Honey Baked Chicken Wings

These Honey Baked Chicken Wings Recipe are gluten-free and have a sticky and crispy outer layer that is smothered in a thick layer of sauce.

Course Appetizer, Dinner

Cuisine Asian, Japanese

Keyword Apple Recipe, Asian Chicken Salad, Cheap Dinner, Chicken recipe, Chicken Wings, dinner, dinner recipe, Honey Bake chicken Wings, Wings

Prep Time 1

Cook Time 16

Marinading Time 1

Servings wings

Calories 75kcal

Author Janine Waite

Mix minced garlic, black pepper, salt, baking soda, egg white, and potato starch in a flat, small baking dish or ceramic pan. Coat wings in the mixture and allow to soak for an hour.

Place a layer of potato starch on a plate. Coat each chicken wing in the potato starch and place it back in the marinade. Then repeat and coat the chicken wings in the potato starch. If you need fresh starch, pour more on the plate.

Mix soy sauce, sake, mirin, brown sugar, honey, garlic, and ginger in a saucepan. Place the saucepan on the stove.
In a small bowl, add cornstarch and water and mix thoroughly.
Cook sauce on low to medium heat. Pour in the cornstarch mixture and stir until thickened, about a minute. Once it boils, it thickens at the same time. Set aside for later

Place chicken pieces in a single layer in an air fryer. Spray cooking oil on both sides of the wings.
Cook in an air fryer for 10 minutes at 360 degrees. Halfway through, flip the wings and spray with oil if they look dry.
After 10 minutes, take the wings out of the air fryer basket and place them on a plate.
Place tin foil in the basket and place chicken wings on the tin foil. Coat the wings with the honey glaze and bake at high heat at 390 degrees for 3 minutes.
Flip and cover with sauce and cook another 2-3 minutes until the sauce is bubbling and sticky.