Air fryer teriyaki chicken wings are savory, sweet, sticky and all things delightful! The recipe is super easy even for newbies. Perfect for game nights or just any day you feel like having wings.
If you love your fried wings, you will love this recipe. Crispy whole chicken wings done in air fryer doused in a sticky, sweet teriyaki glaze is just fingerlicking.
I love making chicken wings in air fryer. You can make a simple dry rub air fryer chicken wings to a fancy garlic parmesan wings in air fryer, Buffalo wings in air fryer, air fryer jerk chicken wings and air fryer crispy lemon pepper wings.
These sticky sweet honey garlic wings and Korean chicken wings with gochujang sauce are another delight.
Ingredients
1. Chicken wings: I have used 1 lb. whole chicken wings.
2. Salt and pepper: I use ¼ tsp. salt and ¼ tsp. pepper on the wings before air frying them.
3. Olive oil: Just brushed the wings with oil.
4. Teriyaki sauce: I have used store bought teriyaki sauce here. But you can also make your own. Recipe is shared in the notes.
5. Sesame seeds: I used 1 tsp. toasted sesame seeds for garnishing.
Variations and substitutions
As mentioned in the ingredients, you can make your own teriyaki sauce in this recipe. Rest, the recipe basically uses only 4 ingredients.
Some people use cornstarch on the wings to make them crispier. I prefer mine without. You can also make the sauce hotter by adding chilli flakes to the teriyaki sauce.
Serving Suggestions
Any chicken wings really work well as appetisers or snacks. Pair them with a dip of choice and with some cool beer or any beverage that you enjoy.
You can also make a meal by serving teriyaki chicken wings with salad and rice on the side.
You can also serve these along with other finger foods like French fries, potato wedges, chicken tenders on an appetizer platter.
Instructions
This recipe is really easy. If you are using frozen chicken wings, you can thaw them first before using. If you are in a rush, you can directly air fry them to thaw them and then crisp them up.
For frozen chicken wings, check out the method in the link.
Dry the wings well. Normally, I separate them in wingettes and drumettes. This time I left them whole and was quite satisfied with the results at the end.
Rub salt and pepper on the wings and they are ready to air fry. If you are adding cornstarch, add it here and toss the wings in it. Also brush with olive oil before placing in the air fryer basket.
Preheat air fryer at 200C or 390F for about 5 minutes. Lay the wings in one layer in the air fryer. I can fit 1 lb. or 450 gm. at one go in my XL air fryer.
Air fry at 200C or 390F for 16-20 minutes depending upon how meaty your wings are. I needed to do them for 16 minutes (which includes 2 minutes at the end after brushing with teriyaki sauce).
Flip them midway for even browning. You will see that the fat starts rendering and the skin begins to crisp up.
Meanwhile take teriyaki sauce in a bowl. Mine was of a glaze consistency. Once the wings are done, take them out in a bowl and pour the teriyaki sauce to coat them evenly. Then place them back in the air fryer for a couple of minutes at 200C or 390F. That makes the teriyaki glaze coat the wings well.
Serve hot after sprinkling roasted sesame seeds on top. Your amazing air fryer teriyaki wings are ready to eat. Enjoy them hot.
Expert Tips
1. Always dry the wings well before air frying. This ensures that the skin crisps up on air frying. If they are wet, the wings will be watery and will not crisp up well.
2. Do not overcrowd the basket. Let the wings not overlap.
3. After tossing with teriyaki sauce, you could serve right away. But I prefer to air fry for a couple of minutes more so that the sauce turns into a nice glaze on the wings.
4. Recipe for making teriyaki sauce: Mix together ½ cup soy sauce, ¼ cup Kirin, 2 tbsp. brown sugar and 1 tbsp. rice vinegar along with 1 teaspoon grated ginger. Mix everything well and bring to a boil in a saucepan. Simmer till the sauce thickens.
5. You can brush with some more teriyaki sauce after air frying the wings to intensify the teriyaki flavour.
6. Storage: You can store the wings in the fridge for a couple of days. Reheat in air fryer to crisp them up and then brush with some more teriyaki sauce before serving. You can also freeze the wings for upto 2 months in the freezer. Reheat to heat through and crisp up before consuming.
Here’s the recipe card:
📖 Recipe Card
Air fryer Teriyaki Chicken Wings
Equipment
Ingredients
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
- This recipe is really easy. If you are using frozen chicken wings, you can thaw them first before using. If you are in a rush, you can directly air fry them to thaw them and then crisp them up.
- For frozen chicken wings, check out the method in the link.
- Dry the wings well. Normally, I separate them in wingettes and drumettes. This time I left them whole and was quite satisfied with the results at the end.
- Rub salt and pepper on the wings and they are ready to air fry. If you are adding cornstarch, add it here and toss the wings in it. Also brush with olive oil before placing in the air fryer basket.
- Preheat air fryer at 200C or 390F for about 5 minutes. Lay the wings in one layer in the air fryer. I can fit 1 lb. or 450 gm. at one go in my XL air fryer. Air fry at 200C or 390F for 16-20 minutes depending upon how meaty your wings are.
- I needed to air fry for 16 minutes (which included 2 minutes at the end after brushing with teriyaki sauce). If you have not preheated your air fryer, you will likely need more time than 16 minutes. This time will also vary depending upon your air fryer model.
- Flip them midway for even browning. You will see that the fat starts rendering and the skin begins to crisp up.
- Meanwhile take teriyaki sauce in a bowl. Mine was of a glaze consistency. Once the wings are done, take them out in a bowl and pour the teriyaki sauce to coat them evenly. Then place them back in the air fryer for a couple of minutes at 200C or 390F. That makes the teriyaki glaze coat the wings well.
- Serve hot after sprinkling roasted sesame seeds on top. Your amazing air fryer teriyaki wings are ready to eat. Enjoy them hot.
Notes
2. Do not overcrowd the basket. Let the wings not overlap.
3. After tossing with teriyaki sauce, you could serve right away. But I prefer to air fry for a couple of minutes more so that the sauce turns into a nice glaze on the wings.
4. Recipe for making teriyaki sauce: Mix together ½ cup soy sauce, ¼ cup Kirin, 2 tbsp. brown sugar and 1 tbsp. rice vinegar along with 1 teaspoon grated ginger. Mix everything well and bring to a boil in a saucepan. Simmer till the sauce thickens.
5. You can brush with some more teriyaki sauce after air frying the wings to intensify the teriyaki flavour.
6. Storage: You can store the wings in the fridge for a couple of days. Reheat in air fryer to crisp them up and then brush with some more teriyaki sauce before serving. You can also freeze the wings for upto 2 months in the freezer. Reheat to heat through and crisp up before consuming.
Comments
No Comments