Ingredients
Method
Step 1: Prepare the Chicken Wings
- Pat the chicken wings completely dry using paper towels.
- Removing excess moisture is one of the most important steps for getting crispy chicken skin in the air fryer.
- Place the dried wings in a large mixing bowl.
Step 2: Season the Wings
- Add 1 tablespoon of low-sodium soy sauce to the chicken wings and toss until lightly coated.
- In a separate small bowl, combine the baking powder, cumin, garlic powder, turmeric, salt, and black pepper.
- Sprinkle the seasoning mixture evenly over the wings and toss until every piece is coated.
- The baking powder helps dry and blister the skin, while the turmeric gives the chicken a beautiful golden color.
Step 3: Air Fry Until Crispy
- Preheat your air fryer to 400°F, if your model requires preheating.
- Arrange the chicken wings in a single layer inside the air fryer basket, leaving a little space between each piece.
- Air fry for 20–25 minutes, flipping halfway through, until the wings are golden brown and crispy.
- Make sure the internal temperature reaches at least 165°F. Wings often develop a more tender texture when cooked closer to 175–185°F.
- Cook in batches if necessary to avoid overcrowding.
Step 4: Make the Soy Garlic Sauce
- While the chicken wings cook, heat the avocado oil and unsalted butter in a small saucepan over medium heat.
- Add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it.
- Pour in the low-sodium soy sauce, then add the brown sugar and honey.
- Stir until the sugar dissolves and everything is combined.
- Allow the sauce to simmer gently for 2–3 minutes, stirring occasionally, until slightly reduced and glossy.
- Remove from the heat. The sauce will thicken slightly as it cools.
Step 5: Toss the Wings in the Sauce
- Once the chicken wings are crispy, transfer them to a clean, large mixing bowl.
- Pour the warm soy garlic sauce over the hot wings and toss until evenly coated.
- Garnish with sesame seeds and sliced green onions if desired.
- Serve immediately while the wings are hot and crispy!.
Notes
Donaldo's Tips: Dry those wings! I can't stress this enough. If your wings are wet when they go into the air fryer, you're going to steam the skin instead of crisping it. Pat them dry really well before adding anything.
Donaldo's Tips: Use baking powder, not baking soda. There's a big difference. Baking powder helps create that crispy, blistered skin. Baking soda can leave an unpleasant taste.
Donaldo's Tips: Don't overcrowd the air fryer. Give the wings some room. If you stack them on top of each other, the air can't circulate properly, and you won't get that crispy finish.
Donaldo's Tips: Keep an eye on the garlic. Fresh garlic burns quickly. You're looking for fragrant garlic, not dark brown garlic. Burnt garlic will make the entire sauce bitter.
Donaldo's Tips: Sauce right before serving. These wings are at their crispiest straight out of the air fryer. Once they're coated in sauce, they'll gradually soften, so don't let them sit around too long.
Donaldo's Tips: Make extra sauce. Seriously, this soy garlic sauce is incredible over rice, chicken, or even roasted vegetables.
Ingredient Substitutions: Chicken wings: You can use boneless chicken thighs or chicken tenders, but cooking times will need to be adjusted.
Ingredient Substitutions: Low-sodium soy sauce: Regular soy sauce works, but the finished wings will be saltier. Reduce or omit the added salt if using regular soy sauce.
Ingredient Substitutions: Avocado oil: Substitute with olive oil or another neutral cooking oil.
Ingredient Substitutions: Brown sugar: Light or dark brown sugar both work. Dark brown sugar will give the sauce a deeper molasses flavor.
Ingredient Substitutions: Honey: Maple syrup can be used as an alternative, although the flavor will change slightly.
Ingredient Substitutions: Unsalted butter: Salted butter works, but keep in mind that the soy sauce already contains plenty of sodium.
Ingredient Substitutions: Fresh garlic: Freshly minced garlic gives the best flavor, but you can substitute approximately 1 teaspoon of garlic powder in the sauce if necessary.
Ingredient Substitutions: Gluten-free option: Use gluten-free tamari in place of soy sauce and verify that your baking powder and other seasonings are gluten-free.
Refrigerating: Store leftover chicken wings in an airtight container in the refrigerator for up to 3–4 days.
