Chinese-AmericanAppetizers & Sides
Air Fryer Caramelized Garlic Chicken Wings
The air fryer browns the skin properly, which the oven never quite manages. The glaze is sticky soy, brown sugar, and a lot of chopped garlic. Cook the wings first, then make the glaze, because the sugar goes from glossy to burnt faster than you'd think. I always reach for the flats first.
- Total
- 35 minutes
- Makes
- 4 appetizer servings
Recipe
Air Fryer Caramelized Garlic Chicken Wings
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Makes
- 4 appetizer servings
Ingredients
For the chicken wings
For the caramelized garlic sauce
Instructions
- 1
Season the wings
Pat the wings very dry with paper towels. Put them in a large bowl and toss with the baking powder, salt, and black pepper until no powdery patches remain.
- 2
Start the air fryer
Preheat the air fryer to 380°F. Coat the basket lightly with oil spray and arrange the wings in one layer, leaving a little room between them. Cook in batches if they do not fit without overlapping.
- 3
Air-fry the wings
Air-fry for 12 minutes, turn the wings, and cook for another 8 to 10 minutes. Increase the temperature to 400°F and cook for 3 to 5 minutes more, until the skin is deep golden and the thickest wing reaches at least 165°F.
- 4
Start the garlic
When the wings are almost done, heat the neutral oil in a large skillet over medium-low heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly. Stop as soon as the edges begin to turn pale gold; darker garlic will taste bitter.
- 5
Caramelize the sauce
Add the brown sugar, soy sauce, water, and rice vinegar. Stir until the sugar dissolves, then simmer for 2 to 3 minutes. The bubbles will get larger and the sauce will start to look glossy. Remove the pan from the heat and stir in the sesame oil.
- 6
Coat the wings
Add the hot wings to the skillet and toss until the sauce clings to the skin and the garlic is spread over every piece. Transfer to a plate right away and spoon the garlic left in the pan over the top.
Estimated nutrition
Per serving (1 of 4)
- Calories
- 425 kcal
- Protein
- 28 g
- Carbs
- 20.1 g
- Fat
- 25.5 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
Shopping list
Produce
Meat & seafood
Spices
Pantry
Air Fryer Caramelized Garlic Chicken Wings
Nutrition · Per serving (1 of 4)
- Protein
- 28 g
- Carbs
- 20.1 g
- Fat
- 25.5 g
425 Cal
Estimated · optional extras excluded
Air Fryer Caramelized Garlic Chicken Wings
Season the wings
Pat the wings very dry with paper towels. Put them in a large bowl and toss with the baking powder, salt, and black pepper until no powdery patches remain.
For this step
All ingredients · 12
Your recipes, wherever you find them.
Social posts
Photos
Cookbooks
Recipe cards
Your cookbook
Shortcuts and substitutions
No dark brown sugar
Light brown sugar works without changing the amount. The sauce will taste a little less molasses-heavy and may look lighter than the wings in the photo.
No rice vinegar
Use apple cider vinegar. It is slightly sharper, so start with 2 teaspoons and add the last teaspoon after tasting the sauce.
No sesame oil
Leave it out. The wings will still have plenty of flavor from the browned skin, soy sauce, and garlic.
Whole chicken wings
You can leave the wings whole, but they are harder to fit in one layer. Add 3 to 5 minutes to the cooking time and check the thickest part before saucing them.
Oven method
Set a wire rack over a sheet pan and bake the seasoned wings at 425°F for 40 to 45 minutes, turning once. Broil for the last 2 minutes if they need more color, then toss with the sauce.
Recipe notes
Dry wings brown better
Water on the skin turns to steam in the air fryer. Pat the wings dry before seasoning, especially around the joints and under any folded skin.
Do not sauce the wings early
The sugar and chopped garlic will burn in the air fryer. Crisp the wings first and toss them with the glaze only after they are completely cooked.
Air-fryer size matters
A smaller basket may need two batches. Keep the first batch warm in a 200°F oven and make the sauce when the second batch is nearly done.
Reheat the wings
Refrigerate leftovers for up to 3 days. Reheat at 350°F in the air fryer for 4 to 6 minutes. The glaze will darken a little more the second time around.
Frequently Asked Questions
How long do chicken wings take in the air fryer?
Split wings usually take 23 to 27 minutes. This recipe cooks them mostly at 380°F, then finishes at 400°F to brown the skin.
Do I need baking powder for air fryer wings?
No, but a small amount helps dry the surface so the wings brown more evenly. Use baking powder, not baking soda, which leaves a bitter alkaline taste.
Can I put the garlic sauce in the air fryer?
Add it after cooking. Brown sugar and chopped garlic can scorch before the wings are ready, and the sauce is easier to control in a skillet.
Can I make these wings from frozen?
Thaw them first. Frozen wings release too much water to brown well, and the baking powder will not coat the skin evenly.
How do I know when chicken wings are done?
Check the thickest wing without touching the bone. Chicken is cooked at 165°F, though wings become more tender around the joints when they reach 175°F or a little higher.
