These sticky air-fryer wings owe their crunch to one trick: standing the wings upright between the bars of a rack, so hot air reaches every side and none need flipping. Season 500 g (1 lb 2 oz) of wings with salt right in the bag, then cook at 180°C (350°F) for about 20 minutes, until the skin turns deep golden and crisp. The glaze of honey, ketchup, soy sauce and garlic powder goes on only after cooking; tossed over hot wings, it caramelizes as they rest instead of steaming the skin soft.
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.