Crispy air fried chicken wings covered in a sweet and spicy Honey-Sriracha sauce is pretty darn perfect for so many occasions, including game day. This healthier version made in an air fryer makes them super crispy and the honey-sriracha sauce makes them sticky, sweet, a little spicy and delicious in every way. Oh, and one of the best parts is they are fried without a drop of oil.
Chicken wings are the perfect little finger food and can feel a little like a delicacy in their own little way. Just about every culture has their own version, and most are really delicious. The ratio of crisp skin to flesh gives so much flavor and satisfaction with every bite.
While chicken wings are definitely not thought of as being healthy, these are fried with air. This helps make them a little healthier and maybe even a little crispier than deep fried wings. Some are super spicy, and others can be really sweet. These are a little of both and so delicious. The only problem is you won’t want to stop eating them.
Breaking down chicken wings
Chicken wings are broken down into three pieces: the drumette, the wingette, and the tip. While you can cook whole wings, I like to break them down into the drumette and wingette, if they don’t already come separated. The tip is mostly skin and cartilage, so I will usually discard the tip pieces.
To break down Chicken Wings: Use a very sharp knife and cut through the skin at the joint to separate the different parts of the wing. A heavy and sharp knife should cut right through the joint.
Separating them makes them easier to cook, eat and makes them go a little further for your finger food party.
Dusting with Potato Starch vs. Baking Powder
Giving the wings a quick coat helps to get them ultra crispy when air frying.
Someone left a comment on my Crispy Air Fryer Chicken Tenders recipe and suggested trying to use potato starch on wings when cooking them in the air fryer. Well, it turns out that the little secret of potato starch does amazing things to create a super crunch on your wings without using any oil.
A lot of recipes use baking powder to coat the chicken wings before air frying. I have experimented with trying both baking powder and potato starch, and my clear favorite is potato starch. It seems to disappear and gives just a very light coating on the wings that is ultra crispy. The baking seemed to not completely dissolve and the texture could still be tasted when eating the wings.
Using potato starch really is optional, but it helps them crisp up even more than without since these are not being deep fried.
After doing some air fryer testing; I found that cooking the wings first at a lower temperature, then at a higher temperature yielded the best results. The lower temperature of 375 degrees helps cook the wings through evenly, while the second air fry at 425 degrees gets the wings super crispy in a shorter time.
Oven wings are way better than deep fried wings, in my opinion. Wings really don’t need the extra oil from deep frying because the wings have the built-in ability (fat) to crisp up by themselves. They can get crispier and are way less greasy.
While your fingers are guaranteed to get messy when eating wings; I definitely prefer the mess to come from the sauce over the oil from a fryer.
You could really just add a little salt for seasoning and eat them right out of the air fryer, but the Honey-Sriracha sauce is so delicious.
How do you cook chicken wings in an air fryer?
Cooking chicken wings in the air fryer is super simple and easy. Check out the full recipe and video further down the post. Here’s the quick version:
- First season the wings with kosher salt and dust with potato starch.
- Place on the fry basket and in the air fryer for 20 minutes at 375° F
- Increase the temperature to 425° F, turn the wings and air fry for another 15 minutes.
- Make the sauce and toss cooked wings with desired amount of sauce and enjoy.
Watch the 60-Second Video
Crispy Air Fryer Chicken Wings
- 2 lbs chicken wings (drumettes and wingettes)
- 1/2 cup potato starch
- 1 tbsp unsalted butter
- 1/4 cup honey
- 1 tbsp Sriracha sauce
- 1 tsp soy sauce
- 2 tbsp rice wine vinegar
- thinly sliced green onions
- Pre-heat air fryer to 375 degrees.
- Place the potato starch in a medium bowl, then coat the chicken wings with the starch on all sides.
- Shake off excess, then place the wings in the air fryer basket.
- Air fry the wings at 375 degrees for 20 minutes.
- Increase air fryer temperature to 425 degrees and continue to cook for 15 more minutes; turning the wings a few times while they cook to ensure even browning.
To make the Honey-Sriracha Sauce
- Meanwhile, heat butter over medium-low heat to melt.
- Stir in the honey, Sriracha, soy sauce and rice vinegar.
- Cook until the sauce thickens, about 10 minutes.
- Set sauce aside and keep warm.
- When the wings are crispy and cooked through; transfer them to a bowl and mix with the desired amount of sauce and some thinly sliced green onions for garnish.
- Place a foil-lined baking sheet below the Breville air fry basket to catch any drips.
- If you don't have an air fryer, you can bake the chicken wings in an oven on convection. Cooking times might be longer.
- Adjust the amount of Sriracha in the sauce as desired. Use 2 tablespoons or more if you like it a little spicier.
Breville supplied me with the product for this post. All opinions and thoughts are always my own.
Special Equipment Used
Breville Smart Oven Air (affiliate link)