Asian Chili Garlic Chicken Wings (Air Fryer or Oven)

Asian Chili Garlic Chicken Wings are finger-licking good! The sticky, tangy sauce has just the right amount of sweetness and kick. You can make these wings in the air fryer or oven for a healthier, crispy version that everyone will love.

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What You’ll Love About These Wings

• Crispy on the outside, juicy on the inside
• Sticky, flavorful Asian-style chili garlic sauce
• Perfect for game night, football, or casual family dinners!
• Easy to make in the air fryer or oven!
• Chicken wings instantly make any gathering feel festive!

Whether it’s a family game night, watching football, or just craving finger food, these wings hit the spot. This recipe was actually a reader request, and I can see why. It’s bold, flavorful, and addictive! My husband and 10-year-old devoured them in less than five minutes, and I couldn’t blame them.

As a nutritionist, I enjoy traditional “junk food” favorites like wings, but I love putting a healthier spin on them. Using the air fryer and my own homemade sauce lets me enjoy them without guilt. My Air Fryer Buffalo Wings are always a great idea, but I figured some Asian flair would be fun.

Helpful Tips

• Pat wings completely dry before cooking for extra crispiness.
• Cook in a single layer for even cooking.
• Adjust the chili garlic sauce to taste if you prefer it milder or spicier.
• Garnish with sesame seeds and green onions for added flavor and presentation.

How to Make Asian Chili Garlic Chicken Wings

1. Prepare the wings: Pat chicken wings dry and season with salt and pepper. If using the oven, line a large baking sheet with parchment paper and preheat to 425°F.
2. Cook the wings:
   • Air fryer: Place wings in a single layer and cook at 390°F for 25 minutes, shaking halfway through.
   • Oven: Roast for 20 minutes, flip, then increase to 450°F and roast another 10 minutes.
3. Make the sauce: In a small saucepan, combine coconut aminos, rice vinegar, chili garlic sauce, sesame oil, and fresh ginger. Heat over medium-high. Mix arrowroot starch with a little water, whisk into sauce, and simmer over low heat until thickened.
4. Coat the wings: Pour sauce over hot wings and toss to coat evenly.
5. Serve: Sprinkle with sesame seeds and chopped green onions if desired. Enjoy immediately!

Serving Ideas

• Serve with steamed rice or noodles for a full meal.
• Pair with crisp veggies like cucumber or carrots for a refreshing contrast.
• Perfect as a party appetizer or main dish!

5 from 3 votes

Asian Chili Garlic Chicken Wings

By Amy Rains

Prep: 5 minutes mins

Cook: 30 minutes mins

Servings: 6

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Asian Chili Garlic Chicken Wings are made with a simple sauce and 25 minutes of cook time in the Air Fryer! So simple, healthy, and delicious.

Equipment

• Air Fryer

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Ingredients 

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• ▢ 3 lbs chicken wings
• ▢ 1 tbsp avocado oil or olive oil
• ▢ sea salt and pepper
• ▢ 2/3 cup coconut aminos
• ▢ 3 tbsp rice vinegar
• ▢ 2 tbsp chili garlic sauce*
• ▢ 1 tbsp freshly chopped ginger
• ▢ 2 tsp sesame oil
• ▢ 2 tsp arrowroot starch**
• ▢ 1 tbsp toasted sesame seeds , (optional)
• ▢ 2 tbsp green onion, (optional)

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Instructions 

For the Air Fryer:

• Pat dry the wings with paper towels. Brush the wings with a little avocado or olive oil. Season with salt and pepper. Place in a single layer in your air fryer (you may have to do 2 different batches depending on the size of your air fryer).
• Cook at 390 for 25 minutes. At the halfway mark, open the air fryer and shake so the wings can turn and cook evenly.
• Meanwhile, make the sauce. In a small saucepan, add the coconut aminos, rice vinegar, chili garlic sauce, chopped ginger, sesame oil, and arrowroot starch. Heat over medium high heat for 2-3 minutes, then add the arrowroot starch. Reduce heat to low and simmer for another 5 minutes or so until it thickens.
• Remove the wings and place in a large bowl. Toss with sauce to coat.
• Serve hot with sesame seeds and onion to garnish!

For the Oven:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Pat dry the wings with paper towels. Brush with a little oil and season with salt and pepper.
• Roast in the oven for 20 minutes, then flip the wings over and increse the temperature to 450. Bake another 10 minutes, or until golden brown, and remove.
• While the wings are in the oven, make the sauce. In a small saucepan, add the coconut aminos, rice vinegar, chili garlic sauce, chopped ginger, sesame oil, and arrowroot starch. Heat over medium high heat for 2-3 minutes, then add the arrowroot starch. Reduce heat to low and simmer for another 5 minutes or so until it thickens.
• Remove the wings and place in a large bowl. Toss with sauce to coat. Serve hot and garnish with sesame seeds and onion (if using)!

Notes

*See in the above blog post for my recommendation on chili garlic sauce. You can find it in most Asian sections of a grocery store. If following a Whole30 diet, you will need to make it from scratch. OR, you can substitute with 2 tsp red chili flakes and 2 cloves of minced garlic. 

**You can also use Xanthan gum, tapioca starch, or corn starch in place of the arrowroot. 

Nutrition

Calories: 345kcal, Carbohydrates: 8g, Protein: 23g, Fat: 23g, Saturated Fat: 6g, Cholesterol: 94mg, Sodium: 971mg, Potassium: 191mg, Fiber: 1g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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