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Close up photo of chicken wings with a sticky sauce on them.
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5 from 4 votes

Air Fryer Chicken Wings with Sweet and Spicy Sauce

These lip-smacking honey sriracha chicken wings and drumettes are so full of flavor you will go back for more! Made with honey, molasses and Sriracha sauce and a killer rub!
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Course: Appetizer
Cuisine: American
Servings: 36 wings
Calories: 88kcal

Equipment

  • PowerXL Vortex Air Fryer

Ingredients

  • 4 lbs chicken wings1,2

Rub:

Sauce:

Instructions

  • Spray bottom of air fryer pan with olive oil or non-stick spray.
  • Pat the chicken wings with a paper towel to dry off excess water.4
  • Combine the rub ingredients together in a gallon-size Ziploc bag and add the chicken wings. Shake until wings are coated.
  • Place the chicken wings into the air fryer pan in a single layer. A few can go on top but don’t overcrowd the basket or they won’t get crisp. Spray chicken lightly with olive oil spray for crispness.
  • Bake at 380°F for 12 minutes, shaking the pan halfway through at 6 minutes.
  • Then flip the wings over, spray lightly with olive oil and bake for 12 more minutes. Shaking them halfway through, As before.
  • Then turn the Air fryer up to 400°F and bake for an additional 6 minutes or until wings have reached desired crispness.5
  • While the wings are cooking, whisk together the sauce ingredients in a large bowl, adding the melted butter in last and mix until fully combined. When the wings are done baking, add them to the bowl with the sauce and toss to coat.6
  • Serve with Ranch dressing or Blue cheese dressing.

Notes

  1. On average, 1lb of wings contains 4 full wings. This is before they are broken down into flats and drums. So each pound really has what we think of as 8 individual wings.
  2. You can use frozen wings, however, I don’t recommend it, personally because I don’t think they turn out as good. Because they are frozen they will expel water and may take a little more time to bake and may not turn out quite as crispy.
  3. Make sure you use aluminum-free baking powder or it could alter the taste.
  4. You want to get as much moisture out of the chicken as possible prior to cooking. The excess water will create steam which will cause the wings to get soggy instead of crispy.
  5. When you cook the wings at a lower temperature to start, it allows the fat under the skin to slowly break apart and be nice and juicy. The last 5 to 8 minutes at a higher temperature will crisp up the skin. 
  6. You can add more or less sriracha sauce depending on how hot you like them.
  7. How To Reheat: We don’t normally have leftovers, but in the case that you do, you can reheat the chicken wings at 380°F for 5 minutes, shake in the basket then increase the temperature to 400°F and cook for 3-5 more minutes until reheated and crispy.

Nutrition

Calories: 88kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 289mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg