Go Back
- 2 pounds chicken wings, drums and flats separated - 1/2 cup teriyaki sauce (preferably low-sodium) - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon honey - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening) The main ingredients for air fryer teriyaki chicken wings are simple yet flavorful. First, you need chicken wings. They can be either drums or flats, or both. I like using a mix to get the best of both worlds. Next, teriyaki sauce is key. I recommend low-sodium sauce for a healthier option. Adding fresh ginger and minced garlic increases the flavor. Honey adds sweetness, while sesame oil gives a nice touch. The cornstarch mixed with water helps thicken the sauce later. This mix will coat the wings perfectly. - Sesame seeds - Green onions For garnishes, sesame seeds add crunch and a nice look. Chopped green onions give color and a fresh taste. Both are optional but make your dish more appealing. You can also try adding these garnishes right before serving. They really make a difference! {{ingredient_image_1}} To make teriyaki chicken wings, start by mixing the marinade. In a large bowl, add 1/2 cup of teriyaki sauce, 1 tablespoon of fresh grated ginger, 2 minced garlic cloves, 1 tablespoon of honey, and 1 tablespoon of sesame oil. Stir until everything is well blended. Next, add 2 pounds of chicken wings to the bowl. Make sure each wing is coated well with the marinade. Cover the bowl and refrigerate it for at least 30 minutes. For even better flavor, marinate the wings for up to 2 hours. Now, it’s time to cook the wings. Preheat your air fryer to 380°F (190°C). This should take about 5 minutes. Once preheated, take the wings out of the marinade. Let any extra marinade drip off. Place the wings in a single layer in the air fryer basket. If your air fryer is small, you may need to cook in batches. Cook the wings for 25 to 30 minutes. Shake the basket halfway through to ensure even cooking. The wings should be crispy and reach an internal temperature of 165°F (74°C). While the wings cook, you can make the teriyaki sauce. Pour the leftover marinade into a small saucepan. Heat it over medium heat until it simmers. Once it starts to simmer, mix 1 teaspoon of cornstarch with 2 teaspoons of water. Add this mixture to the saucepan. Whisk until the sauce thickens, which takes about 3 to 5 minutes. When the wings finish cooking, transfer them to a large bowl. Toss the wings with the thickened teriyaki sauce until they are well coated. Enjoy your flavorful and crispy teriyaki chicken wings! To get crispy wings, shake the basket during cooking. This helps air circulate and crisp up each wing. If your air fryer is small, cook in batches. This keeps the wings from overcrowding. Crowded wings will steam instead of crisping. For great flavor, marinate the chicken longer. Aim for at least two hours if you can. This lets the wings soak in the teriyaki sauce. Using fresh ginger and garlic also boosts the taste. Fresh ingredients add a bright, bold flavor that dried ones can’t match. Don't skip this step! Pro Tips Marinate for Maximum Flavor: Allow the wings to marinate for at least 2 hours, or overnight if possible, to enhance the depth of flavor. Single Layer Cooking: For the crispiest results, make sure the wings are arranged in a single layer in the air fryer. This ensures even cooking and crisping. Check the Temperature: Use a meat thermometer to ensure the wings reach an internal temperature of 165°F (74°C) for safe consumption. Thicken the Sauce: For a richer sauce, let it simmer longer after adding the cornstarch mixture. This will help intensify the flavors and improve the texture. {{image_2}} You can switch up the flavor with different sauces. If you want a smoky taste, try BBQ sauce. For a spicy kick, buffalo sauce works well. Just use the same method for marinating and cooking. These sauces will give your wings a new twist. Mix and match to find your favorite flavor! You can make a few changes to the recipe for a healthier option. Use low-sodium teriyaki sauce if you want to cut back on salt. This helps keep the taste while reducing sodium. If you want to skip refined sugar, try maple syrup instead of honey. It adds sweetness and pairs well with chicken. You can also use agave syrup or coconut sugar. These options keep your wings tasty and a bit healthier. After enjoying your air fryer teriyaki chicken wings, store any leftovers in the fridge. Place the wings in an airtight container. This keeps them fresh and tasty. You can store them for up to three days. If you want to keep them longer, consider freezing them. Just make sure to wrap them well in plastic wrap or foil first. When it’s time to enjoy those wings again, reheating them properly is key. Here are the best ways to do it: - Air Fryer: This method keeps the wings crispy. Preheat the air fryer to 350°F (175°C). Place the wings in the basket and heat for about 5-7 minutes. Check them to avoid overcooking. - Oven: Preheat your oven to 375°F (190°C). Place the wings on a baking sheet and cover them with foil. Heat for about 10-15 minutes. Remove the foil for the last few minutes to crisp them up. - Microwave: This method is quick but may make the wings less crispy. Place the wings on a microwave-safe plate and cover them with a damp paper towel. Heat in short bursts of 30 seconds until warm. Using these methods, your teriyaki wings will taste almost as good as fresh! To cook chicken wings in an air fryer, set the temperature to 380°F (190°C). Cook them for 25-30 minutes. I shake the basket halfway through. This step helps them cook evenly. The wings should be crispy and reach 165°F (74°C) inside. Yes, you can use frozen chicken wings. However, you need to thaw them first. It’s best to leave them in the fridge overnight. If you are short on time, you can submerge them in cold water for about an hour. Once thawed, use the same cooking time as fresh wings. You can serve many tasty sides with teriyaki chicken wings. Here are a few ideas: - Steamed rice - Fried rice - Vegetable stir-fry - Asian slaw - Crispy potatoes These sides will complement the sweet and savory flavors of the wings. Enjoy your meal! You learned how to make tasty teriyaki chicken wings in this post. We covered the key ingredients, marinating, cooking steps, and tips for crispiness. Remember to try different sauces and storage methods for leftovers. Cook those wings to perfection, and enjoy every bite. You can impress your friends and family with this easy recipe. Keep experimenting with flavors and options to make it your own. Happy cooking!

Air Fryer Teriyaki Chicken Wings

Get ready to indulge in delicious Air Fryer Teriyaki Chicken Wings! These crispy teriyaki chicken wings are perfect for any gathering, featuring a flavorful marinade made with low-sodium teriyaki sauce. This easy air fryer chicken recipe will impress your guests. Don’t forget to try these grilled chicken wings with teriyaki sauce, too! Click to save this recipe and bring homemade goodness to your table. #AirFryerRecipes #TeriyakiWings #EasyDinner #ChickenWings
Print Recipe Pin Recipe

Ingredients
  

2 pounds chicken wings, drums and flats separated

1/2 cup teriyaki sauce (preferably low-sodium)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

Sesame seeds, for garnish

Green onions, chopped, for garnish

Instructions
 

In a large bowl, combine the teriyaki sauce, grated ginger, minced garlic, honey, and sesame oil. Stir until well blended.

    Add the chicken wings to the bowl, making sure they are thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.

      Preheat your air fryer to 380°F (190°C) for about 5 minutes.

        Remove the chicken wings from the marinade and let any excess drip off. Place the wings in the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer.

          Cook the wings in the air fryer for 25-30 minutes, shaking the basket halfway through to ensure even cooking. The wings should be crispy and reach an internal temperature of 165°F (74°C).

            Meanwhile, pour the leftover marinade into a small saucepan and bring it to a simmer over medium heat. Once it starts to simmer, add the cornstarch mixture and whisk until the sauce thickens (about 3-5 minutes).

              Once the wings are done, transfer them to a large bowl and toss them with the thickened teriyaki sauce until well coated.

                Serve the wings hot, garnished with sesame seeds and chopped green onions for an appealing finish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4