Air Fryer Sweet Chili Wings

Ingredients

For the Chicken Wings:

• 2 pounds chicken wings (drums and flats separated, wing tips removed)
• 1 tablespoon baking powder (aluminum-free ensures no metallic aftertaste; this is the secret to extra-crispy skin)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon neutral cooking oil (such as avocado, canola, or grapeseed oil)

For the Sticky Sweet Chili Sauce:

• 1/2 cup sweet Thai chili sauce
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, finely minced
• 1 clove garlic, minced
• 1/2 teaspoon sriracha or red pepper flakes (optional, for an extra kick of heat)

For Garnish:

• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon toasted sesame seeds
• 1 green onion , thinly sliced

Instructions

Step 1: Prep and Dry the Wings

1. Thoroughly Dry: Place your chicken wings on a large cutting board lined with paper towels. Pat them completely dry on all sides. Crucial Tip: Removing excess surface moisture is the number one secret to achieving a crispy skin.
2. Transfer to a Bowl: Place the dried wings into a large mixing bowl. Drizzle them with the neutral cooking oil and toss to ensure a light, even coat.

Step 2: Season for Maximum Flavor

1. In a small bowl, whisk together the baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Sprinkle the dry seasoning mixture evenly over the oiled chicken wings.
3. Toss the wings thoroughly using your hands or tongs until every single piece is evenly coated with the seasoning blend.

Step 3: Air Fry to Crispy Perfection

1. Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C) for about 3 to 5 minutes so it is hot and ready.
2. Arrange the Wings: Place the seasoned wings in the air fryer basket in a single layer. Avoid overcrowding the basket to allow the hot air to circulate freely. If necessary, cook them in two separate batches.
3. First Cook: Cook at 380°F for 12 minutes.
4. Flip: Open the basket and use tongs to flip each wing over. Cook for an additional 10 to 12 minutes, or until the skin is deeply golden brown, crispy, and the internal temperature reaches 165°F (74°C) on a meat thermometer.

Step 4: Simmer the Sweet Chili Glaze

1. While the wings are finishing in the air fryer, prepare the sticky glaze. In a small saucepan over medium heat, combine the sweet Thai chili sauce, honey, soy sauce, rice vinegar, minced ginger, minced garlic, and sriracha.
2. Bring the mixture to a gentle simmer, stirring constantly. Let it bubble for 2 to 3 minutes until it thickens slightly and coats the back of a spoon. Remove from heat.

Step 5: Toss and Serve

1. Transfer the hot, freshly cooked crispy wings into a large, clean mixing bowl.
2. Pour the warm sweet chili glaze directly over the wings.
3. Toss vigorously until every wing is generously coated in the sticky, glistening sauce.
4. Transfer to a serving platter, garnish immediately with toasted sesame seeds, chopped cilantro, and sliced green onions. Serve hot with extra napkins on the side!

Nutrition

Calories: 385 kcal · Protein: 23 g · Fat: 22 g Saturated Fat: 5 g · Carbohydrates: 24 g Dietary · Saturated Fat: 5 g Cholesterol: 115 mg · Fiber: 0.5 g · Sugar: 18 g · Sodium: 680 mg