1 lb chicken wings
1 tsp kosher salt
1/2 tsp white pepper
1/2 tsp baking powder
1/2 tbsp neutral oil I used avocado oil

Soy Garlic Sauce

1/3 cup light soy sauce low sodium
1/4 cup sugar
2 tbsp brown sugar
4 cloves garlic minced
1 tbsp vinegar
8 dried red chilis
2 tbsp neutral oil

Cornstarch Slurry

1/2 tbsp cornstarch
3 tbsp water

US Customary - Metric

Instructions

Pat the chicken wings dry with a paper towel to remove excess moisture.
In a bowl, season the chicken wings with salt and white pepper along with baking powder and neutral oil. Mix until the wings are evenly coated.
In a single layer, place the chicken wings in the air fryer and air fry for 10 minutes at 400F.
Flip the chicken wings and air fry again for 8-12 minutes at 400F (depending on the size of the wings) or until the skin is golden brown and crispy.
In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic and chili and fry 30-45 seconds until fragrant, then add soy sauce, sugar, brown sugar, garlic and vinegar. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes. Then add the cornstarch slurry (water mixed with cornstarch) and mix until thickened.

Video

Notes

Chicken Wings Tips - I used a combination of drums and flats; you can use whatever you prefer (drums, flats, or both). Pat the wings with a paper towel to get them as dry as possible. You want to remove any excess moisture from the wings to help them crisp up.

Air Frying Tips

Make sure there is enough space between the wings to allow for air to circulate freely in the basket. This will help them crisp up.
After the first "fry" in the air fryer, the chicken pieces might look a little bland and grey, but don't worry! Give them a flip then air fry a second time at 400F for another 8-12 minutes (until they look golden brown and crispy).
The cooking time may vary for the wings depending on their size. If the skin isn't crispy enough, just add a few more minutes until the skin gets to where you want it to be. To ensure doneness, use a thermometer probe to make sure the internal temp reads at least 165F.

Storage and Reheating - Store any leftover wings in an airtight container in the refrigerator for 3-4 days. Reheat quickly in the microwave until warmed through.

Any leftover sauce can be stored separately in an airtight container for up to 1 week. You can use it for other fried chicken dishes (toss chicken tenders, nuggets, or more wings in the sauce) or as a dipping sauce. I like to brush on more sauce after reheating the leftover wings so they are extra saucy!

Nutrition