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Air Fryer Sticky Sesame Wings – Crispy, Sweet, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken wings, split into drumettes and flats
  • 1 tablespoon baking powder (aluminum-free, for crispness)
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon neutral oil (avocado or canola)
  • Cooking spray (for the air fryer basket)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 1 tablespoon cornstarch + 1 tablespoon water (slurry)
  • 1–2 tablespoons toasted sesame seeds
  • 2 scallions, thinly sliced
  • Lime wedges (optional)

Method
 

  1. Prep the wings: Pat the wings very dry with paper towels. Dry skin equals crispy skin, so don’t skip this step.
  2. Season and coat: In a large bowl, combine baking powder, cornstarch, salt, pepper, and garlic powder. Add the wings and oil, then toss until every piece is evenly coated with the dry mix.
  3. Heat the air fryer: Preheat to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with cooking spray.
  4. Air fry, first round: Arrange the wings in a single layer with a little space between them. Cook for 12 minutes, then flip.
  5. Air fry, second round: Cook another 10–12 minutes, or until the skin is deeply golden and crisp and the chicken reaches 165°F (74°C) internally. For extra crunch, bump to 400°F for the last 2–3 minutes.
  6. Make the sauce: While the wings cook, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha in a small saucepan over medium heat. Simmer for 2–3 minutes, stirring.
  7. Thicken: Stir the cornstarch slurry, then slowly whisk it into the simmering sauce. Cook another 1–2 minutes until glossy and thick enough to coat a spoon. Remove from heat.
  8. Toss: Transfer hot wings to a large bowl, pour over enough sauce to coat, and toss quickly. The heat helps the sauce cling.
  9. Finish: Sprinkle with toasted sesame seeds and scallions. Serve with extra sauce and lime wedges if you like a bit of brightness.