Air fryer Asian wings create a zesty variation on traditional Buffalo wings. Cooked in the air fryer, these wings are lighter than the deep fried kind but just as crispy and delicious!
This family adores wings.
We could (and do!) eat them all the time.
But we like to mix it up and take a break every now and then from the classic Buffalo variety.
These Asian style wings are a yummy variation we love full of classic Asian flavors like soy sauce, sesame oil, and sriracha.
Ingredients
To make these you’ll need:
- Wings– Go for bone-in, skin-on wings.
- Rice flour (affiliate)– You can find rice flour in the international or baking aisle of most grocers. Sometimes it will also be available in the gluten free section. If you can’t find it, you can substitute cornstarch.
- Sauce ingredients– Soy sauce, sesame oil, sriracha, minced garlic, and cornstarch.
How to Make Wing in the Air Fryer
To make these easy air fryer wings, start by preheating the air fryer to 400 and spraying the basket with nonstick spray.
While the air fryer heats, pat the wings dry with a paper towel and toss them with rice flour.
Air fry the wings for 12 minutes or until the wings turn golden brown, turning them halfway through.
While the wings are cooking, whisk all the ingredients for the sauce together in a small saucepan over medium heat.
Bring the sauce to a boil and cook until it thickens.
Set it aside to cool completely before tossing the wings in it.
Serve the sticky Asian wings warm, with any extra sauce for dipping.
How to Make Asian Wings in the Oven
To make these in the oven, set your oven to 425 and prep the wings and the sauce as instructed above.
Once your oven is preheated, spread your wings out on a baking sheet lined with foil and sprayed with nonstick spray.
Cook the wings for about 25 minutes or until golden brown, flipping halfway through.
Can I make these ahead of time?
You can absolutely make the sauce up to 3 days before you use it.
Otherwise, I recommend making the wings the day you intend to serve them.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or the oven.
How can I make sure my wings stay crispy?
The key to crispy wings, especially if you aren’t deep frying them, is to let the sauce cool before you toss the wings in the sauce.
If you don’t the sauce will steam the outside of the wings and they will get kind of soggy.
Tips and Tricks
- Adjust the sriracha to suit your taste. Use more if you like things really spicy and less if you prefer a more mild wing.
- For a little extra flavor add some grated ginger or a little lime zest.
- You could also make this with boneless wings. Just adjust the air fryer temperature to 370 and the cook time to 14-15 minutes.
- Make sure to not crowd the basket of the fryer.
Other Air Fryer Recipes
These air fryer Asian wings are a delicious twist on buffalo wings. Make them for your next party and enjoy!
Looking for more air fryer recipes?
Try these:
- Air Fryer Hot Pockets
- Air Fryer (Whole) Rotisserie Chicken
- Crispy Air Fryer Fish Sticks
- Air Fryer Fruity Pebbles French Toast
- Air Fryer Fried Chicken
- Easy Air Fryer Stuffed Peppers
- Air Fryer Taco Seasoned Oyster Crackers
If you’ve tried these AIR FRYER ASIAN WINGS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Air Fryer Asian Zing Wings
Ingredients
FOR THE CHICKEN WINGS
- 1 pound bone-in skin-on chicken wings
- 2 tablespoons rice flour see notes
FOR THE SAUCE
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sriracha or to taste
- 2 cloves garlic minced
- 1 teaspoon cornstarch
Instructions
FOR THE CHICKEN WINGS
- Preheat the air fryer to 400F and spray the basket with non-stick cooking spray.
- Pat the chicken wings dry with a paper towel and toss them with rice flour.
- Cook for 12 minutes or until the wings begin turning golden brown. Be sure to turn the wings halfway through for even cooking.
FOR THE SAUCE
- For the sauce, whisk all the ingredients together in a small saucepan over medium heat. Bring to a boil and cook until the sauce has thickened. Set it aside to cool completely before saucing.
- Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
Notes
- Adjust the sriracha to suit your taste. Use more if you like things really spicy and less if you prefer a more mild wing.
- For a little extra flavor add some grated ginger or a little lime zest.
- You could also make this with boneless wings. Just adjust the air fryer temperature to 370 and the cook time to 14-15 minutes.
- Make sure to not crowd the basket of the fryer.
Nutrition
Helen at the Lazy Gastronome says
Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow.