Go Back
–+ servings

Swicy Honey Garlic Wings

Crispy air fryer chicken wings tossed in a sticky, sweet-and-spicy (swicy) honey garlic gochujang glaze. No deep fryer needed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • air fryer
  • small saucepan

Ingredients
  

For the Wings

  • 2 pounds chicken wings
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Chinese five-spice powder
  • olive oil cooking spray

For the Glaze

  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • ½ tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon butter
  • ½ teaspoon gochujang paste, or ½ teaspoon dried chili flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions
 

  • Season the wings: Toss the chicken wings with salt, black pepper, garlic powder, and Chinese five-spice powder until evenly coated.
  • Air fry: Arrange the wings in a single layer in the air fryer basket, don't overcrowd them. Lightly spray with cooking oil and cook at 400°F for 10 minutes. Flip and cook another 8 to 10 minutes, until the skin looks deeply golden and crispy. Cook in batches if they don't fit in a single layer.
  • Build the glaze: While the wings cook, combine the soy sauce, honey, grated ginger, garlic, butter, and gochujang in a small saucepan.
  • Simmer: Bring to a gentle boil, then reduce to low heat and simmer, stirring occasionally, for 6 to 8 minutes, until the sauce is thick and syrupy. You'll know it's ready when it coats the back of a spoon instead of running right off.
  • Toss and garnish: Toss the cooked wings in the glaze, or brush it on if you prefer more control over how much sauce ends up on each wing. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Make ahead. Make the glaze up to 3 days ahead and reheat gently before tossing with freshly cooked wings.
  • Crisping tip. Do not overcrowd the air fryer basket. Cook in batches if needed so the skin actually crisps instead of steaming.
  • Glaze tip. Simmer the glaze until it coats the back of a spoon. A thin glaze will not stick to the wings.
  • Storage. Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375 degrees for 5 to 7 minutes to bring back the crisp.
Tried this recipe?Let us know how it was!