Soy Sauce Chicken Wings In Air Fryer

Making these soy sauce chicken wings in the air fryer is a game changer! It’s quick, easy and hassle-free. All you need to do is marinate, air fry and serve, and a whole batch is ready in 20 minutes!

These Air Fryer Soy Sauce Chicken Wings are one of those recipes that we make over and over again at home. They are perfect for weeknight dinners when I want something more fun than the usual, but they also work so well when we have friends over. The marinade only takes a few minutes to put together, and after that, the air fryer does almost all the work.

I especially love that there is very little mess involved. The wings go straight from the marinade into the air fryer, so there’s no deep frying, splashing oil, or a bunch of dishes to deal with later. They come out juicy on the inside, nicely browned and slightly crispy on the outside, with all the delicious flavor of soy and sesame. Honestly, these disappear pretty quickly every time I make them!

Ingredients for Soy Sauce Chicken Wings

Chicken: Skinless chicken wing pieces. I like to use skin-on pieces because they get really crispy on the outside, but skinless pieces work too

I am a willow: I have light soy sauce for that delicious umami flavor, but dark soy sauce will work in a pinch.

Vinegar: Adds some tangy freshness to the dish

White pepper powder: Adds a subtle earthy flavor and heat

Salt and sugar: For balance and seasoning

Oil: I used roasted sesame oil for its authentic Indochinese and nutty flavors, but you can use neutral flavored oil if that’s what you have available.

Baking powder: Helps make the chicken skin light and crispy

Storage powder: Adds a delicious, umami flavor. A little goes a long way

Frequently Asked Questions

Richa’s Best Tips

• Marinate for at least 4 hours. But if you have more time, I highly recommend marinating for 8 hours or overnight to give these chicken wings much more flavor.
• Air fry the wings in a single layer. Overcrowding the air fryer basket restricts hot air flow and can lead to steamed chicken wings and not roasted. It can also cause uneven browning.
• Start skin side down: This gives the bottom time to cook before flipping and helps the skin brown evenly.
• Turn halfway: This is important for even browning and roasting on both sides.
• Check out the salt: Light soy sauce and stock powder both contain salt, so start with the smaller amount of salt in the marinade if you’re unsure. You can always adjust the seasoning next time.
• Let them rest for a few minutes: Once cooked, let the wings sit for 2-3 minutes before serving. They will be juicy and easier to handle.

Storage Tips

• Refrigerator: I would recommend eating these straight from the air fryer. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the wings in the air fryer at 180°C for 4-6 minutesturning once, until hot and crisp again. Avoid microwaving if possible as it can make the skin soft and chewy.
• Freeze: You can also freeze the cooked wings until 2 months. Cool them completely before transferring them to a freezer-safe container or bag. Reheat straight from frozen in the air fryer, adding a few extra minutes to the cooking time.

Service Ideas

These soy chicken wings works really well as an easy appetizer or part of an Indo-Chinese style meal. Serve them alongside:

These soy chicken wings are easy to put together thanks to the air fryer. They turn out crispy, juicy and so delicious. I’m convinced you won’t be able to stop at one because they’re so addictive!

If you make these air fryer chicken wings, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Soy Sauce Chicken Wings Recipe Video

This article was researched and written by Urvi Dalal.