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Asian Air Fryer Chicken Wings Recipe

Our Asian Air Fryer Chicken Wing recipe will show you how to make great wings with an Air Fryer in just 45 minutes. Once you try it, you may never cook chicken wings any other way. Consider yourself warned!

Asian Chicken Wings on an Oval Plate

We admit it. We have an Air Fryer.

We would have never acquired the trendy appliance without prodding by Mindi’s mom who eventually bought us one for an anniversary gift. And, to be honest, we weren’t initially impressed with the generous gift.

We opened the box, placed the big, black monolithic Cosori Air Fryer on the counter, made some broccoli with the consistency of shoe leather and placed the bulking appliance in the rear of our inordinately large bottom kitchen drawer. And that’s where it sat for over a year.

Cosori Air Fryer Surrounded between a Paper Towel Roll and Coffee Maker
We found a place for this large hulking Cosori Air Fryer between Paper Towels and our coffee maker.

But sometimes it takes a little forethought to properly utilize an appliance. And, as we’ve noticed, just because we don’t use a bought object immediately doesn’t mean that we won’t use that object after a year or more of storage. Such was the case with this appliance that doesn’t really ‘fry’ at all.

What Is An Air Fryer?

Black Cosori Air Fryer
Will this Air Fryer stay on our counter indefinitely? The jury’s still out on this burning question.

An Air Fryer is a convection oven – a heating system that uses fans to circulate air around and on food to create an evenly heated environment. The major difference between this small convection oven and larger kitchen convection ovens is the size of the heating chamber. The smaller size allows food to heat quicker and more evenly.

Browned Chicken Wings in a Large Mixing Bowl
The Air Fryer does an excellent job of uniformly browning proteins that have a lot of fat on them. Chicken wings are a prime example of this phenomenon.

We’ve had mixed results with our Air Fryer’s dry, non-oil immersive method of frying. Vegetables can be papery. Potatoes, unless they’re soaked in oil, don’t brown the same uniform way as in a deep fryer.

Through trial and error, we’ve learned that it’s essential to have fat on the surface of whatever we’re cooking which can adhere and fully immerse that protein or vegetable. There’s no better medium for this than chicken skin.

Buy an Air Fryer from Amazon if you’re curious to try this cooking style for yourself.

Why Use An Air Fryer To Cook Chicken Wings

Cosori Air Fryer with Tray Removed
Despite its bulky black appearance, this Air Fryer provides us with distinct cooking advantages.

With an Air Fryer, heat flows evenly and immersively enough to make blisteringly brown wings and the flappers don’t have to be dried like in an oven. The small air fry chamber insures less mess and creates even browning.

Cooking chicken wings in an Air Fryer is about as simple as it gets. You just place the wings in the fryer, flip them once to insure the heat hits both sides, soak them in the sauce of your choice and serve.

In this recipe, we make a sauce with Asian ingredients but you could easily finish your wings in Buffalo sauce as we did in our Buffalo-Style Baked Chicken Wings recipe.

Asian Air Fryer Chicken Wing Ingredients

Mise en Place for Asian Chicken Wings
Our Asian Chicken Wings recipe has just seven ingredients with an optional garnish of cilantro. These ingredients include chicken wings, Chinkiang vinegar, gochujang, sesame oil, soy sauce, sugar and toasted sesame seeds.

You don’t need a lot of ingredients to prepare tasty Asian Air Fryer Chicken Wings at home. Our recipe requires the following items:

  • Chicken Wings
  • Chinkiang Vinegar (Chinese Black Vinegar)
  • Gochujang
  • Sesame Oil
  • Soy Sauce
  • Sugar
  • Toasted Sesame Seeds
  • Cilantro (Optional Garnish)

You could argue that this particular blend of ingredients skews Korean and we wouldn’t disagree. However, that wasn’t our goal.

We were looking to achieve big flavors as we rummaged through the ingredients in our Asian pantry. The key, like many sauces in Asian cookery, is to create a balance of flavors from sweet to salty to sour and umami. These ingredients made that happen.

Chicken Wings

Raw Cut Chicken Wings
We bought these whole chicken wings. We later cut the tips off and separated the drumettes from the flats.

We typically buy chicken wings in packages of 6 (about one pound). We then use a sharp knife to separate the drumettes from the flats, trimming the tips and freezing the tips for later use in chicken stock.

Sometimes, the wings form a double stack in the Air Fryer. That’s okay so long as you flip them before browning the other side.

Soy Sauce

Soy Sauce in a Small Light Green Bowl
Soy sauce is the heart of Asian cookery.

Soy sauce, with its unique blend of salt and umami, provides the backbone in Asian cooking.

We use Chinese light soy sauce in this recipe. However, you can use any grocery store brand of soy sauce that you have on hand.

Chinkiang Vinegar

Chinkiang Vinegar in a Small Yellow Prep Bowl
Chinkiang Vinegar brings sour to the party.

