I’ll be honest with you—these Crispy Air Fryer Maple Mustard Wings are my new obsession. They’re that perfect mix of crispy, sticky, sweet, and tangy that makes it impossible to eat just one. The air fryer works its magic in under 30 minutes, and you get all that deep‑fried texture without the guilt (or the mess). Perfect for game night, movie marathons, or when you’re simply craving something finger‑licking good.
When I first made these, I was skeptical that the maple and mustard combo could top my go‑to buffalo wings. But the moment I bit into that golden‑brown, crackly skin and tasted the sweet‑tangy glaze… I was hooked. These wings have a gorgeous caramelized finish, a whisper of smokiness from the Dijon, and a sticky sweetness that keeps calling you back for more.
What You Need to Make This Recipe
Chicken wings: Fresh, meaty wings are ideal for the crispiest bite. If you only have frozen, thaw them completely and pat dry before cooking—moisture is the enemy of crispiness.
Maple syrup: Real maple syrup is the star here. It’s rich, deep, and naturally sweet, creating a luscious glaze that clings to every bite. Avoid pancake syrup—it won’t give you the same depth of flavor.
Dijon mustard: This adds a zesty tang and a touch of heat that balances out the maple’s sweetness. Dijon also gives the glaze a smooth, velvety texture that coats the wings beautifully.
Garlic powder: A sprinkle of garlic powder infuses the wings with savory depth without overpowering the maple‑mustard magic.
Salt and pepper: The unsung heroes of seasoning, these enhance every flavor in the dish while helping that skin crisp to perfection.
Olive oil: Just a light coating helps the seasonings stick and encourages even browning in the air fryer.
Ingredients List
- 2 pounds chicken wings, separated into drumettes and flats
- 3 tablespoons real maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
How to Make Crispy Air Fryer Maple Mustard Wings
Step 1: Prep the wings
Pat your wings dry with paper towels to remove excess moisture. Toss them in a large bowl with olive oil, salt, pepper, and garlic powder until evenly coated.
Step 2: Air fry for the perfect crisp
Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket—don’t overcrowd them. Cook for 20–22 minutes, flipping halfway through, until golden brown and crisp.
Step 3: Make the maple mustard glaze
While the wings cook, whisk together maple syrup and Dijon mustard in a small bowl. Taste and adjust the balance—add more mustard for tang or more maple for sweetness.
Step 4: Toss and serve
Once the wings are perfectly crisp, transfer them to a clean bowl. Pour the maple mustard glaze over the top and toss until each wing is luxuriously coated. Serve immediately while they’re sticky and sizzling hot.
Tips for Making This Recipe
- Pat the wings dry before cooking for maximum crispiness.
- Don’t overcrowd the basket—air needs to circulate around the wings for even cooking.
- Use real maple syrup for the best flavor and caramelization.
- Taste the glaze before tossing—adjust the sweet/tangy balance to your liking.
- Serve right away for that irresistible combination of crispy skin and sticky glaze.
FAQs
Can I make these with boneless chicken?
Yes! Boneless wings or chicken bites work great—just reduce the cooking time to avoid overcooking.
What if I don’t have an air fryer?
You can bake them in the oven at 425°F (220°C) for about 35–40 minutes, flipping halfway through.
Can I make the glaze ahead of time?
Absolutely. Prepare it up to 2 days in advance and store in the fridge. Warm slightly before tossing with wings.
Are these spicy?
Not really. The Dijon gives a gentle tang but no strong heat. Add a pinch of cayenne if you want more kick.