Refrigerating: Keep in mind that the sauce will soften the crispy skin as the wings sit.
Reheating in the Air Fryer: Preheat your air fryer to 375°F.
Reheating in the Air Fryer: Arrange the leftover wings in a single layer and reheat for approximately 4–6 minutes, or until heated through to 165°F.
Reheating in the Air Fryer: Check frequently because the honey and brown sugar in the glaze can burn during reheating.
Freezing: Allow the cooked wings to cool, then transfer them to a freezer-safe container or bag.
Freezing: Freeze for up to 2–3 months for best quality.
Freezing: For the crispiest results, freeze the wings without sauce and prepare a fresh batch of glaze when ready to serve.
Recipe Notes: Always use baking powder, not baking soda.
Recipe Notes: For the crispiest skin, pat wings thoroughly dry before seasoning.
Recipe Notes: Avoid overcrowding the air fryer basket.
Recipe Notes: Cook in batches if necessary.
Recipe Notes: Toss with sauce immediately before serving.
Recipe Notes: Cooking times vary depending on wing size and air fryer model
Donaldo's Tips: Use baking powder, not baking soda. There's a big difference. Baking powder helps create that crispy, blistered skin. Baking soda can leave an unpleasant taste.
Donaldo's Tips: Don't overcrowd the air fryer. Give the wings some room. If you stack them on top of each other, the air can't circulate properly, and you won't get that crispy finish.
Donaldo's Tips: Keep an eye on the garlic. Fresh garlic burns quickly. You're looking for fragrant garlic, not dark brown garlic. Burnt garlic will make the entire sauce bitter.
Donaldo's Tips: Sauce right before serving. These wings are at their crispiest straight out of the air fryer. Once they're coated in sauce, they'll gradually soften, so don't let them sit around too long.
Donaldo's Tips: Make extra sauce. Seriously, this soy garlic sauce is incredible over rice, chicken, or even roasted vegetables.
Ingredient Substitutions: Chicken wings: You can use boneless chicken thighs or chicken tenders, but cooking times will need to be adjusted.
Ingredient Substitutions: Low-sodium soy sauce: Regular soy sauce works, but the finished wings will be saltier. Reduce or omit the added salt if using regular soy sauce.
Ingredient Substitutions: Avocado oil: Substitute with olive oil or another neutral cooking oil.
Ingredient Substitutions: Brown sugar: Light or dark brown sugar both work. Dark brown sugar will give the sauce a deeper molasses flavor.
Ingredient Substitutions: Honey: Maple syrup can be used as an alternative, although the flavor will change slightly.
Ingredient Substitutions: Unsalted butter: Salted butter works, but keep in mind that the soy sauce already contains plenty of sodium.
Ingredient Substitutions: Fresh garlic: Freshly minced garlic gives the best flavor, but you can substitute approximately 1 teaspoon of garlic powder in the sauce if necessary.
Ingredient Substitutions: Gluten-free option: Use gluten-free tamari in place of soy sauce and verify that your baking powder and other seasonings are gluten-free.
Refrigerating: Store leftover chicken wings in an airtight container in the refrigerator for up to 3–4 days.
Refrigerating: Keep in mind that the sauce will soften the crispy skin as the wings sit.
Reheating in the Air Fryer: Preheat your air fryer to 375°F.
Reheating in the Air Fryer: Arrange the leftover wings in a single layer and reheat for approximately 4–6 minutes, or until heated through to 165°F.
Reheating in the Air Fryer: Check frequently because the honey and brown sugar in the glaze can burn during reheating.
Freezing: Allow the cooked wings to cool, then transfer them to a freezer-safe container or bag.
Freezing: Freeze for up to 2–3 months for best quality.
Freezing: For the crispiest results, freeze the wings without sauce and prepare a fresh batch of glaze when ready to serve.
Recipe Notes: Always use baking powder, not baking soda.
Recipe Notes: For the crispiest skin, pat wings thoroughly dry before seasoning.
Recipe Notes: Avoid overcrowding the air fryer basket.
Recipe Notes: Cook in batches if necessary.
Recipe Notes: Toss with sauce immediately before serving.
Recipe Notes: Cooking times vary depending on wing size and air fryer model