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Crispy Air Fryer Teriyaki Chicken Wings – Easy Glazed Wing Recipe

Crispy Air Fryer Teriyaki Chicken Wings – Easy Glazed Wing Recipe

These air fryer teriyaki chicken wings are the perfect mix of crispy skin, tender meat, and a glossy, sticky-sweet glaze. They’re fast to make, healthier than deep-fried wings, and bursting with bold, savory flavor. Whether you’re planning a family dinner, a party spread, or a weekend snack, these wings never disappoint. Once you try them, they’ll become a regular in your kitchen rotation.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizers, Party Snacks
Cuisine: American
Ingredients Notes

Ingredients
  

  • For the Wings:
  • 2 lbs 900 g chicken wings, split into drumettes & flats
  • 1 tbsp 15 mL olive oil
  • 1 tsp 5 g salt
  • ½ tsp 2.5 g black pepper
  • ½ tsp 2.5 g garlic powder
  • ½ tsp 2.5 g paprika (optional)
  • For the Teriyaki Glaze:
  • ½ cup 120 mL soy sauce (or tamari for gluten-free)
  • ¼ cup 60 mL mirin (or rice wine vinegar)
  • 2 tbsp 30 mL honey (or brown sugar)
  • 1 tbsp 15 mL sesame oil
  • 2 garlic cloves minced
  • 1 tsp 5 g grated ginger
  • 1 tbsp 8 g cornstarch + 2 tbsp (30 mL) water (slurry)
  • Optional Garnish:
  • 1 tbsp 10 g toasted sesame seeds
  • 2 green onions sliced
  • Chili flakes sriracha, or lime wedges
  • Preheat air fryer to 200°C / 400°F for 5 minutes.
  • Pat wings dry with paper towels and toss with oil salt, pepper, garlic powder, and paprika.
  • Air fry wings in a single layer for 12 minutes flip, then cook another 12-15 minutes until golden and crispy.
  • Make glaze: In a saucepan combine soy sauce, mirin, honey, sesame oil, garlic, and ginger. Simmer 3-4 mins.
  • Stir in cornstarch slurry and cook until thick and glossy.
  • Toss wings in glaze while hot.
  • Optional: Return wings to the air fryer for 2-3 minutes for caramelization.
  • Garnish with sesame seeds green onions, and chili flakes. Serve immediately.

Notes

(Chef’s Notes & Extra Tips)

  • Dry = Crispy: Always pat the wings completely dry before seasoning. Moisture prevents that perfect golden, crackly crust from forming.
  • Toss While Hot: Coat the wings with the teriyaki glaze as soon as they come out of the air fryer the heat helps the sauce cling beautifully.
  • Final Blast for Perfection: For restaurant-style caramelization, pop the glazed wings back into the air fryer for 2-3 minutes.
  • Make It Your Own: Add chili flakes for heat, pineapple juice for a tropical twist, or a dash of rice vinegar for extra tang.
  • Meal Prep Friendly: Cooked wings can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the air fryer to restore crispiness.
  • Serving Suggestion: These wings pair perfectly with jasmine rice, garlic noodles, or a crunchy slaw and are a guaranteed hit at game nights and parties.