Oh my gosh, you guys – these air fryer teriyaki chicken wings are my latest obsession! I swear, my family can’t get enough of that perfect crispy skin drenched in sticky-sweet sauce. Remember those nights when you’d order takeout wings and they’d arrive soggy? Yeah, me too. That’s why I started making them at home, and let me tell you – the air fryer changes EVERYTHING. It takes less time than running to the restaurant, and the results? We’re talking golden, crunchy perfection with that homemade teriyaki glaze that’ll make you lick your fingers clean. My kids literally cheer when they smell these cooking – and that’s saying something!
Why You’ll Love These Air Fryer Teriyaki Chicken Wings
Listen, these aren’t just any wings – they’re your new weeknight superhero! Here’s why you’ll be addicted:
- Crazy crispy without deep frying (that air fryer magic!)
- Ready in under 25 minutes – faster than delivery
- That sticky-sweet glaze clings perfectly to every nook and cranny
- Way healthier than takeout (but tastes even better)
- Cleanup? One basket to wash – no greasy splatters everywhere
Trust me, once you try making teriyaki wings this way, you’ll never go back to soggy takeout again!
Ingredients for Air Fryer Teriyaki Chicken Wings
Here’s everything you’ll need to make these irresistible wings – and I promise, it’s all stuff you probably have already (or can grab quick at the store!):
- 1 lb chicken wings (pat them DRY with paper towels – crispy skin starts here!)
- 1/4 cup soy sauce (I use low-sodium so I can control the saltiness)
- 2 tbsp honey (or maple syrup if you’re out)
- 1 tbsp rice vinegar (that tangy bite makes all the difference)
- 1 tsp garlic powder (fresh minced works too, but powder sticks better)
- 1 tsp ginger powder (my secret flavor booster!)
- 1 tbsp cornstarch + 1 tbsp water (for that glossy, restaurant-quality glaze)
- Sesame seeds & chopped green onions (for that fancy finish!)
See? Nothing fancy – just big flavor ingredients that work magic together!
Equipment You’ll Need
Okay, let’s keep this super simple – you basically just need:
- Your air fryer (any size works – I use my little 3-quart one for this recipe)
- 1 medium bowl for mixing that amazing teriyaki sauce
- Measuring spoons (because eyeballing honey is always a sticky mess!)
- Tongs (for flipping those wings without burning your fingers)
That’s it! No fancy gadgets required – just the basics to make magic happen.
How to Make Air Fryer Teriyaki Chicken Wings
Alright, let’s get down to business! Making these wings is so easy you’ll laugh, but the results? Pure restaurant-quality magic. Here’s exactly how I do it every time (with zero fails so far!):
Step 1: Prep the Chicken Wings
First things first – grab those paper towels and PAT THOSE WINGS DRY like your life depends on it! I’m serious – this is the golden rule for crispy skin. Get rid of every last bit of moisture you can find. No cheating here – soggy wings are sad wings!
Step 2: Make the Teriyaki Sauce
Now for the good stuff! In your mixing bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder and ginger powder until it’s all nice and smooth. Set aside half for glazing later. Quick chef’s tip: microwave the other half with the cornstarch slurry for just 30 seconds – it’ll thicken up into that glossy, sticky glaze we’re after!
Step 3: Air Fry and Glaze
Preheat that air fryer to 400°F (hotter = crispier!). Toss your wings with half the sauce, then arrange them in a single layer (crowding is the enemy of crispiness!). Cook 12 minutes, flipping halfway. Now here’s the magic – toss those golden beauties in the thickened glaze and air fry 3 more minutes. That extra heat caramelizes the sauce into sticky perfection!
Finish with a shower of sesame seeds and green onions and prepare to be worshipped by your family. That’s it – wings that’ll make you forget takeout ever existed!
Tips for Perfect Air Fryer Teriyaki Chicken Wings
After making these wings about a hundred times (no joke!), I’ve picked up some foolproof tricks to guarantee wing perfection every single time:
- Dry those wings like your life depends on it – I mean REALLY dry them. More paper towels = crispier skin!
- Taste your sauce before adding – want it sweeter? Add more honey. More tang? Extra vinegar. Make it YOURS!
- Don’t skip the cornstarch step – that’s what gives you that gorgeous, sticky glaze that clings perfectly
- Single layer is key – overlapping wings = steamed wings, and nobody wants that
- Let them rest 2 minutes after cooking – the glaze sets up beautifully and won’t slide right off
Follow these simple tips, and you’ll be the teriyaki wing hero of your household – promise!
Serving Suggestions
These wings deserve the perfect supporting cast! My family loves them piled high over steamed jasmine rice to soak up all that glorious sauce. For game day? Just add crisp celery sticks and cool ranch dip. Feeling fancy? Serve with quick-pickled cucumbers – the tang cuts through the sweetness perfectly. Honestly? They’re amazing straight from the basket too – no sides needed when the wings are this good!
Storage and Reheating
Good luck having leftovers, but if you do: Store cooled wings in an airtight container for up to 3 days. To reheat, pop them back in the air fryer at 375°F for 3-4 minutes – they’ll crisp right back up! The glaze might thicken in the fridge, but a quick stir fixes that. Pro tip: Freeze before glazing for best results if saving longer.
Air Fryer Teriyaki Chicken Wings FAQs
I get asked about these wings ALL the time – here are the answers to everything you might be wondering:
Can I use frozen wings?
Absolutely! Just thaw them first and pat EXTRA dry – frozen wings tend to release more moisture. I like to thaw overnight in the fridge for best results.
How can I make these less salty?
Easy fix! Use low-sodium soy sauce and cut back a tablespoon if you’re sensitive to salt. You can always add more later if needed.
Why cornstarch in the sauce?
Trust me, this little trick makes ALL the difference! It thickens the glaze so it clings perfectly instead of sliding right off your wings.
Can I bake these instead?
Sure, but they won’t get as crispy! If you must, bake at 425°F on a rack for about 25 minutes, flipping halfway. But really – the air fryer magic is worth it!
What if my glaze isn’t sticky enough?
No worries! Just microwave it another 15 seconds – the heat activates the cornstarch. Too thick? Add a teaspoon of water and stir.
Nutritional Information
Just a heads up – these numbers can vary based on your exact ingredients and brands. We’re talking estimates here, folks! These wings pack protein from the chicken while keeping carbs reasonable thanks to that smart air frying. The glaze adds some sweetness, but hey – it’s way better than deep-fried takeout!
Rate This Recipe
Did you make these wings? I’d LOVE to hear how they turned out! Leave a comment below or tag me on social – your feedback makes my day!
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22-Minute Air Fryer Teriyaki Chicken Wings – Crispy Perfection
- Total Time: 25 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Crispy and flavorful air fryer teriyaki chicken wings with a sweet and savory glaze.
Ingredients
- 1 lb chicken wings
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp sesame seeds
- 1 tbsp chopped green onions
Instructions
- Pat dry chicken wings with a paper towel.
- Preheat air fryer to 400°F (200°C).
- Mix soy sauce, honey, rice vinegar, garlic powder, and ginger powder in a bowl.
- Coat chicken wings with half of the sauce and air fry for 12 minutes, flipping halfway.
- Mix cornstarch and water, then add to remaining sauce and microwave for 30 seconds.
- Toss cooked wings in thickened sauce and air fry for 3 more minutes.
- Garnish with sesame seeds and green onions before serving.
Notes
- For extra crispiness, pat wings dry thoroughly.
- Adjust honey for desired sweetness.
- Use low-sodium soy sauce if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1/2 lb
- Calories: 320
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Keywords: air fryer, teriyaki, chicken wings, easy, crispy
