Preheat the air fryer to 375°F (190°C) for 3–5 minutes. A hot basket helps the wontons crisp quickly.

Lightly oil the basket. Mist with cooking spray or brush on a thin layer to prevent sticking.

Arrange the mini wontons in a single layer. Leave a little space between them so air circulates. Don’t stack.

Spritz the tops with oil. This encourages even browning and crisp edges.

Air fry from frozen for 7–10 minutes, shaking the basket halfway. Start checking at minute 7. They’re done when the wrappers are blistered and golden at the edges and the centers are hot.

If using fresh or homemade uncooked wontons, reduce time to 6–8 minutes. Watch closely to avoid over-browning.

Make the dipping sauce while they cook: Stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or sugar, and 1–2 teaspoons chili crisp. Add minced garlic, grated ginger, and sliced scallions if you like.

Serve immediately. Sprinkle with sesame seeds and scallions. Add lime wedges if you want a citrusy kick.

For extra-crispy results, cook 1–2 minutes longer or raise heat to 380°F (193°C) for the final minute, watching carefully.