Teriyaki Chicken Wings
Air-fried chicken wings tossed in a homemade soy-ginger teriyaki glaze, finished with sesame seeds and green onions.
ā±ļø Prep: 10 minš³ Cook: 34 min
Ingredients
| 2 pounds | 905 g | chicken wings |
| 1 1/2 cups | 360 ml | soy sauce, divided |
| 3/4 cup | 180 ml | brown sugar |
| 1/2 cup | 120 ml | apple cider vinegar |
| 2 tablespoons | 30 ml | minced fresh ginger |
| 2 tablespoons | 30 ml | minced garlic |
| 1 teaspoon | 5 ml | finely ground black pepper |
| 2 tablespoons | 30 ml | cornstarch |
| 2 tablespoons | 30 ml | cold water |
| 1 teaspoon | 5 ml | sesame seeds |
| 1/2 cup | 120 ml | sliced green onions |
Instructions
PREP TIME: 10 min Ā· COOK TIME: 34 min Ā· READY IN: 59 min
- Place chicken wings in a large, shallow bowl and pour in half the soy sauce. Marinate in the refrigerator for 15 minutes. Drain and pat dry.
- Preheat an air fryer to 350Ā°F (178Ā°C) and grease the basket.
- Place wings in a single layer in the prepared air fryer basket, working in batches as needed, and cook in the air fryer for 25 minutes.
- Increase temperature to 400Ā°F (200Ā°C) and cook for 5 minutes more.
- Stir brown sugar, remaining soy sauce, apple cider vinegar, ginger, garlic, and black pepper in a skillet over medium heat until sauce has reduced slightly, about 3 to 5 minutes.
- Dissolve cornstarch in cold water in a bowl and add slurry to the sauce, stirring until thickened, 1 to 2 minutes.
- Pour sauce over chicken. Garnish with sesame seeds and green onions.
Mealthy Tip: Make these chicken wings gluten free by using a wheat free soy sauce, such as tamari. This recipe can be made with reduced sodium soy sauce if you want less sodium but still the flavor of soy sauce in the teriyaki.