These air fryer chicken wings are crispy, sticky, and incredibly easy to pull off. The wings take just a few minutes to prep, and the Asian-style sake glaze comes together while they cook. It’s sweet, savory, and exactly the kind of sauce you’ll want to lick off your fingers.
This post may contain affiliate links. Please read my Privacy Policy.
Table of Contents
- Finger licking good wings
- Everything you need to make this recipe
- How to make these air fryer crispy chicken wings
- Servings and pairings
- Storage and make ahead recommendations
- Recipe FAQs
- Want more party recipes?
- Air Fryer Crispy Chicken Wings with Sticky Sake Glaze Recipe
Finger licking good wings
With the Super Bowl right around the corner, sticky chicken wings just feel right. They’re easy to make, perfect for sharing, and always the first thing to disappear. These wings are coated in a glossy, sake-based teriyaki glaze that hits that sweet-savory, umami sweet spot. I especially love making them in the air fryer—it heats up fast, keeps things simple, and delivers perfectly crispy wings every time.
Everything you need to make this recipe
Why reach for store-bought sauce when you can make one that tastes even better at home? All of these ingredients are easy to find and come together with very little effort.
Glaze
- sake + mirin + soy sauce + honey + brown sugar + garlic + ginger + rice vinegar + sriracha + cornstarch: This glaze is made with a handful of Asian-inspired pantry staples plus fresh garlic and ginger. It’s sweet, savory, tangy, and just a little spicy—basically everything you want coating a crispy wing.
Wings
- chicken wings + s&p + baking powder + nonstick spray: Baking powder is the key to extra-crispy skin in the air fryer, helping the wings brown and crisp up beautifully.
Garnish
- sesame seeds + scallions + Thai chili pepper: These add freshness, heat, and a much-needed pop of color to an otherwise very golden-brown pile of wings.
Kitchen equipment needed:
- small saucepan + whisk
- 2 large mixing bowls
- tongs
- air fryer with a basket (I'm using a 5.5 qt)
- cutting board + chef's knife
How to make these air fryer crispy chicken wings
1. Make the glaze
Simmer the sauce ingredients until thick, glossy, and slightly reduced, then set aside to cool.
2. Prep the wings
Pat the wings completely dry, then toss with salt, pepper, and baking powder to help the skin crisp up in the air fryer.
3. Air fry the wings
Cook the wings in a single layer, flipping every few minutes, until deeply golden and crispy.
4. Toss and serve
Coat the hot wings in the glaze, then finish with sesame seeds, scallions, and chili peppers before serving.
Servings and pairings
Wings are one of those dishes that instantly set the tone for a meal; casual, a little messy, and meant to be shared. They’re the kind of food that brings people into the kitchen, encourages standing around the counter, and disappears faster than you expect. Whether you’re feeding a crowd or just making dinner feel a little more fun, these crispy, sticky wings fit right in.
- Superbowl or football watch parties – Crispy, sticky, and easy to eat with your hands, these wings are a guaranteed crowd-pleaser and perfect for setting out with plenty of napkins.
- Weeknight dinner – Serve them with a simple side (think slaw, rice, or raw veggies) for a low-effort, high-reward dinner that feels a little special without much work.
Drink Pairings:
- Wine: Off-dry Riesling or Gewürztraminer — The subtle sweetness balances the heat, while bright acidity cuts through the sticky glaze and crispy skin.
- Beer: Japanese-style lager — Clean and easy-drinking, it resets your palate between bites.
- Cocktail: Yuzu margarita or a ginger-lime highball — The citrus and ginger echo the flavors in the sauce without overpowering the wings.
- NA option: Sparkling yuzu or lemon soda with fresh ginger and lime — It’s refreshing, lightly sweet, and perfect with sticky wings.
Storage recommendations
Store any leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the air fryer at 350°F for about 5 minutes to bring back some crispiness, or microwave until heated through. Cooked wings can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.
Recipe FAQs
Can I make these wings without baking powder?
Yes, but the wings won’t be quite as crispy. Baking powder helps dry out the skin and promotes browning in the air fryer.
I don’t have an air fryer with a basket. Can I still make this recipe?
Yes! If your air fryer has trays instead of a basket, arrange the wings in a single layer on the trays and rotate them between racks halfway through cooking for even crisping.
Can I use frozen wings?
For best results, thaw the wings completely and pat them dry before seasoning. Cooking from frozen will release too much moisture and prevent crisping.
Want more party recipes?
Here are some of my latest appetizer recipes perfect for any gathering:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Air Fryer Crispy Chicken Wings with Sticky Sake Glaze
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Description
These air fryer chicken wings are crispy, sticky, and incredibly easy to pull off. The wings take just a few minutes to prep, and the Asian-style sake glaze comes together while they cook. It’s sweet, savory, and exactly the kind of sauce you’ll want to lick off your fingers.
Ingredients
Sticky Sake Glaze
- ½ cup sake
- ¼ cup mirin
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- ½ tbsp rice vinegar
- ½ tbsp sriracha (optional)
- 1 tbsp cornstarch
Wings
- 3 lbs chicken wings, split into flats and drumettes
- kosher salt + black pepper as needed
- ½ tbsp baking powder (aluminum-free)
- nonstick spray as needed
- 1 tbsp sesame seeds, for garnish
- 1 bunch scallions, for garnish
- 1 red Thai chili pepper, optional garnish
Instructions
- Make the glaze: In a small saucepan, combine the sake, mirin, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sriracha. In a small bowl, whisk together the cornstarch and 1 tablespoon water to make a slurry. Add the slurry to the saucepan and bring to a boil. Reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until thickened and reduced. Transfer to a bowl and let cool slightly (If the glaze is too thick, whisk in a little water until it reaches your desired consistency).
- Prep the wings: Preheat the air fryer to 400°F. Pat the wings completely dry and transfer to a large bowl. Season with salt, pepper, and baking powder, tossing to coat evenly.
- Air fry the of wings: Spray the air fryer basket with nonstick spray. Arrange the wings skin-side up in a single layer so they are just barely touching (cook in 2 batches). Spray the tops lightly with nonstick spray and cook for 25–30 minutes, flipping every 5 minutes, until crispy and golden. Transfer cooked wings to a large bowl and repeat with remaining wings.
- Toss and serve: Pour the glaze over the wings and toss until evenly coated. Transfer to a serving platter and garnish with sesame seeds, scallions, and chili peppers. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Air Fryer + Stovetop
Nutrition
- Calories: 790
- Sugar: 13g
- Sodium: 1046mg
- Fat: 45g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: .5g
- Protein: 62g
- Cholesterol: 378mg
Leave a Reply