Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup raw honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- Optional: Sesame seeds and chopped scallions for garnish
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness. In a large mixing bowl, combine the baking powder, salt, pepper, garlic powder, and smoked paprika. Toss the dry wings in this mixture until every piece is evenly coated. This light dusting of baking powder creates tiny bubbles on the skin that crisp up beautifully in the air fryer.
- Preheat your air fryer to 400°F (200°C). Place the seasoned wings in the air fryer basket in a single layer, ensuring they do not overlap so the air can circulate freely. Cook for 20 minutes, pausing halfway through to shake the basket or flip the wings with tongs. The wings are done when the skin is deep golden brown and the internal temperature reaches 165°F.
- While the wings cook, whisk together the honey, soy sauce, and apple cider vinegar in a small saucepan over low heat for 2 minutes until slightly thickened. Once the wings are finished, transfer them to a clean bowl and pour the warm honey glaze over them. Toss well to coat every inch. Garnish with sesame seeds and scallions, then serve immediately while they are piping hot and crunchy.
- Cook Time: 30 minutes