Air Fryer Firecracker Wings with Sweet Chili Glaze

How to Make Air Fryer Firecracker Wings with Sweet Chili Glaze

1. 1

   Step 1: Dry and season the wings

   Pat the wings very dry with paper towels so the skin crisps up. Toss wings in a large bowl with baking powder, kosher salt, black pepper, and garlic powder until evenly coated — this is the secret to that addicting, crackly bite.

   For this step

   • 2 1/2 lbChicken wings (drumettes + flats, tips removed or saved for stock)
   • 1 tbspBaking powder (aluminum-free)
   • 1 tspKosher salt
   • 1/2 tspBlack pepper, freshly ground
   • 1 tspGarlic powder
   
2. 2

   Step 2: Preheat and arrange in the air fryer

   Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Arrange the wings in a single layer in the basket (work in batches if needed), leaving space between pieces for air circulation so every wing gets crisp.
3. 3

   Step 3: Air fry until golden and crisp

   Air-fry the wings for 22–25 minutes, shaking the basket or flipping the wings every 8–10 minutes to ensure even browning. You're looking for a deep golden color and an internal temperature of 165°F (74°C); the baking powder will give you that restaurant-style crunch without deep frying.
   
4. 4

   Step 4: Make the firecracker glaze and coat wings

   Meanwhile, whisk together sweet chili sauce, sriracha, honey, and rice vinegar in a small saucepan and warm gently until glossy and slightly reduced, or microwave briefly and stir until smooth. Toss the finished wings in the glaze until they're evenly coated, then return them to the air fryer for 1–2 minutes to set the sticky glaze (or brush on and serve immediately for a looser finish).

   For this step

   • 1/2 cupSweet chili sauce
   • 2 tbspSriracha (or other hot chili sauce)
   • 1 tbspHoney
   • 1 tbspRice vinegar
   
5. 5

   Step 5: Garnish and serve hot

   Transfer glazed wings to a platter, scatter the sliced scallions over the top, and serve right away while they're still sticky and hot. These are perfect for summer gatherings — hands-off cooking, bold flavors, and crowd-pleasing crunch every time.

   For this step

   • 2 stalksScallions, thinly sliced (for garnish)
   

1. Pat the wings very dry with paper towels so the skin crisps up. Toss wings in a large bowl with baking powder, kosher salt, black pepper, and garlic powder until evenly coated — this is the secret to that addicting, crackly bite.
2. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Arrange the wings in a single layer in the basket (work in batches if needed), leaving space between pieces for air circulation so every wing gets crisp.
3. Air-fry the wings for 22–25 minutes, shaking the basket or flipping the wings every 8–10 minutes to ensure even browning. You're looking for a deep golden color and an internal temperature of 165°F (74°C); the baking powder will give you that restaurant-style crunch without deep frying.
4. Meanwhile, whisk together sweet chili sauce, sriracha, honey, and rice vinegar in a small saucepan and warm gently until glossy and slightly reduced, or microwave briefly and stir until smooth. Toss the finished wings in the glaze until they're evenly coated, then return them to the air fryer for 1–2 minutes to set the sticky glaze (or brush on and serve immediately for a looser finish).
5. Transfer glazed wings to a platter, scatter the sliced scallions over the top, and serve right away while they're still sticky and hot. These are perfect for summer gatherings — hands-off cooking, bold flavors, and crowd-pleasing crunch every time.