Air Fryer Crispy Honey Garlic Chicken Wings are great as an appetizer or a main course. Healthier then deep frying, these wings are so crispy and delicious.
Air Fryer Crispy Honey Garlic Chicken Wings
These Air Fryer Crispy Honey Garlic Chicken Wings have just become my favorite chicken wings of all time. They look deep fried, but they are not.
I know I told you that my favorite wings are my Better Than Hot Wings Cafe, Air Fryer Buffalo Chicken Wings. They have been my favorite for years. This recipe is the combined effort of my husband and me.
Potato Starch is Key!
He created and made the sauce. I had the idea for the wings, with the timing and he executed this whole recipe.
Potato Starch is the secret ingredient.
Don’t be tempted to use flour instead of Potato Starch. You won’t get the same effect or taste. Do you remember years ago, sitting down at a Chinese restaurant and perusing the menu?
The waitress or waiter would bring each guest an eggroll, a fried shrimp and a cup of soup. Remember the crunch of that shrimp? It was light, but crackly and crunchy and delicious?
That is the texture and feeling you will get with these Air Fryer Crispy Honey Garlic Chicken Wings.
Oh, and if you love that shrimp, you must try my Bang Bang Shrimp (Bonefish Grill) recipe. It is heaven in your mouth.
Lots and lots of garlic infused in butter with sweet honey, make these wings so delicious. There are only a few ingredients and you may be thinking, yeah right, how can this be as good as This Old Gal says.
Keep reading and watching. They are not your everyday Honey Garlic Chicken Wings….they are not!
You are all invited to join my Air Fryer Recipe Facebook Group! Don’t forget to Like me on Facebook! After clicking on “Like,” make sure to click on “See First,” so that all new recipes will get delivered to your Facebook page. 🙂
Coat the Wings with Potato Starch
Make sure your wings have been patted dry. Set them aside for now. For timing purposes, start making the sauce first. While the sauce is cooking, place dried Chicken Wings into a large mixing bowl. Dump the Potato Starch on top of the raw Chicken Wings.
Completely Coat the Wings with Potato Starch
Use tongs so that the Potato Starch does not stick to your fingers. Completely coat the wings with the Potato Starch. No, you may not use flour! 🙂 No, No, No!!!!!
Trust me, you’re going to thank me if you use Potato Starch.
Use Silicone Tongs, not your fingers to handle the wings. You want to make sure that the Potato Starch does not gunk up and get sticky. You also don’t want to scratch your Air Fryer.
Properly Seasoned Air Fryer Basket
Shake Off Any Extra Potato Starch
Using Silicone Coated Tongs, shake off any excess Potato Starch and place the Wings into the Air Fryer.
Gently Place them in the Air Fryer
This recipe is for 16 chicken wing parts, so I used my smaller Ultrean 8.5 Quart Air Fryer.
Generally we use our Ultrean 8.5 Quart Air Fryer, but I wanted to show you that this Ultrean 8.5 Quart Air Fryer works wonders!
Allow the Chicken Wings to cook for 25 minutes, shaking them every five minutes or so.
Melt the Butter
Using a small saucepan, heat it on low heat. Add the butter after the pan is hot. Adding a fat to a hot pan, makes the pan non stick!
Add Minced Garlic
Add the minced garlic to the saucepan. Allow the garlic to infuse into the butter on low heat for 5 minutes.
You don’t want to sauté or burn the garlic, so be careful to watch the heat. Whisk the butter mixture about every couple of minutes.
Pour in Honey
At this point, the butter will be nicely infused with garlic and the aroma will be delightful.
Add the honey to the Saucepan and Whisk to incorporate into the butter. Continue Whisking every so often for about 20 minutes. You don’t need to stir constantly, just make sure nothing burns.
The mixture should be at a very, very low simmer.
Shake the Wings at the Half Way Point
Shake the wings at the half way point. When the Buzzer sounds, give the wings another shake. Raise the temperature and put them back into the Air Fryer. You can see how nice and puffy and delicious the Wings look, even before the Sauce is added.
Gorgeous Caramel Color
The sauce will turn a gorgeous caramel color. That is how you know it is just about ready. It will become syrupy.
