Air Fryer Teriyaki Chicken Wings
Air Fryer Teriyaki Chicken Wings are a fantastic way to get crispy, juicy wings coated in a sweet and tangy teriyaki glaze, all without the mess of deep frying. The…
Tip: save now, cook later.Air Fryer Teriyaki Chicken Wings are a fantastic way to get crispy, juicy wings coated in a sweet and tangy teriyaki glaze, all without the mess of deep frying. The air fryer makes these wings perfectly cooked with a nice crunch, while the teriyaki sauce adds that classic Asian-inspired flavor everyone loves.
I really enjoy making these wings when I want a quick snack or a crowd-pleaser for game day. One tip I’ve learned is to toss the wings in a little cornstarch before air frying—they come out extra crispy without any extra oil. Then, I toss them in the homemade or store-bought teriyaki sauce right after cooking to get that sticky, glossy finish.
These wings are great served with a sprinkle of sesame seeds and some chopped green onions on top. I usually pair them with some steamed rice or a simple salad to balance out the flavors. Honestly, they’re one of those recipes that’s so easy yet gets everyone asking for seconds—perfect for sharing with friends and family!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispiness. If you want less fat, try skin-on chicken drumsticks. I like separating flats and drumettes so they cook evenly.
Cornstarch: This is optional but really helps make the wings extra crispy. If you don’t have cornstarch, arrowroot powder or potato starch work well too.
Mirin: It adds sweetness and a mild tang. If you can’t find mirin, dry sherry or even extra honey mixed with a splash of water works.
Soy Sauce: Low sodium is best so the wings don’t become too salty. Tamari is a good gluten-free substitute.
Garlic & Ginger: Fresh ingredients here give the sauce a bright and sharp flavor that jarred versions can’t match.
Sauce Thickener: Cornstarch slurry makes the sauce sticky and helps it cling to the wings. You can skip it, but the glaze will be thinner.
How Do I Make Sure the Wings Are Crispy in the Air Fryer?
Getting crispy wings in the air fryer is all about prep and timing.
- Dry the wings well before seasoning—moisture equals soggy skin.
- Lightly toss wings with cornstarch to add a crispy coating.
- Don’t crowd the basket; air needs to circulate to crisp the wings evenly.
- Shake or flip the wings halfway through cooking to brown both sides.
- Lightly brush oil on wings before cooking to help crisping.
Following these steps, you’ll get golden, crunchy wings without deep frying.
Equipment You’ll Need
- Air fryer – It cooks the wings quickly and makes them crispy without deep frying.
- Mixing bowls – Useful for tossing wings with seasoning and mixing the sauce ingredients.
- Small saucepan – Perfect for simmering and thickening the teriyaki sauce on the stove.
- Tongs – Easy to flip wings in the air fryer and toss them in sauce without making a mess.
- Whisk – Helps combine sauce ingredients smoothly and mix the cornstarch slurry.
Flavor Variations & Add-Ins
- Swap chicken wings for boneless chicken thighs for a meatier, easy-to-eat version.
- Add a sprinkle of red pepper flakes or Sriracha for some heat if you like spicy wings.
- Mix in toasted chopped peanuts or cashews after cooking for extra crunch and a nutty flavor.
- Try swapping teriyaki sauce for a honey garlic glaze for a sweeter, garlicky twist.
Air Fryer Teriyaki Chicken Wings
Ingredients You’ll Need:
For The Wings:
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon cornstarch (optional, for extra crispiness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil or olive oil
For The Teriyaki Sauce:
- ⅓ cup soy sauce (preferably low sodium)
- ¼ cup mirin (Japanese sweet rice wine) or substitute with dry sherry or additional honey
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry to thicken)
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook the wings in the air fryer, and another 5 minutes to make and thicken the sauce. Overall, you’ll spend about 35 minutes from start to finish for crispy, delicious teriyaki wings.
Step-by-Step Instructions:
1. Prep the Wings:
Pat your chicken wings dry with paper towels. Toss them in a bowl with salt, black pepper, and cornstarch if you want them extra crispy. Set aside while you preheat the air fryer.
2. Preheat and Air Fry the Wings:
Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray or brush the wings with oil, then place them in a single layer inside the basket—avoid overcrowding. Cook for 10 minutes, flip them over, then cook for another 8-10 minutes until wings are golden and cooked through.
3. Make the Teriyaki Sauce:
While wings cook, combine soy sauce, mirin, honey (or brown sugar), rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Bring it to a simmer over medium heat, then add the cornstarch slurry. Stir constantly and cook for 2–3 minutes until the sauce thickens and becomes glossy.
4. Toss Wings in Sauce and Serve:
Put the cooked wings into a large bowl and pour the thickened teriyaki sauce over them. Toss well to coat. Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or your favorite side.
Enjoy your crispy, tasty Air Fryer Teriyaki Chicken Wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the fridge overnight before cooking. Pat them dry before seasoning to ensure they get crispy in the air fryer.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! Prepare the sauce up to 2 days ahead and store it in the fridge. Reheat gently on the stove before tossing with the wings for the best flavor and texture.
How Should I Store Leftover Wings?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 350°F for 5-6 minutes to help retain crispiness.
What Can I Substitute for Mirin?
If you don’t have mirin, use dry sherry or increase the honey slightly with a splash of water or rice vinegar to keep that sweet and tangy balance in the sauce.