There’s something about sticky, finger-licking chicken wings that makes them completely irresistible. I’ve made wings in the oven and even deep-fried them, but once I tried them in my air fryer, there was no turning back. They come out beautifully crispy on the outside, while staying juicy and tender on the inside—and the best part? No messy deep-frying or long cooking times. Plus, the soy garlic glaze clings to each wing like a delicious hug.
I’m a huge fan of bold, savory-sweet flavors, and this recipe delivers exactly that. The combination of soy sauce, garlic, and a hint of sweetness creates an addictive glaze that’s rich, sticky, and absolutely perfect for game day, casual gatherings, or even just a night in with Netflix. Trust me, once you taste these air fryer sticky soy garlic wings, you’ll be adding them to your go-to recipe list.
What You Need to Make This Recipe
Chicken wings: The star of the show! I like to use a mix of drumettes and wingettes for variety. Fresh or thawed wings work best because they crisp up more evenly than frozen ones straight from the freezer.
Soy sauce: This is the backbone of the glaze, giving it that deep, umami-packed saltiness that pairs so well with garlic and sweetness. I recommend using regular soy sauce for a full-bodied flavor, but low-sodium works too if you’re watching your salt intake.
Garlic: Fresh garlic is a must here—it infuses the glaze with a savory punch that’s bold yet comforting. The smell of fresh garlic sizzling in the sauce will make your kitchen smell amazing.
Honey: This is what makes the glaze sticky and beautifully caramelized. Honey adds a gentle sweetness that balances out the saltiness of the soy sauce and the sharpness of the garlic.
Brown sugar: While honey gives a floral sweetness, brown sugar brings a deeper, molasses-like richness. It also helps the glaze thicken to that perfect, glossy consistency.
Rice vinegar: A splash of acidity brightens up the glaze, cutting through the richness and making every bite pop with flavor.
Cornstarch: Just a little bit mixed with water creates a slurry that thickens the glaze to cling perfectly to each crispy wing.
Ingredients List
- 2 lbs chicken wings (split into drumettes and wingettes)
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch (mixed with 2 tsp water)
- Cooking spray
How to Make Air Fryer Sticky Soy Garlic Wings
Step 1: Prep the wings
Pat the chicken wings completely dry with paper towels. This step is essential because moisture on the skin prevents them from getting crispy in the air fryer.
Step 2: Air fry the wings
Lightly spray the air fryer basket with cooking spray. Arrange the wings in a single layer, making sure they’re not overcrowded. Air fry at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Step 3: Make the glaze
While the wings cook, combine soy sauce, minced garlic, honey, brown sugar, and rice vinegar in a small saucepan over medium heat. Stir and let it gently simmer until the sugar dissolves.
Step 4: Thicken the sauce
Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce becomes glossy and slightly thickened. Remove from heat.
Step 5: Coat the wings
Once the wings are crispy and cooked through, transfer them to a large bowl. Pour the sticky soy garlic glaze over the top and toss well to coat every piece evenly.
Tips for Making This Recipe
- Dry your wings well before cooking to ensure maximum crispiness.
- Don’t overcrowd the air fryer basket—work in batches if needed.
- Adjust sweetness to taste: add more honey if you like sweeter wings, or reduce it for a more savory version.
- Fresh garlic gives the best flavor; pre-minced garlic in jars is less potent.
- Serve immediately for the best texture—crispy wings lose their crunch if they sit too long after saucing.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before cooking so they crisp properly.
Can I make the glaze ahead of time?
Absolutely. You can prepare the glaze up to 2 days in advance and store it in the fridge. Just warm it before tossing with the wings.
What can I serve with these wings?
They’re perfect with steamed rice, a crisp cucumber salad, or even as part of a party platter with other appetizers.
Can I bake these instead of air frying?
Yes! Bake at 425°F (220°C) for 40–45 minutes, flipping halfway through, until crispy and cooked through.