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–+ servings

Air Fryer Teriyaki Chicken Wings

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Crispy, tender chicken wings coated with a luscious teriyaki glaze bring bold flavors to your table with every bite. This recipe delivers wings with a satisfying crunch outside and juicy meat inside, enhanced by fragrant garlic and ginger notes, cooked quickly in an air fryer for convenience and taste.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: Asian, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings whole or split flats and drumettes
  • 2 tablespoons cornstarch to lightly coat wings for crispiness
  • 1 teaspoon salt to season wings
  • 1 tablespoon brown sugar for the teriyaki glaze
  • ¼ cup soy sauce the savory base for teriyaki glaze
  • 1 teaspoon fresh grated ginger or ginger powder as preferred
  • 2 cloves garlic minced or use garlic powder
  • ½ teaspoon optional sesame oil to add nutty aroma to glaze
  • to taste black pepper optional
  • 1 tablespoon optional rice vinegar or mirin to add slight tang to glaze
  • 1 tablespoon baking powder optional, to help crisp skin
  • for garnish green onions or sesame seeds to garnish wings before serving

Equipment

  • Air fryer For cooking the wings to a crispy finish
  • Basting Brush For applying teriyaki glaze evenly
  • Mixing bowl To toss wings with cornstarch and seasonings

Method
 

  1. Pat the chicken wings dry with paper towels, then toss with cornstarch, salt, and optional baking powder until lightly coated.
  2. Preheat the air fryer to 375°F (190°C) for 3-5 minutes to ensure even crisping.
  3. Arrange wings in a single layer in the air fryer basket, leaving about 0.5 inches between pieces. Air fry for 10 minutes.
  4. Flip the wings and cook for another 10-15 minutes, until skin is golden and the internal temperature reaches 165°F (74°C).
  5. Brush wings with the teriyaki glaze made from brown sugar, soy sauce, ginger, garlic, optional sesame oil, and optional vinegar.
  6. Air fry the glazed wings an additional 5 minutes until the sauce is glossy but not burnt.
  7. Garnish with green onions or sesame seeds before serving for fresh crunch and visual appeal.

Notes

Store leftover wings in an airtight container after cooling completely. Reheat in a 350°F oven or air fryer with foil loosely covering to retain moisture and crispiness. Freeze cooked wings up to 2 months. Use microwave for single servings but expect softer skin. Add fresh glaze or splash of water/broth when reheating to keep moist.

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