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!
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!