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Crispy Air Fryer Honey Sriracha Chicken Wings

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These crispy air fryer honey sriracha chicken wings deliver the perfect balance of sticky-sweet heat and shatter-crunch texture, all without deep frying. A simple cornstarch coating and precise air fryer technique ensure golden, crispy skin every time.

Ingredients

Scale
  • 2 pounds chicken wings (about 10–12 whole wings, separated into drumettes and flats)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/3 cup honey (mild, runny, like clover honey)
  • 2 tablespoons sriracha
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • Pinch of salt
  • Thinly sliced green onions (for garnish, optional)
  • Sesame seeds, toasted (for garnish, optional)
  • Extra lime wedges (for serving, optional)

Instructions

  1. Pat the chicken wings very dry with paper towels. For best results, place dried wings on a wire rack set over a baking sheet and let sit uncovered in the fridge for 30 minutes.
  2. In a large mixing bowl, whisk together cornstarch, baking powder, salt, pepper, and garlic powder. Add dried wings and toss well until evenly coated.
  3. Preheat air fryer to 400°F (200°C) for about 5 minutes.
  4. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, then flip and cook for another 10-12 minutes until golden brown and crispy (internal temperature reaches 165°F/74°C).
  5. While wings cook, combine honey, sriracha, butter, minced garlic, and lime juice in a small saucepan. Heat over medium-low, stirring frequently, until butter is melted and mixture is smooth. Simmer gently for 1-2 minutes, then remove from heat and stir in a pinch of salt. Taste and adjust.
  6. Transfer cooked wings to a clean bowl. Pour about half the glaze over wings and toss gently to coat. Reserve remaining glaze for serving or dipping.
  7. Transfer glazed wings to a serving platter. Sprinkle with sliced green onions and sesame seeds if using. Serve immediately with extra lime wedges and reserved glaze on the side.

Notes

Don’t skip drying the wings thoroughly—moisture is the enemy of crispy skin. Cornstarch is non-negotiable for the shatter-crunch texture. Glaze wings at the last minute to keep skin crispy. If making ahead, cook wings and make glaze separately, then reheat wings in air fryer at 375°F for 3-4 minutes before glazing. For dairy-free, substitute butter with avocado oil or plant-based butter. For keto/low-carb, use sugar-free honey substitute and almond flour instead of cornstarch.

Nutrition

Keywords: air fryer chicken wings, honey sriracha wings, crispy chicken wings, easy chicken wings, game day appetizer, gluten-free wings

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