Viral air-fryer chicken wings: season in the bag, stand the wings vertically on a rack to crisp at 180°C, then toss in a honey, ketchup, soy and garlic glaze. Sweet, sticky, garlicky and deeply crunchy.
Instructions
- 1
Cut a small hole in the wings package, add 1 tsp salt directly inside, close and shake to season — no extra bowls needed.
- 2
Set a rack inside the air fryer and stand the wings vertically between the bars so more fit and they cook evenly on all sides.
- 3
Cook at 180 °C (350°F) for about 20 minutes, until the skin is deeply crunchy.
20:00 - 4
While the wings cook, combine 2 tbsp honey, 2 tbsp ketchup, 3 tbsp soy sauce and 1 tsp garlic powder. Stir into a thick glossy glaze.
- 5
Toss the hot crispy wings in the glaze until every piece is fully coated — they will caramelize as they rest.
- 6
Serve immediately. Sweet, sticky, garlicky — the wings you can’t stop eating.
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Frequently Asked Questions
Why stand the wings vertically?
Standing them between the rack bars fits more in the basket and exposes all sides to the hot air, so the skin crisps evenly without flipping.
How do I get really crunchy skin?
Dry, well-seasoned wings and a hot air fryer (180°C for ~20 minutes) crisp the skin before you glaze. Toss in the glaze only at the end so it stays crunchy.
When do I add the glaze?
After cooking — toss the hot crispy wings in the glaze and let them rest a minute so it caramelizes and clings rather than making the skin soggy.