If you’re craving something bold, sticky, and crispy without standing over a pot of oil, these air fryer teriyaki chicken wings are about to become your new favorite.
I love how quick and practical this recipe is. You simply season, air fry, glaze, and serve. No deep frying, no heavy mess. The air fryer gives you that golden, crispy texture while keeping things lighter.
These teriyaki chicken wings in air fryer come out beautifully caramelized, with that sweet and savory flavor we all love.
I personally love making these crispy teriyaki chicken wings on busy weeknights. Ideal for parties, weeknight meals, feeding a hungry crowd on game day, or meal-prep snacks that reheat like a dream.
If you want something that feels special but is easy enough for everyday cooking, these wings truly deliver.
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Main Ingredients
1 lb (450 g) whole chicken wings
¼ cup teriyaki sauce
¼ tsp salt and ½ tsp pepper
Olive oil for brushing
½ tsp toasted sesame seeds
Step-by-Step Directions
- Start by patting the chicken wings completely dry using paper towels. This step is very important because excess moisture prevents crisping. The drier the skin, the better the texture.
- Sprinkle salt and pepper evenly over all sides of the wings. Make sure each piece is coated lightly but properly. You can let them rest for a few minutes so the seasoning settles into the skin. This small pause helps build deeper flavor.
- Using a brush, lightly coat the wings with olive oil. You don’t need too much, just enough to help them brown beautifully. The oil helps the skin turn golden and crispy in the air fryer. It replaces the need for deep frying.
- Preheat your air fryer to 390°F (200°C) for about 5 minutes. Starting with a hot air fryer ensures even cooking from the beginning. It also helps lock in moisture while crisping the outside. Think of it as preparing the perfect cooking environment.
- Place the wings in a single layer inside the basket, making sure they are not overlapping. Proper spacing allows hot air to circulate around each piece. Cook for 16–20 minutes, flipping halfway through. This ensures both sides turn evenly crispy and golden.
- Pour the teriyaki sauce into a mixing bowl. Once the wings are fully cooked, transfer them into the bowl. Gently toss until every wing is coated with that glossy, sweet-savory sauce. Make sure the glaze covers all sides.
- Place the coated wings back into the air fryer for about 2 minutes. This step helps the sauce caramelize and stick to the skin. It creates that signature sticky finish without making the wings soggy. Keep an eye on them to prevent burning.
- Remove the wings and immediately sprinkle toasted sesame seeds on top. Serve them hot for the best flavor and texture. The outside will be crispy, the inside juicy, and the glaze perfectly sticky. Enjoy them fresh for maximum crunch.
Nutrition Snapshot
| Nutrient | Amount |
|---|---|
| Calories | 548 kcal |
| Protein | 44 g |
| Fat | 37 g |
| Carbohydrates | 7 g |
| Sugar | 5 g |
| Sodium | 1862 mg |
This gives you a protein-rich dish with modest carbs and satisfying richness, especially when paired with lighter sides.
DIY Teriyaki Sauce
If you prefer making sauce from scratch, this homemade teriyaki glaze is simple and full of fresh flavor. Combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and freshly grated ginger in a small saucepan. Heat gently over medium heat, stirring so the sugar dissolves and the flavors meld together. Let it simmer for a few minutes until it becomes aromatic and slightly thickened.
To get a glossy, sticky finish, mix a teaspoon of cornstarch with a little water and stir it in, cooking another minute or two until thickened. A few drops of sesame oil at the end add a lovely nutty aroma. Remove from heat and let it cool slightly, it will thicken more as it rests.
This fresh, balanced sauce clings perfectly to your air-fried wings, giving them that irresistible sticky glaze.
Flavor Swaps to Try
Although the base recipe is wonderfully simple, you can make these wings your own:
- Spice It Up: Add chili flakes, sriracha, or a dash of cayenne to the teriyaki sauce before glazing if you like heat.
- Crispier Skin: Some cooks sprinkle a little cornstarch on the wings before air frying. It draws out moisture and deepens crispiness.
- Add Aromatics: A splash of garlic powder, ginger, or sesame oil in the sauce builds deeper, richer layers of flavor.
Options That Fit Your Diet
This wing recipe is already dairy-free, no milk, cheese, or butter involved.
Make It Gluten-Free:
- Choose gluten-free teriyaki sauce or make your own using gluten-free soy sauce or tamari.
Low-Carb/Keto Friendly:
- Skip any added sugar in sauces or choose a sugar-free teriyaki alternative for fewer carbs.
High-Protein Boost:
- Serve with extra lean proteins on the plate. Cabbage slaw, grilled tofu, or steamed edamame turn this into a bigger meal.
These swaps make the recipe adaptable to many eating styles without losing its essence.
What to Serve With Your Wings?
Weeknight Dinner
For a quick, satisfying dinner, serve wings with steamed jasmine or basmati rice. The rice soaks up every bit of the sweet-savory glaze. Add a side of fresh salad or lightly sautéed vegetables to balance the richness of the wings with crunch and freshness.
Party Platter
Hosting friends? Arrange wings on a platter with crispy potato wedges, carrot sticks, cucumber slices, or edamame. Offer small bowls of extra teriyaki sauce, spicy mayo, or ranch for dipping. It makes a fun, shareable snack everyone will love.
Comfort Combo
For a heartier option, serve wings with garlic fried rice or stir-fried noodles. Sprinkle with sesame seeds or chopped green onions for aroma and color. Add pickled vegetables or kimchi for a tangy contrast that balances the sweetness.
No Air Fryer? No Problem!
Don’t have an air fryer? No worries, you can still make these crispy teriyaki wings with what you have at home. For an oven option, preheat to 400°F (200°C) and bake the wings on a lined tray for 25–30 minutes, flipping halfway to get that golden crisp.
