Air Fryer Teriyaki Chicken Wings
These wings are a perfect harmony of crispy perfection and a sweet-savory teriyaki glaze that will make your mouth water.
The magic happens in the air fryer, delivering a satisfying crunch while keeping things guilt-free. The convenience of this cooking method means you can enjoy these wings anytime, hassle-free.
Whether you’re hosting a gathering or just treating yourself, these wings are a flavorful delight that promises to redefine your love for chicken wings. Say goodbye to boring snacks and hello to a burst of teriyaki-infused joy in every bite!
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.
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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.
Tip: For best results, prepare the teriyaki sauce in advance to give the flavors a chance to fully develop.
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 2-4
Gluten-Free Teriyaki Sauce Ingredients:
- ½ c. tamari or coconut aminos
- 3 T. Swerve brown sugar replacement
- 2 t. sesame oil
- 2 T. honey, preferably local
- 2 T. mirin
- 2 t. fresh ginger, minced
- 1 large clove garlic, minced
- 1 T. cornstarch
- 2 T. water
Remaining Ingredients:
- 2 lbs. chicken wings
- 2 t. baking powder, divided
- 1 t. garlic powder
- 1 t. salt
- ½ t. ground black pepper
- 1 T. white sesame seeds
- 1 T. finely chopped fresh parsley, for garnish
Directions
Prepare the teriyaki sauce by combining the tamari, Swerve, 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 of baking powder.
Transfer the 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, 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!
Air Fryer Teriyaki Chicken Wings
Ingredients
- ½ c. tamari or coconut aminos
- 3 T. Swerve brown sugar replacement
- 2 t. sesame oil
- 2 T. honey preferably local
- 2 T. mirin
- 2 t. fresh ginger minced
- 1 large clove garlic minced
- 1 T. cornstarch
- 2 T. water
- 2 lbs. chicken wings
- 2 t. baking powder divided
- 1 t. garlic powder
- 1 t. salt
- ½ t. ground black pepper
- 1 T. white sesame seeds
- 1 T. finely chopped fresh parsley for garnish
Instructions
- Prepare the teriyaki sauce by combining the tamari, Swerve, 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!