Chinkiang vinegar or Chinese black vinegar provides the sour hit in this recipe. You should be able to easily fird Chinkiang vinegar at your local Asian market. If not you can buy a bottle of Chinkiang vinegar from Amazon.

Pro Tip
You can use balsamic vinegar as a Chinkiang vinegar substitute.


White Sugar in a Red Bowl
Most Asian sauces require a good amount of sweetness. We use white sugar in this recipe to accomplish this.

Most Asian sauces have a good amount of sugar in them and this recipe is no exception. Sugar provides most of the sweet in the dish’s sweet and sour flavor profile. A little comes from our next ingredient…


Gochujang in a White Bowl
Gochujang adds heat and umami to this and other Asian recipes.

Nothing brings the unique combination of piquancy and umami like Gochujang – a combination of fermented bean paste, chili pepper, glutinous rice, salt and barley malt. Gochujang brings more flavor and heat to the party along with fermented flavors that beef up this sauce’s umami. And, yes, it adds some sweetness too.

Buy a small tub of Gochujang from Amazon if you can’t find the fermented condiment at your local Asian market.

Toasted Sesame Oil

Sesame Oil in a Small White Prep Bowl
Sesame oil blends beautifully with soy sauce and sugar.

Sesame oil blends with soy sauce and sugar to create a unique combination of nutty, salty, umami and sweet.

Buy a bottle of sesame oil from Amazon if you can’t find this ingredient at your local Asian market.

Toasted Sesame Seeds

Toasted Sesame Seeds in a Blue Striped Shallow Ramekin
Toasted sesame seeds make an excellent garnish and provide a light crunch.

Adding toasted sesame seeds gives your wings a great appearance while adding a light crunch.

Pro Tip
You should be able to buy toasted sesame seeds at your local supermarket. Another option is toast sesame seeds in a stainless steel pan for about 1 1/2 to 2 minutes until they’re light brown and fragrant.


Cilantro in a Small Ramekin
We like to finish our Asian Air Fryer Chicken Wings with cilantro. You may or may not feel the same way.

Garnishing the wings with fresh cilantro adds both color and flavor. However, feel free to omit the verdant herb if you’re not a cilantro fan.

Fun Fact
Some people taste soap when they eat cilantro.

How To Make Asian Air Fryer Chicken Wings

Birdseye View of Asian Chicken Wings
We’re not exaggerating when we call our Asian Air Fryer Chicken Wings recipe a ‘plug and play’ recipe.

We like to call this a ‘plug and play’ recipe. You’ll only need to plug in the Air Fryer, place the wings in the tray, flip once and then stir/flip with the sauce. There’s a little skill involved in completing the sauce but that only involves knowing when to pull the finished sauce from the flame.

First, place the wings in the Air Fryer and set it for 400°f / 200°c for 25 minutes.

Setting the Air Fryer at 200 Degrees
It’s go time once you program the Air Fryer settings.

If your Air Fryer is large enough, attempt to place the wings in a single layer. Otherwise, you can double stack them.

Raw Chicken Wings in an Air Fryer Tray
Double stacking these wings didn’t detract from their finished result.

While the wings are cooking, whisk the sauce ingredients together until they’re well combined.

Asian Sauce Ingredients in a Small Saucepan
It’s easy to mix the sauce ingredients in a saucepan.

After 25 minutes, flip the wings.

Turning Chicken Wings in the Air Fryer During Cooking
Flipping the wings allows them to brown them on all sides.

Cook the wings for an additional eight minutes or until they’re well browned.

Setting the Air Fryer After Turning Chicken Wings
With eight minutes to go, it’s time to cook the sauce.

While the second side of the wings are cooking, place the sauce over a medium fire and cook at a steady simmer until the sauce becomes the consistency of syrup. When you lift the spoon from the sauce, the liquid should drip slowly.

Pro Tip
You can check the sauce’s thickness by running your finger on the back of a wooden spoon but be careful. The syrupy, hot sugar mixture can be burning hot.

Back of Mixing Spoon with a line to gauge thickness of sauce
We checked our sauce’s thickness by carefully running a finger on the back of this wooden spoon.

Another option is to drag a wooden spoon or rubber spatula across the bottom of the pan. This method will easily reveal the sauce’s consistency.

Running a Wooden Spoon through a pan to gauge thickness
We also checked the sauce’s thickness by dragging a spoon on the bottom of our saucepan.

Pro Tip
If the wings finish while the sauce is cooking, you can leave them in the fryer (while it’s off) for a few minutes until the sauce is done.

Once the sauce is cooked, finish the wings in a large steel mixing bowl by either flipping them or mixing them with a spoon until the sauce is incorporated.

Pouring Asian Sauce over Browned Chicken Wings
Once you add the sauce it’s almost time to serve your wings.

Slowly pour the sauce until there’s enough to coat the wings.

Pro Tip
You can refrigerate any extra sauce for up to a week. Once reheated, it’s an excellent topping for cooked chicken or a great dip for crunchy vegetables like carrot or celery sticks.

