This air fryer honey garlic chicken recipe is a simple meal that you can cook in your air fryer.
With a piece of foil, you can transform your air fryer into a multipurpose cooking device. As a demonstration, we’ll show you how we cooked our chicken wings — nicely glazed and tender and served with veg over cooked rice.
Is This Chicken Healthy?
Containing chicken wings, salt, and honey, this dish can be high in saturated fats, sodium, or added sugar (or all). However, with our reasonable portion sizes, we’ve reduced the chance that you accidentally exceed the daily recommended limits.
For added variety, we side the meat with some carrots and green beans. They are highly nutritious and provide a good amount of fiber (2.6 g).
Cooked rice in our recipe ensures that you consume an adequate amount of calories. Brown rice, potatoes, and whole wheat pastas all are suitable alternatives that count as complex carbs beneficial to your health.
We suggest that you prep using measuring devices such as a scale or measuring cups, as we take our ingredient measurements seriously. We do not recommend estimating the ingredients by eye.
Our air fryer honey garlic chicken recipe calls for chicken wings, carrots, green beans, cooked rice, and seasonings.
We use chicken wings for this recipe and cut off the wing tip because it tends to burn in the oven and doesn’t yield much meat. Keep them aside, however, as they can be used for stock-making.
The dish also welcomes chicken thighs, breasts, or drumsticks.
Chicken pairs well with crunchy vegetables, which is why we’ve chosen carrots and green beans. Broccoli, bok choy, snap peas and the likes are also excellent choices.
When dealing with green beans, it’s best to slice off the pointy ends; they also tend to burn in the oven and don’t have a great texture.
After peeling the carrot, we cut it in half lengthwise, then into slices about the thickness of the green beans, and finally into matchsticks. This enables both to cook at the same rate.
3. Sauce for Chicken
Our sauce begins with honey and garlic, whichgo nicely with soy sauce. This trio alone provides the perfect sauce foundation for virtually any protein — salmon, pork, beef, tofu, you name it.
To this base, we add some Sriracha, red pepper flakes, and ground black pepper for varying degrees of heat and aromas. We also stir some water and cornstarch into it to make it thick and glossy after cooking.
4. Cooked Rice
Prior to making the chicken, prepare some rice so you can enjoy the meal warm and fresh. Any type of rice will work.
If you’re pressed for time, frozen rice and instant rice are great alternatives. They’re easy to use, take only minutes, and can be conveniently stored.
Tips for Making
We’re cooking both the sauce and chicken (in foil) in the same air fryer to save time and washing up. However, cooking the sauce in a separate saucepan negates the need for the foil, allowing you to discard some of the excess chicken fat.
Without the foil, the chicken will cook more evenly due to the increased circulation of hot air.
If using frozen rice, heap it into a bowl and bury an ice cube in the center. Cover it with parchment and microwave on high for 3 minutes. The ice cube adds moisture to the rice, leaving it moist and steaming hot.
Storage and Reheating
Rice and chicken can be refrigerated for 5 days and frozen for up to 3 months. Refrigerate the vegetables only, to maintain their crisp texture.
You may use any container type, including glass containers with lids, Ziploc bags, or biodegradable bags. The bags come in handy if there is little available space in your refrigerator.
To reheat, place all ingredients in a microwave-safe bowl or stir them in a pan. If they are frozen, microwave the chicken and rice before adding the vegetables.
What to Serve With
We found our cabbage potato soup to be a wholesome, cozy pairing for this meal. And to round it off nicely – a glass of chilled pineapple ginger juice:
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Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.