Teriyaki Chicken Wings

Cook time and instructions vary from one air fryer model to the next. Check recommended cook times and instructions for chicken wings for your specific unit and adjust accordingly.

Tip: For best results, prepare the teriyaki sauce in advance to give the flavours a chance to fully develop.

Mirin is a sweet Japanese rice wine that gives teriyaki sauce its distinctive flavour. Please note that rice wine and rice wine vinegar are not the same, and rice wine vinegar is not an adequate substitute in this application.

Ingredients (Serves 2-4)

Gluten-Free Teriyaki Sauce Ingredients:

½ c. tamari or coconut aminos
3 T. Swerve brown sugar replacement
2 t. sesame oil
2 T. honey, preferably local
2 T. mirin
2 t. fresh ginger, minced
1 large clove garlic, minced
1 T. cornstarch
2 T. water

Ingredients:

2 lbs. chicken wings
2 t. baking powder, divided
1 t. garlic powder
1 t. salt½ t. ground black pepper
1 T. white sesame seeds
1 T. finely chopped fresh parsley, for garnish

Prepare the teriyaki sauce by combining the tamari, Swerve, sesame oil, honey, mirin, ginger, and garlic in a skillet set over medium heat.

Create a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce and continue cooking until thickened, approximately 4-5 minutes. Remove from heat and cool before transferring to an airtight container with a tight-fitting lid. Store in the refrigerator until ready to use.

To prepare the chicken wings, pre-heat the air fryer to 400°F and set the timer to 30 minutes.

Arrange chicken wings in a single layer on a clean work surface. Pat dry with a paper towel and sprinkle evenly with one teaspoon baking powder.

Transfer wings to a large bowl and sprinkle with the remaining baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.

When the air fryer is ready, add the seasoned chicken wings to the basket in a single layer without overcrowding. Close the lid and air fry for 15 minutes.

After 15 minutes, open the lid and turn the chicken wings with a plastic spatula or silicon tongs so they cook evenly. Close the lid and air fry for another 10-15 minutes or until the wings are crispy and cooked through.

Meanwhile, reheat the teriyaki sauce in a skillet set over medium for several minutes, stirring occasionally, or until warm throughout. Reduce heat to low to keep warm until ready to use.

Transfer the wings from the air fryer to a large glass bowl and pour half the teriyaki sauce on top and toss to combine.
Arrange the wings on a serving platter and garnish with the sesame seeds and fresh chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!