You can also broil them for the last 2–3 minutes to caramelize the glaze. If you have a convection oven, it works even better to mimic the air fryer’s circulation.
For a stovetop method, lightly pan-sear the wings in a non-stick skillet over medium heat, then toss in the teriyaki sauce until sticky.
Short on Time? Make It Fast!
Short on time but craving wings? You can still get delicious, crispy teriyaki wings in about 20 minutes. Start by using smaller wings or cutting them into drumettes and wingettes, they cook faster and crisp more evenly.
Preheat your air fryer so the cooking begins immediately at the right temperature. Lightly brush the wings with oil for extra crunch, then toss them in a thin layer of teriyaki sauce halfway through cooking to save time. Keep them in a single layer to ensure even crisping.
Once done, sprinkle with sesame seeds and serve hot. Even on busy days, you can enjoy sticky, flavorful wings without long prep or wait.
Make Ahead & Storage Tips
- Advance Prep: Season the wings and keep them refrigerated for up to 24 hours before cooking. It is great for planning meals ahead.
- Refrigerate: Store leftover cooked wings in an airtight container for up to 2 days. Reheat in the air fryer briefly to restore crispness.
- Freeze: Air fry wings freeze well for up to 2 months. Thaw in the fridge before reheating.
These tips keep texture and flavor intact so you can enjoy them any time.
Chef Notes
- Drying the Wings Matters: Moisture is the enemy of crispiness, always pat them down first.
- Don’t Crowd the Basket: Air circulation is key in an air fryer. Give wings space.
- Glaze Twice: A quick second air fry after glazing makes the sauce stick beautifully.
- Taste as You Go: Adjust salt, pepper, or heat to suit your palate before cooking.
Rookie Mistakes and How to Fix Them?
- Soggy Wings: Make sure to pat wings dry before cooking; moisture prevents crisping.
- Overcrowding the Basket: Give wings space so hot air can circulate and crisp them evenly.
- Too-Thin Sauce: Simmer sauce longer or add a cornstarch slurry to achieve a glossy, sticky glaze.
- Uneven Cooking: Flip wings halfway through to brown both sides consistently.
- Overcooked or Dry Wings: Monitor air fryer time closely; smaller wings cook faster.
- Flavorless Wings: Don’t skip seasoning before air frying. Salt and pepper enhance natural chicken flavor.
- Sauce Doesn’t Stick: Toss wings in sauce after initial cooking, then return to air fryer briefly to set the glaze.
Frequently Asked Questions
Q: Can I bake these wings if I don’t have an air fryer?
A: Absolutely! Preheat your oven to 400°F (200°C) and bake for 25–30 minutes, flipping halfway. Broil the last 2–3 minutes for extra crispiness.
Q: Can I make the teriyaki sauce ahead of time?
A: Yes! Homemade teriyaki sauce keeps in the fridge for up to a week. Reheat gently before tossing with cooked wings.
Q: How do I keep wings crispy after cooking?
A: Avoid stacking them. Serve immediately, or reheat in the air fryer for 2–3 minutes to restore crispness.
Q: Can I make this recipe spicy?
A: Definitely. Add sriracha, chili flakes, or a dash of cayenne to the sauce for a flavorful kick.
Air Fryer Teriyaki Chicken Wings
Course: Recipes3
servings10
minutes20
minutes30
minutesIngredients
1 lb (450 g) whole chicken wings
¼ cup teriyaki sauce
¼ tsp salt and ½ tsp pepper
Olive oil for brushing
½ tsp toasted sesame seeds
Directions
- Start by thoroughly patting your chicken wings dry with paper towels. Removing excess moisture is key to getting crispy skin in the air fryer. Once dry, sprinkle salt and pepper evenly over all sides. Let the wings sit for a few minutes so the seasoning absorbs into the meat for better flavor.
- Use a brush to coat each wing lightly with olive oil. This helps the skin brown and crisp during cooking without the need for deep frying. Make sure every surface gets a thin layer, but don’t overdo it, too much oil can prevent the glaze from sticking later.
- Preheating the air fryer ensures the wings start cooking at the right temperature immediately. Set it to 390°F (200°C) and let it run for about 5 minutes. A hot fryer helps lock in moisture while giving the skin that golden, crispy texture we all love.
- Arrange the wings in a single layer in the basket, making sure they aren’t crowded. Overlapping wings prevents proper air circulation and can lead to soggy spots. Cook for 16–20 minutes, flipping halfway through so both sides brown evenly and the skin crisps perfectly.
- Once the wings are cooked through, transfer them to a bowl and pour over your teriyaki sauce. Gently toss until each wing is fully coated with the glossy, sweet-savory glaze. This step ensures the sauce clings evenly without making the wings soggy.
- After tossing in the sauce, place the wings back into the air fryer for about 2 minutes. This short extra cook time helps the glaze caramelize on the skin, creating a sticky, flavorful finish. Keep an eye on them so the sugar in the sauce doesn’t burn.
- Remove the wings from the fryer and sprinkle with toasted sesame seeds for a final touch. Serve immediately while hot for the best crunch and flavor. Pair with rice, noodles, or a fresh salad to make a complete, satisfying meal.
Notes
- Give each wing space in the air fryer. Overlapping traps steam and prevents that perfect crunch.
- Toss wings in sauce after the first cook, then return them to the air fryer briefly. This locks in flavor and creates a glossy finish.
- Teriyaki sauces vary, so taste and tweak sugar or honey levels before glazing. It keeps the flavor balanced.
- Try a dash of garlic powder, fresh ginger, or sesame oil in the glaze for an extra layer of flavor.
