Gluten-Free Honey Garlic Chicken Wings (Air Fryer)
Crispy, sweet & savory air fryer honey garlic wings with a salty crunch and a delectable sticky sauce.
Servings: 2 servings
Calories: 68.25kcal
Ingredients
For the Chicken
- 1 ½ pounds frozen chicken wings split into drums & wings, about 13 for me
- 1 ½ Tablespoons baking powder
- ½ teaspoon sea salt
For the Sauce:
- 2 ½ Tablespoons honey
- 5 cloves garlic minced
- 4 Tablespoons water
- ½ Tablespoon tapioca starch
- 1 Tablespoon apple cider vinegar alt. lemon juice
- 1 ½ Tablespoons coconut aminos alt. ½ teaspoon salt + 2 Tablespoons water
- 1 Tablespoon sesame seeds optional, to top
Instructions
- Place your frozen chicken wings in warm water to defrost for 20 minutes, if time allows. Once ready to cook, separate your wings into drum sticks and wings, and pat them as dry as possible. If you don't have time to defrost them, plop the lump into the air fryer at 400°F (205°C) for 2 minutes, then take them out and continue.
- Place them in a ziploc freezer bag along with your salt and baking powder, and toss until well-coated. This will help the wings crisp up despite coming almost directly from the freezer.
- Once coated, add the frozen chicken wings in a single layer to the basket of your air fryer. Cook them at 400°F (205°C) for 14 minutes, flipping them halfway through (I recommend cooking them 7 minutes, then flipping and setting it for 7 more minutes).
- While the wings are frying, combine the honey, garlic, water, tapioca starch, vinegar, and coconut aminos in a small saucepan over medium-low heat. Stir the mixture until well-combined, and thickened to your desired consistency (about 3 minutes, for me).
- Once the honey garlic wings have cooked their 14 minutes, toss them in half of your honey garlic wing sauce and put them back in the air fryer to cook for another 4 minutes at 400°F (205°C).
- Take them out of the air fryer and toss them with the remaining sauce, sprinkle on the sesame seeds and enjoy.
Notes
Coconut Aminos: many people with histamine issues shy away from coconut aminos because they are fermented. But this process, unlike with soy sauces and other protein-dense sources, doesn't affect the histamine level of coconut aminos, so they're still generally well-tolerated. But if you really still can't handle them, a decent substitute is 1 tablespoon coconut sugar, ½ teaspoon salt, and 2 tablespoons water.
Histamine & Vinegar: similar to the aminos, apple cider vinegar is often avoided by masties on principle. If you already know you can't tolerate this, a Tablespoon of any very acidic ingredient you can tolerate would make a decent substitute, eve pomegranate juice. Thickness of the Sauce: if your sauce ends up not thick enough, let it simmer for another couple minutes, or stir in a half teaspoon more tapioca flour. If it's too thick then add more water by the tablespoon until it reaches your desired consistency. The more you cook the honey garlic wing sauce, however, the more jelly-like it can become.
Histamine & Vinegar: similar to the aminos, apple cider vinegar is often avoided by masties on principle. If you already know you can't tolerate this, a Tablespoon of any very acidic ingredient you can tolerate would make a decent substitute, eve pomegranate juice. Thickness of the Sauce: if your sauce ends up not thick enough, let it simmer for another couple minutes, or stir in a half teaspoon more tapioca flour. If it's too thick then add more water by the tablespoon until it reaches your desired consistency. The more you cook the honey garlic wing sauce, however, the more jelly-like it can become.
Nutrition
Serving: 1g | Calories: 68.25kcal | Carbohydrates: 32.3g | Protein: 38.05g | Fat: 27.53g | Saturated Fat: 7.57g | Polyunsaturated Fat: 48g | Trans Fat: 0.13g | Cholesterol: 237.52mg | Sodium: 2139.54mg | Fiber: 0.23g | Sugar: 24.36g