Air fryer chicken wings are perfect every time. Toss them in a sweet and spicy wing sauce just before they finish cooking for mega flavor.
- 8–10 chicken wing pieces (or 4 full wings, cut in half, with the tips removed)
- 2 Tbsp. chili paste (I like this one, also called sambal oelek)
- 2 Tbsp. sriracha
- 1 tsp. soy sauce or coconut aminos
- 2 tsp. honey or agave
- Optional – green onion and sesame seeds for serving
- If your wings aren’t already cut into pieces, simply slice through each knuckle with a sharp knife. Discard the wing tips and any hanging skin.*
- Lay the wings down in the tray of the air fryer. Make sure none of the wings are touching so the air can flow and reach all sides of the wings to get them crispy.
- Cook the wings at 360F for 18 minutes.
- While the wings cook, whisk together the chili paste, sriracha, soy sauce or coconut aminos, and agave.
- Remove the wings from the air fryer, toss them in 3/4 of the sauce (reserve the rest for dipping), and lay the wings back in the air fryer and cook for 5 more minutes.
- Remove, top with green onion and sesame, if desired. Serve hot and fresh!
- Set aside the wing tips, and save them to make stock or bone broth at another time. I keep mine in a freezer bag.
- Category: Sides
- Method: Air Fryer
- Cuisine: American
- Serving Size: 5-6 wings
- Calories: 270
- Sugar: 7 g
- Sodium: 891 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 108 mg
Keywords: wings, air fryer