These air fryer Mongolian chicken wings capture everything you could want in a plate of chicken wings! They’re sweet from honey, spicy from ginger and sriracha, umami from soy sauce and garlic, and all-around finger-licking good.
Slightly similar to our popular Honey Garlic Chicken Wings recipe, but even more spicy and savory. If you liked those, we can guarantee you’re going to LOVE these.
The wings get crisp and delicious in the air fryer before being tossed with a sauce that is bursting with flavor and spice. Sprinkled with a little scallions to finish them off, these wings are bound to become your new favorite.
Oh, by the way, this recipe was inspired by Cosori. We will be testing more recipes from those air fryer manufacturers, and if we find something delicious, you’ll be the first to know.
Table of Contents
Mongolian Chicken Wings Air Fryer Recipe Ingredients
✦ You can find the exact measurements of the recipe ingredients and customize the serving size in the recipe card after the detailed step-by-step instructions section.
The ingredients to make these tasty Mongolian wings are pretty simple and easy to find at your local grocery store!
- Chicken Wings
- Salt
Mongolian Sauce
- Soy sauce
- Honey
- Rice vinegar
- Sriracha
- Garlic
- Ginger
- Black pepper
- Green Onion (for garnish)
If you’re unfamiliar with rice vinegar, know that it comes in many varieties. The most common rice vinegars are white rice vinegars, which can come either seasoned or unseasoned.
In this recipe and in general, we suggest using unseasoned rice vinegar.
Seasoned rice vinegar contains extra additives like sugar, corn syrup, MSG or salt, which not only adds another layer of flavor that you’re not accounting for, but it adds calories.
The Mongolian sauce is pretty sweet just with the addition of the honey, so unsweetened rice vinegar is the way to go!
Recipe Video
How to Cook Mongolian Wings in an Air Fryer?
These air fryer wings are delicious and don’t require very much work at all! Before you know it, in just about 30 minutes or less, you’ll have these saucy wings on the table, ready to devour!
Step 1: Get your chicken wings ready.
If starting with frozen wings, thaw them before continuing. You can also air fry chicken wings from frozen, however, based on our tests cooking from frozen makes the wings tough and dry.
The best way to thaw wings is in the refrigerator overnight. To thaw them faster, put them in a sealed container or bag into a bowl of cold water and change the water every 30 minutes until they are fully defrosted.
Once the wings are thawed (or if you’re using fresh), add the wings to a large bowl and pat dry with a paper towel.
If the wings are whole, carefully separate the drum from the wingette and then the wing tip from the wingette. Discard the wing tip.
Step 2: Season the wingettes and drumettes.
Optional: Season the wings with salt and toss to evenly coat.
The Mongolian sauce is already savory, if you want to you can skip this step.
Step 3: Preheat your air fryer to 400ºF (204ºC).
If your air fryer doesn’t have a preheating option, you can set the temperature to 400ºF (204ºC) and then let it cook for 5 minutes.
💡 Pro Tip: Don’t skip preheating your air fryer. Preheating helps to cook the wings at the shortest time possible for juicier and more tender wings.
Step 4: Air fry the seasoned wings for 20-25 minutes.
When the air fryer is preheated, add the wings in a single layer and cook, flipping once halfway, until golden and crisp, about 20-25 minutes.
✦ I used a 6-quart air fryer to test this recipe. Cooking time and temperature may vary depending on your air fryer and the number of servings you are making. For optimal results, begin with the lower end of the suggested cooking time.
Step 5: Prepare Mongolian sauce.
While the wings are in the air fryer, prepare the Mongolian sauce.
In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sriracha, grated ginger and grated garlic.
Whisk to combine and bring the mixture to a boil, then lower the heat to a simmer and reduce until the sauce is thick and sticky, about 10 minutes.
Remove the pan from the heat and set aside until ready to use.
Step 6: Coat the air fried chicken wings with Mongolian sauce.
To check if your wings are fully cooked, insert a meat thermometer into the meatier part of the largest wing. The internal temperature should be at least 165°F (74°C) or higher.
When the wings are ready, remove from the air fryer and add to a large clean bowl. Add the Mongolian sauce and toss to evenly coat all the wings.
Step 7: Serve and enjoy your air fried Mongolian chicken wings!
Transfer the coated wings to a plate, sprinkle with the chopped scallions and serve immediately. Have some napkins nearby and enjoy!
