These Air Fryer Teriyaki Chicken Wings are finger-licking good! Crispy wings with a rich sesame honey teriyaki sauce fit any occasion. Cooked in an air fryer or baked in the oven, wings with homemade teriyaki sauce are always popular.
Party food, finger food, appetizers, or for a simple dinner, these Teriyaki Chicken Wings fit any occasion. Cooked to perfection in an air fryer or baked in the oven, these Japanese chicken wings are crispy on the outside but tender and juicy inside.
And when they're tossed with a tangy homemade teriyaki wing sauce, you know they're going to disappear quickly!
While I've long been a fan of oven-baked chicken wings, like these Honey Lime Garlic Wings, Cranberry Glazed Chili Chicken Wings, and these deliciously spicy Chipotle Honey Mustard Glazed Chicken Wings, I bought an air fryer recently and I've been trying different recipes in it.
❤️ Why this recipe works
- Easy clean up. I've discovered that cooking wings in an air fryer is quick and amazingly easy to clean up.
- Juicy wings. More importantly, the wings turn out incredibly juicy inside with a crispy exterior that's perfect for soaking up whatever sauce you use. These Air Fryer Garlic Parmesan Wings got me hooked on cooking wings this way.
- Make ahead! Besides being deliciously tasty, this is a great recipe for busy cooks. You can make the teriyaki sauce ahead of time, store it in the fridge and be ready to glaze a batch of wings at the last minute.
So let's make a batch of tasty teriyaki chicken wings! Here's what you'll need.
- 2 lbs (1 kg) chicken wings, split
- 1 tablespoon baking powder: the "secret" ingredient that makes crispy skins
- ½ cup tamari: Tamari is a gluten-free soy sauce that is less salty and has a deep rich umami flavour.
- ½ cup water
- ⅓ cup honey: you can substitute maple syrup for the honey if you'd like. It will give it a rich caramel flavour. You can also use coconut sugar.
- 1 tablespoon rice vinegar: adds a subtle burst of flavour
- 2 teaspoon fresh ginger: finely grated. Using fresh ginger instead of powdered really does make a difference in this teriyaki sauce.
- 4 cloves garlic: minced. Again, fresh garlic is always best!
- ½ teaspoon sesame oil: just a little adds another layer of flavour in this sauce
- 1 tablespoon cornstarch: or arrowroot powder mixed with 1 tablespoon water makes a slurry to thicken the sauce
For Air Fryer: Toss the wings with baking powder and place in a single layer in the air fryer. Air fry at 400°F. for 10 minutes, pause and toss, shake or flip, then set for 10 minutes more at the same temperature. If they haven't reached 165°F. shake again and set for an additional 5 minutes.
For Oven-Baked Wings: Toss the wings with baking powder, place on an oiled oven-proof rack on top of a baking sheet in a pre-heated 400°F. oven. Line the baking sheet with parchment paper or foil for easier clean-up.
Bake for 40 to 45 minutes, turning once or twice halfway through. When the wings have reached an internal temperature of 165°F. when measured with an instant-read thermometer and they are golden brown and crispy, they're done and ready to glaze.
The total cooking time will depend on your oven and the size of the wings. Drumettes sometimes take a little longer than wingettes to cook.
While the wings are cooking, make the teriyaki sauce. Combine the tamari, water, rice vinegar, honey, garlic, ginger and sesame oil in a small saucepan.
Stir over medium heat until the mixture is simmering and the garlic has softened, about 5 minutes.
Make a slurry by combining cornstarch (or arrowroot powder) and water, stirring until smooth. Add this slurry to the sauce and continue to cook.
Stir constantly. The sauce will thicken slightly and become glossy. Remove from the heat.
Spoon the teriyaki sauce over the wings, making sure they're well coated. If you've baked the wings in the oven, you can return the tray to the oven for 5 - 7 minutes to glaze the wings if you'd like.
Sprinkle with sesame seeds and thinly sliced green onions and serve. You'll likely have leftover sauce. (yum) Serve in a small bowl for dipping, or refrigerate or freeze to save for another recipe, like this Easy Japanese Chicken Stir Fry with Broccoli.
🍽 What to serve with teriyaki chicken wings
While the possibilities are seemingly endless, try these ideas:
- Blistered Shishito Peppers with Miso Dip
- Potato Salad with Pickled Shallots
- Summer Veggie Pasta Salad with Feta Dressing
- Asian Pear Slaw with Ginger and Lime
- Never-Fail Thai Coconut Rice
🥶 How to store or freeze teriyaki wings
If you're not planning to serve these right away, store them in an airtight container in the refrigerator. Make ahead of time for get-togethers, camping trips or picnics and freeze in airtight containers for up to 3 - 4 months.
How to reheat in an air fryer
Chicken wings can still taste great when reheated. If you've frozen the wings, thaw them in the refrigerator overnight, then let them sit at room temperature for 5 minutes. Place them in the air fryer in a single layer so they will reheat evenly. You may have to do this in batches if you have a small air fryer like I do.
Set the temperature to 400°F. and reheat for 5 to 10 minutes. Remove from the basket, let cool slightly and enjoy!
How to reheat in the oven
Reheating chicken wings in the oven may cause them to dry out, so reheat at 350° F. instead of 400°F. Let them sit for 5 to 10 minutes to allow them to come to room temperature. Line a baking pan with foil, place the wings in a single layer and heat for 15 minutes. Check at 10 minutes to make sure they're not drying out.
Air Fryer Teriyaki Chicken Wings or Oven Baked Teriyaki Wings: whichever way you choose to make them, this will be a recipe you'll return to again and again! Get the napkins and enjoy, everyone!
🗒 More air fryer recipes
📖 Recipe Card
Air Fryer Teriyaki Chicken Wings
- 2 lbs (1 kg) chicken wings, split
- 1 tablespoon baking powder
- ½ cup tamari gluten-free soy sauce
- ½ cup water
- ⅓ cup honey
- 1 tablespoon rice vinegar
- 2 teaspoon fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch, or arrowroot powder
- 1 tablespoon water
- Combine soy sauce, water, rice vinegar, fresh ginger, garlic and sesame oil in a small saucepan.
- Heat until it begins to simmer.
- Meanwhile, combine cornstarch and water to make a slurry to thicken the sauce. Add it to the simmering sauce and continue cooking until sauce has thickened slightly and is glossy, about 45 seconds to 1 minute. Remove from heat.
- Toss chicken wings with baking powder.
- Arrange in a single layer in air fryer basket. You may need to cook these in batches, depending on the size of your air fryer.
- Fry at 400°F. for 10 minutes, then shake or flip. Cook for 10 minutes more. Check internal temperature. If it's below 165°F. continue to cook for 5 minutes more.
- Remove from air fryer, transfer to a bowl and toss with teriyaki sauce. Sprinkle with sesame seeds and or sliced green onions, if desired. Serve.