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Air Fryer Teriyaki Chicken Wings

Air Fryer Teriyaki Chicken Wings are crispy and golden on the outside and juicy on the inside. These are coated in our easy homemade teriyaki sauce!

Years ago Cade kept trying to convince me that wings have a place in heaven because they are just that good. I doubted the heck out of him. There was nothing all that appetizing to me about a teensy tiny bit of meat, the rest all being bone and to make matters worse, they were always so spicy! I do not do spicy. I prefer to wimp out my life in safety. 

But alas, Cade is relentless. 

a photo of several baked chicken wings glazed in teriyaki sauce on a white platter.

Well, he still hasn’t won me over on sushi. I think I might always resist that one. But with time he’d order me new versions of wings with different sauces and I’d nibble here and there, turning my nose up as much as possible. But then he ordered teriyaki chicken wings. I mean, do you even remember the teriyaki chicken quesadilla story from high school? I cannot even tell it without craving one. 

My love for wings was born and I’ve been hooked ever since. And making them in the air fryer is making my love for wings grow even more!

What Do I Need to Make Teriyaki Wings?

You’ll only need 4 ingredients for the wings, and if you go with homemade teriyaki sauce (which I definitely recommend), you’ll need a few more ingredients. Here is what you will need:

Chicken Wings

  • Party Wings
  • Baking Powder (NOT baking soda)
  • Paprika
  • Salt

Teriyaki Sauce

  • Water
  • Soy Sauce
  • Garlic
  • Brown Sugar
  • Honey
  • Ground Ginger
  • Cornstarch
  • Water

The measurements for each ingredient can be found in the recipe card at the end of the post.

a photo taken from above of several baked chicken wings coated in teriyaki sauce and topped with sprinkled sesame seeds on a large white platter

How to Make Air Fryer Chicken Wings

Making air fryer chicken wings is a healthier and less messy method than deep frying, and it is so so easy! The air fryer makes them super crispy without all the grease. I’m including oven baked instructions too just in case you don’t have an air fryer yet. Here are the basic steps:

Chicken Wings

  • The day before, line a baking sheet with foil and lay the wings in a single layer on the pan.
  • Refrigerate them overnight (or at least for a few hours) uncovered. This dries out the skin so the wings are more crispy.

Air Fryer

  • Turn the air fryer on and set it for 18 minutes.
  • Flip the wings halfway through.

a photo of a metal cooling rack topped with several crispy chicken wings.

Oven Baked

  • Preheat the oven to 250 degrees.
  • Line a new baking sheet with foil and place a cooling rack on top.
    • PRO TIP: The cooling rack allows for air to circulate around the wings crisping them on all sides. If you don’t have a cooling rack to use, you’ll need flip the wings every 30 minutes.
a photo of a glass bowl full of raw but seasoned chicken wings
  • In a large bowl, add all the ingredients for the wings and toss them together.
  • Arrange them on the cooling rack.
a photo of raw chicken wings on a wire rack in a baking sheet.
  • Bake the wings at 380 for 18 minutes.
  • Increase the heat to 400 and bake for 10 more minutes.
  • While the wings are baking, make the teriyaki sauce (instructions below).
a photo of golden baked chicken wings on a wire rack in a baking sheet.
  • Remove the wings from the air fryer oven and toss them in the teriyaki sauce.

Teriyaki Sauce

  • Place a saucepan on the stove over medium heat. Add all the ingredients except the cornstarch and water.
  • Bring the mixture to a boil.
  • Whisk the water and cornstarch together in a small bowl and slowly whisk it into the sauce.
  • Let the sauce cook and thicken at a soft boil for a few more minutes. Set aside until the wings are ready.
All of these instructions can also be found in the recipe card at the end of this post.
a photo of several baked chicken wings coated in teriyaki sauce and topped with sprinkled sesame seeds on a large white platter

What are Party Wings?

Party wings are chicken wings that have been pre-cut into “wingettes” and “drumettes”. I buy them this way at the store to save me a little work. If you buy whole wings, you’ll want to separate them before baking them.