To quickly turn this plate of wings into a full dinner, serve the wings with a side of rice and a vegetable.
Our Air Fryer Green Beans recipe would pair really well with these Mongolian wings, and they’re so easy and quick that they can be made while you’re tossing the wings with sauce!
Don’t forget, sprinkle everything with chopped scallions for lots of added flavor and a great pop of color.
For stickier and saucier wings, make the sauce in a medium saucepan. When the wings hit 160°F, transfer them to the saucepan with Mongolian sauce. Toss constantly over low heat to finish cooking and adhere the sauce to the wings.
Freezing & Storage
The best way to store air fryer Mongolian chicken wings (in the fridge or freezer) is without the sauce, so if you’re not planning on eating all the wings, set some wings aside before tossing in the sauce.
Freezing: Once the wings have cooled completely, add to a freezer-style zip-top bag or airtight container and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then follow the instructions below.
Fridge: Once the wings have cooled completely, add to a zip-top bag or airtight container and store in the refrigerator for up to 5 days.
Reheating: To reheat wings without sauce, add to an air fryer preheated to 350°F and air fry for 3-4 minutes or until heated through. Do not overcook to avoid drying out the wings.
To reheat wings that already have sauce, microwave at 50% power for 2-3 minutes or until fully heated through.
Alternatively, transfer to an air fryer at 350°F for 3 minutes or until fully-heated through, watching closely because the honey in the Mongolian sauce could start to burn.
Frequently Asked Questions
To make Mongolian chicken wings in the air fryer, first prepare the sauce. Then preheat the air fryer to 400°F (204°C). Air fry your chicken wings for 20-25 minutes until golden and crispy. Lastly coat it with the Mongolian sauce.
This ingredients checklist is interactive; you can use it as your grocery list.
Ingredients
- 1 pound chicken wings 10-12 pieces
Honey Garlic Sauce
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 sprig green onion for garnish
Instructions
- Get your chicken wings ready. If you don’t have fresh ones, thaw them overnight. Then pat the wings dry with paper towels.
- Season the drumettes and wingettes lightly with salt.
- Preheat the air fryer to 400°F (204°C).
- Air fry the seasoned wings for 20-25 minutes, flipping halfway. Cook until golden and crispy. For even cooking, be sure to space the wings out. Make sure the internal temperature reaches 165°F (74°C).
- Prepare Mongolian sauce while air frying the chicken wings. In a small pot, combine soy sauce, honey, rice wine vinegar, sriracha, minced garlic and grated ginger. Bring to a boil, then simmer until sauce thickens.
- Coat the air fried chicken wings with Mongolian sauce. Toss until fully covered.
- Serve and enjoy your freshly air fried Mongolian chicken wings!
Recipe Video
Notes
- Fresh chicken wings will yield the best results.
- The best way to thaw your chicken wings is to leave them in the refrigerator overnight.
- Another effective method for thawing wings is to place them in cold water, changing the water every 30 minutes. It typically takes 2-4 hours for the wings to fully defrost.
- We do not recommend defrosting them in the microwave as it may dry out the meat and potentially make it unsafe to eat.
- If you air fry wings directly from frozen, it will have a dry texture and require a longer cooking time.
- If your air fryer doesn’t have a preheating option, you can set the temperature to 400°F (204°C) and then let it cook for 5 minutes.
- Preheating and thawing your chicken wings properly will yield juicier results. Based on our tests, the longer you cook your chicken wings, the drier they will become.
- It’s not ideal to wash your chicken wings as it may contaminate your kitchen.
- Chicken wings are considered as white meat and should be cooked to a temperature of 165°F (74°C).
- The Mongolian sauce is quite savory, you can skip seasoning the chicken wings with salt before air frying.
- For a little extra crispness, toss with 1-2 tsp of high-heat cooking oil, such as canola or vegetable oil.
- For stickier and saucier wings, make the sauce in a medium saucepan. When the wings hit 160°F, transfer them to the saucepan with Mongolian sauce. Toss constantly over low heat to finish cooking and adhere the sauce to the wings.
- I used a 6-quart Instant Pot Vortex Plus to test the air fryer Mongolian chicken wings recipe. Cooking time and temperature may vary depending on your air fryer and the number of servings being prepared. For best results, start with the lower end of the suggested cooking time.
Nutrition
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