Honey Teriyaki Chicken Wings

Prep:

Add the chicken wings to a bowl and drizzle with olive oil. Season with salt, pepper, garlic powder and smoked paprika and toss until every piece is evenly coated. Do not go overboard with the seasoning because the sauce is going to bring a lot of flavor on its own.

Air Fryer:

Air fry the wings at 400 degrees for 20 to 25 minutes, flipping halfway through, until they are golden and crispy all the way around.

Sauce:

While the wings are cooking add the soy sauce, water, rice vinegar, sesame oil, ginger paste and honey to a bowl and give it a good whisk. Set aside.

To a medium heat pan add the chopped garlic and cook until fragrant. Pour in the sauce mixture along with the brown sugar and stir to combine. Bring to a simmer then reduce the heat and let the sauce reduce until it thickens into a glossy coating.

Finishing:

Once the wings are done and golden pour the honey teriyaki sauce over them and toss until every wing is fully coated. Top with toasted sesame seeds and serve hot.

TIPS AND TRICKS:

-Do not over season the wings before air frying. The honey teriyaki sauce carries a lot of flavor on its own and you want the seasoning on the wings to be a supporting layer, not competing with the sauce.

-Flipping the wings halfway through the air fry is important for getting that even golden crispy exterior on all sides. One side will always be more exposed to the heat so flipping ensures you get consistent crunch all the way around.

-Whisk the sauce ingredients together before adding them to the pan. Having everything combined before it hits the heat means the sauce comes together evenly and you are not scrambling to add ingredients while garlic is cooking.

-Let the sauce reduce fully before tossing the wings. You want it thick enough to coat and cling to the wings without running off. If the sauce is too thin it will not stick and you will lose all of that flavor.

-Toss the wings in the sauce right after they come out of the air fryer while they are still hot. The heat helps the sauce cling and coat every piece beautifully.

WHAT TO SERVE WITH THIS:

-White rice on the side soaks up any leftover sauce on the plate and turns this into a full meal that is just as good as anything you would order out.

-Steamed broccoli or bok choy pairs really well with the teriyaki flavors and adds some freshness to balance out the richness of the sauce.

-These are perfect on their own as a gameday snack. Set them out with extra sauce on the side for dipping and they will be gone before halftime.

FREQUENTLY ASKED QUESTIONS:

Can I bake these instead of air frying?

Yes. Place the seasoned wings on a wire rack set over a baking sheet and bake at 425 degrees for about 40 to 45 minutes, flipping halfway through, until golden and crispy. The air fryer gives you a faster and crispier result but the oven version is solid too.

Can I use store bought teriyaki sauce?

You can but I strongly recommend making it from scratch. The homemade version only takes a few minutes and the flavor is so much deeper and more balanced than anything bottled. Once you make it yourself you will not go back.

How do I get the sauce to stick to the wings?

Two things help here. First make sure the sauce is reduced enough to be thick and glossy before tossing. Second toss the wings while they are still hot right out of the air fryer. The heat opens up the surface of the wing and helps the sauce grip and coat every piece properly.

Can I make these spicier?

Yes. Add a teaspoon of chili flakes or a drizzle of sriracha to the sauce while it is simmering to dial up the heat. You can also add a dash of cayenne to the wing seasoning for an extra kick before they go in the air fryer.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375 degrees for about 5 to 6 minutes to bring the crispiness back. I would skip the microwave since it will make the wings soft and the sauce watery.