Don Signature Crab - Singapore Food Guide

Honey Soy Chicken Wings (Air Fryer)

Singapore-style honey soy chicken wings made crisp in an air fryer — sticky, sweet-savoury wings perfect for hawker-style snacking or a weeknight family dinner.

Honey Soy Chicken Wings (Air Fryer)

About this dish

These Honey Soy Chicken Wings (Air Fryer) are a local-friendly take on sweet-savoury wings you might find at a zi char stall or served as an appetiser at a kopitiam gathering. The air fryer keeps things fuss-free and gives the skin a satisfying crisp without deep-frying, so it’s ideal for busy Singapore families after work or for bringing to potlucks and pasar malam-style gatherings.

The glaze is a simple balance of honey, light soy and a touch of dark soy for colour, with garlic and ginger for depth — flavours that pair naturally with steamed rice or a plate of achar and cucumber slices. Texture-wise expect a sticky, lacquered finish on the outside and juicy meat within; a quick toss in cornstarch or baking powder before frying helps the skin blister and crisp like a hawker stall version.

Serve them as a shared snack with a cold Tiger or kopi for late-night supper, or as part of a family-style meal with sambal kangkong and plain rice for the kids. For a local twist, finish with toasted sesame seeds, thinly sliced chilli padi for heat, and a squeeze of calamansi or lime to brighten the glaze — very Singapore, very makan.

Ingredients

  • 1 kg chicken mid wings or whole wings, tips removed and separated (about 12–14 pieces)
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce (for colour)
  • 2 tbsp honey (adjust to taste)
  • 1 tbsp maple syrup or golden syrup (optional, for shine)
  • 1 tbsp rice vinegar or calamansi juice
  • 4 cloves garlic, finely minced
  • 1 tbsp freshly grated ginger
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil (for brushing / spraying)
  • 1½ tbsp cornflour (cornstarch) or 1 tbsp baking powder (for extra crisp)
  • ½ tsp white pepper or freshly ground black pepper
  • 1 tsp salt (or to taste)
  • 2 spring onions, finely sliced for garnish
  • 1 tbsp toasted sesame seeds, for garnish
  • 1–2 bird’s eye chillies (chilli padi), thinly sliced, optional
  • Lime or calamansi wedges, to serve

Step-by-Step Method

  1. Prepare the wings: Pat chicken wings dry with paper towels and place in a large bowl; drying helps the skin crisp up in the air fryer.
  2. Marinade: In a bowl whisk light soy, dark soy, honey, rice vinegar (or calamansi), minced garlic, grated ginger, sesame oil, salt and pepper. Reserve 2–3 tablespoons of the marinade for glazing later.
  3. Coat wings: Toss the wings with the remaining marinade. Add cornflour or baking powder and toss until evenly coated — this gives the skin a hawker-style blister and extra crispiness.
  4. Rest: Marinate for at least 15–30 minutes at room temperature, or up to 2 hours in the fridge for deeper flavour. If refrigerated, bring to room temp for 15 minutes before cooking.
  5. Preheat air fryer: Preheat the air fryer to 200°C for 5 minutes (or follow your model’s grill setting). Arrange wings in a single layer in the basket without overcrowding; do 2 batches if necessary.
  6. Cook first phase: Air-fry at 200°C for 10 minutes. Flip or shake the basket halfway through so both sides render and brown.
  7. Cook second phase and glaze: Brush or toss wings with the reserved glaze, reduce temperature to 180°C and air-fry for another 6–8 minutes until internal juices run clear and skin is sticky and caramelised. For extra char, finish with 1–2 minutes at 200°C or a quick broil.
  8. Check doneness: Internal temperature should reach 74°C. Look for glossy, sticky skin and slightly blistered edges like zi char wings.
  9. Rest and garnish: Let wings rest 3–5 minutes to set the glaze. Scatter toasted sesame seeds, sliced spring onions and sliced chilli padi if using. Serve with lime or calamansi wedges.
  10. Serving ideas: Serve hot with steamed rice, cucumber salad, achar or as party finger food. Reheat in the air fryer at 160°C for 4–5 minutes to crisp leftovers.

Tips & Serving Ideas

  • Dry the wings thoroughly before coating — this one step makes the skin much crispier in the air fryer.
  • If you can’t find dark soy, add a little extra light soy plus ½ tsp of molasses or kecap manis for that deep colour familiar in hawker dishes.
  • Adjust sweetness: start with 2 tbsp honey and add more after tasting the glaze; Singapore palates vary so balance with a squeeze of calamansi or lime for brightness.
  • Don’t overcrowd the air fryer basket — leave space for hot air to circulate. Cook in batches if needed, like making plates at a zi char stall.
  • Use cornflour for a crispier finish or baking powder for faster blistering if you prefer extra crunch.
  • Make-ahead: marinate the wings overnight (cover and refrigerate). Bring to room temperature before air-frying. Leftovers reheat well in the air fryer at 160°C for 4–5 minutes.
  • Local shopping tip: ingredients like dark soy, sesame oil and cornflour are commonly available at NTUC FairPrice, Cold Storage, Sheng Siong and wet market stalls.

You might also like

More recipes to save for later.