Make your taste buds tingle with these flavor-packed Air Fryer Teriyaki Chicken Wings! Tender inside, crispy outside and boldly seasoned – a perfect way to switch up your dinner routine!
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Chicken wing, chicken wing. Hot dog and bologna. If you have kids, chances are, you’ve heard them sing or play the Chicken Wing Song. Listening to my kids sing it and play the videos nearly drove me to the brink of insanity. Thank goodness something else came along and changed their tune!
Hanging around our house, it won’t take long for you to see how much we love chicken wings! Baked, cooked in the Instant Pot, or Air Fryer – we love them all. I avoid frying them for the fact that we don’t eat a lot of fried food. About once a month, you’ll find a flavor of wings on our dinner menu and during football season, it’s a given that we’ll make them several times to enjoy.
Ingredients to Make Teriyaki Chicken Wings:
- Soy Sauce
- Brown Sugar
- Sesame Oil
- Honey
- Mirin
- Fresh Ginger
- Garlic
- Cornstarch
- Water
- Chicken Wings
- Baking Powder
- Garlic Powder
- Salt
- Ground Black Pepper
- White Sesame Seeds
- Fresh Parsley
How to Make Air Fryer Teriyaki Chicken Wings:
Prepare the teriyaki sauce by combining the soy sauce, brown sugar, sesame oil, honey, mirin, ginger, and garlic in a skillet set over medium heat.
Create a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce and continue cooking until thickened, approximately 4-5 minutes. Remove from heat and cool before transferring to an airtight container with a tight-fitting lid. Store in the refrigerator until ready to use.
To prepare the chicken wings, pre-heat the air fryer to 400°F and set the timer to 30 minutes.
Arrange chicken wings in a single layer on a clean work surface. Pat dry with a paper towel and sprinkle evenly with one teaspoon baking powder.
Transfer wings to a large bowl and sprinkle with the remaining baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.
When the air fryer is ready, add the seasoned chicken wings to the basket in a single layer without overcrowding. Close the lid and air fry for 15 minutes.
After 15 minutes, open the lid and turn the chicken wings with a plastic spatula or silicon tongs so they cook evenly. Close the lid and air fry for another 10-15 minutes or until the wings are crispy and cooked through.
Meanwhile, reheat the teriyaki sauce in a skillet set over medium for several minutes, stirring occasionally, or until warm throughout. Reduce heat to low to keep warm until ready to use.
Transfer the wings from the air fryer to a large glass bowl and pour half the teriyaki sauce on top and toss to combine. Arrange the wings on a serving platter and garnish with the sesame seeds and fresh chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!
MORE Chicken Wing Recipes to Try:
- Perfect Baked Chicken Wings
- Buffalo Chicken Wings
- Crispy Lemon-Pepper Baked Chicken Wings
- Sesame Garlic Wings
Air Fryer Teriyaki Chicken Wings
Ingredients
Teriyaki Sauce Ingredients:
- ½ cup low sodium soy sauce
- 3 Tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 Tablespoons honey, preferably local
- 2 Tablespoons mirin
- 2 teaspoons fresh ginger, minced
- 1 large clove garlic, minced
- 1 Tablespoons cornstarch
- 2 Tablespoons water
Ingredients:
- 2 lbs. chicken wings
- 2 teaspoons baking powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon white sesame seeds
- 1 Tablespoon finely chopped fresh parsley, for garnish
Instructions
Prepare the teriyaki sauce by combining the soy sauce, brown sugar, sesame oil, honey, mirin, ginger, and garlic in a skillet set over medium heat.
Create a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce and continue cooking until thickened, approximately 4-5 minutes. Remove from heat and cool before transferring to an airtight container with a tight-fitting lid. Store in the refrigerator until ready to use.
To prepare the chicken wings, pre-heat the air fryer to 400°F and set the timer to 30 minutes.
Arrange chicken wings in a single layer on a clean work surface. Pat dry with a paper towel and sprinkle evenly with one teaspoon baking powder.
Transfer wings to a large bowl and sprinkle with the remaining baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.
When the air fryer is ready, add the seasoned chicken wings to the basket in a single layer without overcrowding. Close the lid and air fry for 15 minutes.
After 15 minutes, open the lid and turn the chicken wings with a plastic spatula or silicon tongs so they cook evenly. Close the lid and air fry for another 10-15 minutes or until the wings are crispy and cooked through.
Meanwhile, reheat the teriyaki sauce in a skillet set over medium for several minutes, stirring occasionally, or until warm throughout. Reduce heat to low to keep warm until ready to use.
Transfer the wings from the air fryer to a large glass bowl and pour half the teriyaki sauce on top and toss to combine. Arrange the wings on a serving platter and garnish with the sesame seeds and fresh chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!
Notes
Cook time and instructions vary from one air fryer model to the next. Check recommended cook times and instructions for chicken wings for your specific unit and adjust accordingly.
For best results, prepare the teriyaki sauce in advance to give the flavors a chance to
fully develop.
Mirin is a sweet Japanese rice wine that gives teriyaki sauce its distinctive flavor. Please note that rice wine and rice wine vinegar are not the same, and rice wine vinegar is not an adequate substitute in this application.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 888Total Fat: 58gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 186mgSodium: 2816mgCarbohydrates: 49gFiber: 2gSugar: 21gProtein: 42g
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