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Air Fryer Hawaiian-Style Wings – Crispy, Tangy, and Sweet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken wings: 2 pounds, separated into flats and drumettes
  • Salt and pepper: For seasoning
  • Cornstarch: 2 tablespoons, for crisping
  • Oil: 1–2 teaspoons neutral oil or spray for the basket and wings
  • Pineapple juice: 1 cup (100% juice, not from concentrate if possible)
  • Soy sauce: 3 tablespoons (use low-sodium to control salt)
  • Brown sugar: 2 tablespoons
  • Honey: 1 tablespoon, for shine and stickiness
  • Rice vinegar: 1 tablespoon, for brightness
  • Garlic: 3 cloves, minced
  • Fresh ginger: 1 tablespoon, finely grated
  • Sesame oil: 1 teaspoon, for nutty warmth
  • Cornstarch slurry: 1 tablespoon cornstarch mixed with 1 tablespoon water, to thicken sauce
  • Optional heat: 1–2 teaspoons sriracha or 1/2 teaspoon red pepper flakes
  • Garnishes: Sesame seeds, thinly sliced green onions, and finely chopped fresh pineapple

Method
 

  1. Prep the wings: Pat wings very dry with paper towels. Dry wings crisp better. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons cornstarch until evenly coated.
  2. Preheat the air fryer: Set to 390°F (200°C) for 5 minutes. Lightly oil the basket and the wings or use a light oil spray.
  3. Air-fry the first side: Arrange wings in a single layer, leaving space between pieces. Cook at 390°F for 10 minutes.
  4. Flip and finish: Flip wings and cook another 8–12 minutes, until golden, crisp, and the internal temperature hits 165°F. Thicker wings may need a couple more minutes.
  5. Make the sauce: While wings cook, combine pineapple juice, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and optional sriracha in a small saucepan. Bring to a simmer over medium heat for 3–4 minutes.
  6. Thicken the glaze: Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thick. It should coat the back of a spoon. If too thick, add a splash of pineapple juice; if too thin, simmer a bit longer.
  7. Toss to coat: Transfer hot wings to a large bowl. Pour over enough glaze to coat (you may not need all of it). Toss quickly so the sauce clings without softening the skin.
  8. Garnish and serve: Top with sesame seeds, green onions, and a sprinkle of fresh pineapple. Serve immediately with extra glaze on the side for dipping.