Sweet Heat Chicken Wings

Ingredients

• 2.5 lb chicken wings (Separated into flats and drumettes if needed; patted dry)
• 1 tbsp cornstarch (For coating the wings)
• 1 tsp baking powder (For crisping the skin)
• paprika (Season the wings to taste; estimated amount)
• onion powder (Season the wings to taste; estimated amount)
• garlic powder (Season the wings to taste; estimated amount)
• dried parsley (Season the wings to taste; estimated amount)
• black pepper (Season the wings to taste; estimated amount)
• salt (Season to taste; estimated amount)
• cayenne powder (Season to taste; estimated amount)
• 6 tbsp butter (Melted)
• 0.75 cup hot sauce
• 0.25 cup honey
• 3 tbsp brown sugar
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• onion powder (For the sauce; estimated amount)
• smoked paprika (For the sauce; estimated amount)
• garlic powder (For the sauce; estimated amount)
• apple cider vinegar (A splash; estimated amount)
• water (For the cornstarch slurry, use equal parts with cornstarch; estimated amount)
• cornstarch (For the slurry, use equal parts with water; estimated amount)

Steps

1. 1

   Pat the chicken wings thoroughly dry with paper towels. Dry skin helps the wings crisp in the air fryer.

2. 2

   Place the wings in a large bowl. Add the cornstarch, baking powder, paprika, onion powder, garlic powder, parsley, black pepper, salt, and cayenne powder. Toss until every wing is evenly coated.

3. 3

   Preheat the air fryer to 400°F (200°C). Arrange the wings in the basket in a single layer, leaving space around them for air circulation. Cook for 15 minutes.

4. 4

   Flip each wing carefully so the opposite side is exposed. Air-fry for another 10–12 minutes, until the wings are browned, crisp, and cooked through; poultry should reach 165°F (74°C) internally.

5. 5

   While the wings cook, melt the butter in a saucepan over low heat.

6. 6

   Add the hot sauce, honey, brown sugar, ketchup, Worcestershire sauce, onion powder, smoked paprika, garlic powder, and a splash of apple cider vinegar to the melted butter. Stir until combined and warmed through.

7. 7

   Mix equal parts water and cornstarch in a small bowl to make a smooth slurry. Stir the slurry into the sauce and cook gently, stirring continuously, until the sauce thickens enough to coat the back of a spoon.

8. 8

   Transfer the cooked wings to a large bowl. Pour the sweet heat sauce over them and toss until evenly coated. Serve immediately while the wings are hot and crisp.

Notes

The source does not specify exact amounts for the wing and sauce seasonings or the slurry, so those amounts are left to taste; the slurry should use equal parts water and cornstarch. Avoid overcrowding the air-fryer basket for the crispiest wings.

Nutrition per serving

• main
• appetizer
• chicken
• wings
• air-fried
• spicy
• sweet-and-savory
• game-day