Thickened Sauce
It now looks like a caramel sauce. Turn off the heat on the stove. The wings are almost ready.
They are ready after just 8 more minutes
Look how crispy they look. They are so crunchy and crispy and not oily at all. Don’t they look wonderful? The Potato Starch really allows the wings to crisp up beautifully.
Make sure each wing is dry and crisp. If there are any soft parts, let them cook a bit longer. If you need to shake more for your particular brand of air fryer, do. There is nothing worse than soggy wing skin!
Place the Chicken Wings into a Large Bowl
Place the Air Fryer Chicken Wings into a Large Serving/Mixing Bowl and pour on the hot Honey Garlic Sauce. There will just be enough syrup (sauce) to coat the wings.
Toss the wings to coat completely. There won’t be any sauce left over for dipping as all the sauce should stick to the wings.
These Air Fryer Crispy Honey Garlic Chicken Wings are not a saucy type of wing. They will be a syrupy, sticky nature.
Air Fryer Crispy Honey Garlic Chicken Wings
Enjoy the Air Fryer Crispy Honey Garlic Chicken Wings with Air Fryer Seasoned French Fries or Thai Triple Coconut Rice and a green vegetable. For another delicious flavor, try my Air Fryer Crispy Old Bay Chicken Wings with Warm Lemon Butter or my Air Fryer Chinese Salt & Pepper Chicken Wings, which are amazing!
Kitchen Equipment and Essentials
- Ultrean 8.5 Quart Air Fryer
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rösle Silicone Flat Whisk
- Cilio Olivewood Spatula
- Porcelain & Bamboo Salt Box with Spoon
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Kuhn Rikon Kitchen Shears
- Corelle Large Serving Bowl
- Silicone Coated Tongs
- Potato Starch
- Stainless Steel Saucepan
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Ingredients
- 16 Pieces Chicken Wings
- 3/4 cup Potato Starch
- 1/4 cup Clover Honey
- 1/4 cup Butter
- 4 Tablespoons Fresh Garlic minced
- 1/2 teaspoon Kosher Salt
- 1/8 cup Fresh Water (or more as needed)
Instructions
- See my article on How to Prepare and Properly Season Your Air Fryer Basket.
- Rinse and dry chicken wings. Add Potato Starch to bowl and coat chicken wings. Add coated chicken wings to Air Fryer.
- Cook at 380 degrees for 25 minutes, shaking the basket every five minutes.
- When Timer sounds, cook at 400 degrees for 5-10 minutes. All skin on all wings should be very dry and crisp.
- Heat a small stainless steel saucepan on low heat. Melt butter and then add garlic. Sauté the garlic for 5 minutes.
- Add honey and salt and simmer on low for about 20 minutes, stirring every few minutes, just so the sauce does not burn. Add a few drops of water after 15 minutes to keep Sauce from hardening.
- Remove chicken wings from Air Fryer and pour over the sauce.
Notes
PIN this Air Fryer Crispy Honey Garlic Chicken Wings!
Air Fryer Crispy Honey Garlic Chicken Wings
First time using my Foodie XL deluxe airfrying wings and they turned out great!! Thx for a super easy receipe!
Thank you, Antonietta. Jill
The author that wrote this recipe is spot on. Potato starch and air frying exactly as instructed for delish all, super crisp wings! Thank you! We made these a few times now. This is our go to!
Thank you very much, Tiffany. I am so glad you enjoy my recipe. Jill
This was great. Thank you.
Hello I was gonna try making those honey garlic wings can I replace potato starch for baking powder and replace the honey with a honey substitute because I’m low carb thanks
hi, how was it with baking powder?
These were amazing. So crispy and delicious. I’ll definitely be making them again and again?
Thanks, Brittany. I am glad you enjoyed this recipe. Jill
Absolutely trusted you and potato starch was the way to go. Great recipe, Thanks for sharing!
Thank you so much, Tre. I am glad you enjoyed this recipe. Jill
How would you do this in the instant pot air fryer lid? This sounds so good and I want to try it out!
Hi, Jill. Love the idea of using potato starch for my wings. I prefer dry wings with a dry rub and no sauce. Just curious if you think I should add the spice rub before the starch or after the wings come out of the fryer. Thanks!