Mixing Asian Sauce with Chicken Wings with a Spoon
You can mix your sauce and wings by either flipping them or mixing them with a spoon. We did both.

Carefully spoon the finished wings on a large serving plate. Garnish them with toasted sesame seeds and optional cilantro leaves.

Birdseye View of Finished Asian Chicken Wings on an Oval Plate with Cilantro Garnish
Cilantro leaves are an excellent garnish for those who like the controversial herb.

Asian Air Fryer Chicken Wings FAQs

Why use an Air Fryer to cook chicken wings?

The Air Fryer’s consistent heat and small, closed heating chamber insures even browning and crispness.

How long does it take to cook chicken wings in an Air Fryer?

Cooking wings takes about 35 minutes.

Is it better to add sauce before or after cooking chicken wings in an Air Fryer?

Never sauce chicken wings before cooking them in an Air Fryer. This step should occur after the wings are cooked.

What ingredients are required to cook Asian Air Fryer Chicken Wings at home?

Chicken Wings, Chinkiang Vinegar (Chinese Black Vinegar), Gochujang, Sesame Oil, Soy Sauce, Sugar, Toasted Sesame Seeds and Cilantro (Optional Garnish)

Asian Air Fryer Chicken Wings Recipe

Asian Chicken Wings - Extreme Closeup

Asian Air Fryer Chicken Wings

Yield: 12 Wings (24 Drumettes and Flats)
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 1 hour 20 minutes

Our Asian Air Fryer Chicken Wings recipe will show you the easiest way to make tasty chicken wings coated in a simple Asian-style sauce.


  • 12 whole chicken wings, drumettes and flats separated with wing tips discarded
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinkiang vinegar
  • 4 teaspoons granulated sugar
  • 2 tablespoons gochujang
  • 2 tablespoons sesame oil
  • 2 tablespoons water
  • 2 teaspoons toasted sesame seeds
  • cilantro leaves, optional garnish


  1. Set the Air Fryer at 400°f /200°c for 25 minutes. Place the wings in the Air Fryer and start cooking them.
  2. While the wings are cooking, mix all the sauce ingredients in a two quart saucepan and place on the stove.
  3. After 25 minutes,, flip the wings and continue cooking them for eight more minutes.
  4. Once the wings are flipped, place a medium fire under the sauce. Cook the sauce, mixing every couple minutes, until it's thick and syrupy. You should clearly see the bottom of the pan when mixing with a wooden spoon. You can also test the thickness by seeing how the mixture drips off the spoon or by running your finger across the back of a wooden spoon. Be careful - the sticky syrup mixture will be hot.
  5. After eight minutes, the wings should be brown and the skin lightly crisp. Remove the wings from the Air Fryer and place them in a large steel mixing bowl.
  6. Gradually pour the sauce over the wings and flip/stir until they're well coated. There may be a little sauce left over which you can refrigerate for up to a week.
  7. Serve the wings on a large platter and sprinkle them with the sesame seeds. You can also, optionally, garnish the finished wings with cilantro leaves.


  • You can replace the Chinkiang vinegar with balsamic vinegar.
  • You can halve this recipe to serve less people.
  • Any leftover sauce can be refrigerated for up to a week, reheated and served with any protein or vegetable you like.

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About The Authors

About The Authors

Daryl & Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on their website 2foodtrippers. Since launching the site in 2012, they’ve traveled to over 40 countries in their quest to bring readers a unique taste of the world.


Article Updates
We update our articles regularly. Some updates are major while others are minor link changes and spelling corrections. Let us know if you see anything that needs to be updated in this article.

We purchased the ingredients and tools used to create this recipe.

Original Publication Date: February 5, 2023


Monday 13th of February 2023

I've never left a comment before, but have to do it for this recipe. It was DELICIOUS! I've never made wings before (let alone in my air fryer) and procrastinated all day (Superbowl Sunday) because of fear of failure. About 8 PM I was tired of looking at that sad package of wings. I used your recipe and decided to take the plunge! I was sooooo happy!!!! They were delicious. I did have to substitute a couple of ingredients because I didn't have what was listed. I didn't have Chinkiang Vinegar, so I used Roland's Balsamic Glaze. I also used 4 pkts. of Sugar in the Raw rather than granulated (still equaling 4 T.). I thought the flavor would have more depth. I did notice that my placement of the wings in the fryer makes a difference. At first, I placed the drumettes on the bottom and the flats on the rack above. After the 25 min., I flipped the placement with the drumettes to the top and flats on bottom. (**shows my inexperience with cooking in an air fryer)as I noticed they were't cooking as well as the flats. I had to cook the drumettes a bit longer than the additional 8 min., though, because of my initial error in placement. I tossed with the sauce and was in heaven! Thank you so much!

Daryl and Mindi Hirsch

Tuesday 14th of February 2023

Chris - You're so welcome. Your satisfaction means a lot to us. We're surprised you had the gochujang and using a darker sugar is a pro move. We'll definitely try your smart wing placement technique.

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