Honey Sriracha Wings

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Discover a crowd-pleasing appetizer or snack: Honey Sriracha Wings! Sweet, spicy, crispy in the air fryer. Perfect for parties or gatherings!

Prep Time5

Cook Time18

Total Time23

Course: Appetizer

Cuisine: American

Servings: servings

Author: Jamie Sherman

2 pounds chicken wings cut into drumettes and wingettes with the tips removed and discarded
2 teaspoons cornstarch
2 teaspoons garlic salt
1 teaspoon ginger powder
1 teaspoon paprika
⅓ cup honey
2 tablespoons salted butter
2 tablespoons sriracha sauce
sesame seeds and chopped green onions for garnish (optional)

Pat the chicken wing pieces dry and place them in a medium-sized bowl.
In a small bowl, whisk together the cornstarch, garlic salt, ginger powder, and paprika. Sprinkle the seasoning mixture over the chicken to coat it.
Preheat your air fryer to 390°F and place the wings in a single layer in the hot air fryer. Lightly spray them with cooking spray. You may need to cook the wings in multiple batches to avoid overcrowding the fryer.
Cook the wings for 7-9 minutes or until they are golden on one side. Then, flip them and spray again lightly with cooking spray.
Continue cooking for another 7-9 minutes or until the wings reach an internal temperature of 165 degrees Fahrenheit. Remove them from the air fryer and place them on a clean plate.
While the chicken is cooking, prepare the honey sauce. In a small saucepan, combine the honey, salted butter, and sriracha sauce. Heat over medium heat until the mixture begins to bubble.
In a large bowl, combine the cooked wings and sauce, giving it a mix or toss to coat the wings. Allow the excess sauce to drip off, and place the wings on a clean plate.
Once all the wings are coated, serve them hot, garnished with sesame seeds and chopped green onions if desired. You can also serve additional sauce on the side for dipping.

The cooking times and temperatures may vary depending on your specific cooking equipment, so it's best to use a meat thermometer to ensure that the chicken wings are cooked to an internal temperature of 165°F.
You can store leftover Honey Sriracha Wings in an airtight container in the refrigerator for up to 3-4 days or freeze them for up to 2-3 months. Reheat using an air fryer, oven, or microwave, but note that the texture may not be as crispy as when first cooked.