Air Fryer Caramelized Garlic Chicken Wings

Makes 4 appetizer servings · Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes

Air fryer chicken wings covered with a glossy caramelized garlic-soy glaze

I have made these wings in the oven plenty of times, but the air fryer is SO much better here! The skin gets properly browned, the meat stays juicy, and every wing ends up covered with sticky soy glaze and lots of chopped garlic. I always reach for the flats first.

Cook the wings before you start the sauce. The brown sugar goes from glossy to burnt faster than you think, so you do not want the wings sitting around while you catch up. Oh! And scrape every bit of garlic from the pan onto the plate. That is the best part.

Ingredients

For the chicken wings

2 pounds chicken wings, split into flats and drumettes
1 teaspoon aluminum-free baking powder
¾ teaspoon kosher salt
½ teaspoon black pepper
Neutral oil spray

For the caramelized garlic sauce

1 tablespoon neutral oil
8 large garlic cloves, finely chopped
⅓ cup packed dark brown sugar
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil

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.

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.

More recipes to try

Chinese · Sides