The air fryer is one of the most frequently used appliances in my kitchen. I like to use it to roast all my vegetables, such as air fryer cauliflower, air fryer Chinese eggplant, and corn on the cob. It also makes amazing roast meat such as Chinese crispy pork belly and char siu pork. When it comes to crispy wings, air frying is my go-to method because of how easy it is and the amazing result it creates.
If you like chicken wings, you cannot miss these air fryer honey sriracha wings. They are simply tossed with salt and air fried until golden crispy, then tossed in a sauce that is fingerlicking good. After several rounds of trial and error, I developed a honey sriracha sauce that I love – It is lightly boosted with soy sauce and Shaoxing wine for umami, with some butter to mellow out the spiciness. A squeeze of lime is added at the end to give the dish a bright tangy flavor. Whether you’re hosting a game-day party, planning a casual dinner, or just craving something bold and flavorful, these wings hit the spot.
Why You’ll Love This Recipe
- Crispy wings without frying: The air fryer delivers golden, crunchy skin with minimal oil.
- A rich and balanced sauce: Butter balances out the bold kick of the sriracha, adding a pleasant mouthfeel. The honey adds a nice fragrance.
- Quick and easy: Ready in about 30 minutes from start to finish.
- Perfect for any occasion: The wings stay very crispy if you serve the sauce on the side. You can serve them as a party appetizer or game day snack, or pair them with rice and veggies for a full meal.
Ingredients
You only need seven simple ingredients for air fryer honey sriracha wings:
- Chicken wings: If you purchase whole chicken wings, separate the flaps and drumettes at the joint.
- Sriracha: The key ingredient to add spiciness to the dish.
- Honey: Honey adds a nice flavor to the sauce.
- Shaoxing wine: A hidden ingredient to add umami.
- Light soy sauce: Another hidden ingredient to add saltiness and umami. I prefer light soy sauce, which has a lighter color so the sauce remains bright red. You can use regular soy sauce as well.
- Unsalted butter: It rounds out the sauce and makes the sauce less spicy.
- Lime juice: It adds a tangy brightness to the dish.
How to make
- Toss the wings with salt and air fry them at 400°F (200°C) until golden crispy. If you use a 6-qt air fryer or an air fryer toaster oven (which I used), you can cook 2 pounds of wings in one batch. The wings might overlap a little, but it won’t cause any issues. If using a smaller air fryer, cook the wings in two batches.
- Once the wings are finished cooking, they will turn golden crispy. Keep the wings in the air fryer tray until you’re ready to toss them with the sauce, to maintain maximum crispiness.
- Make the sauce by simmering the ingredients, then add the butter and combine. Note, it’s important to add the butter later. If added too early and overcooked, the butter will separate from the sauce. Add the lime juice off heat to retain the best flavor.
- It’s very important to let the sauce cool off so it’s not piping hot when tossing. The sauce will thicken up and coat the wings better after cooling.
- Toss with half of the sauce right before serving, to retain maximum crispiness. Serve extra sauce on the side. I found that the sauce coats the wings much better served as a dipping sauce. So if you like your wings to be extra crispy, serve all the sauce on the side without tossing.
Frequently asked questions
Do I need to preheat my air fryer for wings?
No. This recipe is designed in a way that you don’t need to preheat the air fryer. However, if you have already preheated the air fryer, it will work as well.
Can I use an oven to make this recipe if I don’t have an air fryer?
No. This recipe is designed for air frying. You won’t get the same crispy result if using an oven. For baked wings, refer to my baked salt and pepper wings for the cooking method, and use the sauce from this recipe.
Do I need to flip the wings?
Yes. Flipping ensures even cooking and helps both sides get crispy.
How long should I cook wings in the air fryer?
Depending on the air fryer you use and the chicken wing size, your cooking time can vary. Check on the wings frequently after the 15-minute mark. The wings will turn golden brown and crispy once they are done, and some parts of the skin will be lifted and become paper thin. Do not judge the doneness with a thermometer, because we need to overcook the wings a little here to achieve the maximum crispiness.
Afterthoughts
I always get questions on whether it’s worth it to get an air fryer. If you like chicken wings, an air fryer is worth getting, even if they’re the only thing you cook in there. I do think the air fryer makes a huge difference when it comes to making crispy wings as compared with the oven baked method. It doesn’t require any oil, and it’s so easy to put together. Best of all, it tastes even better than takeout because it’s fresh. If you do make this dish, leave a comment below and let me know! I hope you like this one as much as I do.
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Air Fryer Honey Sriracha Wings
Ingredients
- 2 lbs chicken wings
- 1 teaspoon salt
- 1/4 cup sriracha
- 3 tablespoons honey
- 2 teaspoons Shaoxing wine
- 2 teaspoons light soy sauce
- 2 tablespoons unsalted butter
- 1 lime juiced, plus extra for garnish
Instructions
- Thoroughly pat chicken wings dry with paper towels. Transfer to a big bowl. Add the salt and mix evenly with your hands.
- Place the wings in the air fryer basket with as little overlap as possible (*Footnote 1). Place the basket in the air fryer and air fry at 400°F (200°C). Cook until golden brown and crispy, 18 to 25 minutes. Flip the wings halfway through.
- When the chicken wings are cooking, combine the sriracha, honey, Shaoxing wine, and light soy sauce in a small sauce pan. Cook over medium-low heat while mixing, until bubbling, then simmer for 2 minutes. Stir in the butter and turn to low heat. Whisk until just combined. Turn off the heat and add the lime juice. Mix again. Set the sauce aside to cool off for 10 minutes before tossing. (*Footnote 2)
- Once the chicken wings are done cooking, transfer the chicken wings into a big bowl. Right before serving, pour in half of the sauce and toss to coat evenly. Serve immediately as an appetizer with the remaining sauce on the side and extra lime wedges. You can also serve the wings with the sauce on the side, without tossing.
Notes
- If you use a 6-qt air fryer or an air fryer toaster oven (which I used), you can cook 2 lbs wings in one batch. The wings might overlap a little, but it won’t cause any issues. If using a smaller air fryer, cook in two batches.
- The sauce will look thin when it’s hot. But once it has cooled off a little, it will thicken enough to coat a spoon. You should wait for the sauce to cool off a bit before tossing.
- To make the dish gluten-free: Use tamari to replace light soy sauce, and use dry sherry to replace Shaoxing wine.
Nutrition
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