Air fryer recipe · Starters
Honey Garlic Wings
Sweet, sticky and unapologetically garlicky wings that turn lacquered and glossy in the last few minutes.
- 27 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 345kcal
- 18.3 gprotein
- 13.7 gcarbs
- 24.2 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- Honey4 tbsp
- Garlic, minced6 cloves
- Soy sauce2 tbsp
- Butter2 tbsp
- Black pepper1/2 tsp
Method
Prep the wings
Blot the wings dry and season lightly with salt and a crack of black pepper. Letting them sit uncovered for ten minutes helps the surface dry further, and a dry surface is what lets the skin crisp instead of steaming in the basket.
Build the glaze
Melt the butter in a small pan and gently sizzle the minced garlic until fragrant but not browned. Stir in the honey and soy sauce and simmer until slightly thickened, so the flavours blend into one smooth, glossy sauce.
Reduce to syrup
Let the glaze bubble for a minute or two until it coats the back of a spoon, then keep it warm and ready. It should look glossy and ribbon slowly off the spoon, since a proper reduction is what makes the wings sticky rather than watery.
Ready to coat
Keep the honey garlic glaze warm beside the fryer, ready for the wings the moment they come out. The plan is to toss them while both are warm so the glaze clings, then rest them a minute so the lacquer sets and tacks onto the skin.
Air-fry the wings
Lay the wings in a single layer and air-fry at 195C for 25 minutes, turning once midway, until crisp and golden. The chicken is done when it is opaque all the way through with no pink at the centre. Toss in the warm glaze, rest a minute so it sets, then serve.