Why Make Chicken Wings?

Ok, I know I mentioned that I’ve been on the fence about wings for years, but the truth is, most people LOVE wings. They are a total crowd pleaser and a perfect finger food appetizer for a football party or New Years Eve bash. They are also inexpensive so you can feed a hungry crowd on a budget.

Then of course there are the sauces! You can bake a batch of wings and coat them in whatever sauce (or sauces) you want. So if you’re a spice wimp like me, skip the buffalo wings and make these teriyaki wings! We have a whole list of our different wing recipes at the end of the post just before the recipe card.

Best Air Fryer to Buy?

a photo of an instant pot air fryer sitting on the kitchen counter.

Anyone else get into the habit of researching like crazy before buying something? I have never looked at nor tested so many air fryers. YOU’RE WELCOME! Yeash! 

The Instant Pot Omni Plus was ultimately our winner because:

  • It’s a toaster oven, air fryer, and even rotisserie all in one.
  • The inside was better suited for longer food. 
  • It’s easy to use but turns out perfectly crisp recipes every time. 
  • The basket included makes wings etc so much easier to make. 

How to Make Chicken Wings Crispy

Since we are air frying (or baking) and not deep frying, we have a few tips for making them crispy:

  • Dry them in the refrigerator uncovered overnight (or at least for a few hours).
  • Coat them in baking powder (NOT baking soda). It helps with the browning and draws the moisture to the surface making them crispy on the outside.
  • Start baking on a low heat to start the cooking and then crank up the heat to really crisp up the outside.

Follow all these tips and you won’t mess with deep frying again!

 

Come join me on the air fryer chicken wings bandwagon! These teriyaki wings are crispy but juicy, sweet and saucy. You will be licking your fingers and headed back to the appetizer table for more!

More Wings and Appetizer Recipes:

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a photo of several baked chicken wings coated in teriyaki sauce and topped with sprinkled sesame seeds on a large white platter

Teriyaki Chicken Wings

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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 12 hours
Servings: 5

Ingredients

Chicken Wings

  • 4 lbs Party Wings
  • 2 Tablespoons Baking Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt

Teriyaki Sauce

  • 1 Cup Water
  • 1/3 Cup Soy Sauce
  • 1 Clove Garlic minced
  • 1/2 Cup Brown Sugar
  • 1 Tablespoon Honey
  • 1/2 teaspoon Ground Ginger
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

Chicken Wings

  • One day ahead line a baking sheet with foil and arrange the chicken on the pan. Place in the fridge overnight or at least for a few hours to dry out the skin for more crispy wings.
  • In a large bowl, toss the chicken, baking powder, paprika and salt together. Arrange in the air fryer basket.
  • Press air fry, then set the temperature to 380. Set the air fryer for 18 minutes then increase the heat to 400 for an additional 10 minutes. * See note for oven baking directions.
  • Remove the wings from the oven and toss immediately in the sauce.

Teriyaki Sauce

  • Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.
  • Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.
  • Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

Notes

  • Place the wings on a baking sheet lined with foil. Then keep it in the fridge uncovered overnight to dry out the skin.
  • The next day, line a new baking sheet with foil and place a cooling rack on top. Preheat the oven.
    • PRO TIP: The cooling rack is key so that air can circulate around all sides of the chicken. If you don't have a cooling rack to use, you'll want to flip the wings every 30 minutes of the cook time.
  • Combine the chicken, baking powder, paprika and salt together in a large bowl and toss to coat the wings.
  • Place the wings on the cooling rack on the baking sheet.
  • Bake the wings for 30 minutes then increase the heat to 425 degrees and bake for another 40 minutes.
  • Remove the wings from the oven and toss in the sauce while they are hot.
Nutrition Facts
Teriyaki Chicken Wings
Amount Per Serving (4 Wings)
Calories 560 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 151mg50%
Sodium 1486mg65%
Potassium 869mg25%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 25g28%
Protein 38g76%
Vitamin A 485IU10%
Vitamin C 2mg2%
Calcium 257mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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