You know that feeling when you bite into a perfectly crispy chicken wing and the sauce clings just right? That’s exactly what these teriyaki sesame air fryer wings deliver—without the greasy mess of deep frying. I discovered this trick during a desperate game-day experiment, and now my friends beg me to make them every weekend. The air fryer gives you that golden crunch with way less oil, and the sticky-sweet teriyaki glaze? Oh, it’s dangerously good. Trust me, one bite and you’ll never go back to soggy takeout wings again.
Why You'll Love These Teriyaki Sesame Air Fryer Wings
These wings are my go-to for three glorious reasons:
- Crispy magic: That air fryer crunch rivals deep-fried wings without the oil bath (and the guilt!)
- Easy-peasy cleanup: No vats of oil means you're done cooking before the first beer's finished
- Flavor bomb: Sweet-savory teriyaki clings to every nook, with toasted sesame seeds adding that *chef's kiss* finish
Game days just got upgraded, folks.
Ingredients for Teriyaki Sesame Air Fryer Wings
Grab these pantry staples—you probably have most already:
- 2 lbs chicken wings (tips removed, drumettes and flats separated)
- 1/4 cup soy sauce (I use reduced-sodium)
- 2 tbsp honey (or packed brown sugar if you prefer)
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger (that jarred stuff just doesn’t compare)
- 2 cloves minced garlic (about 1 tbsp)
- 1 tbsp sesame oil (divided—we’ll use half for sauce, half for garnish)
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp toasted sesame seeds
- 1 sliced green onion (for that pretty finish)
Ingredient Notes & Substitutions
No soy sauce? Coconut aminos work in a pinch (use 1/3 extra). Cornstarch can swap with arrowroot powder—just skip the slurry if you want a thinner glaze. Fresh garlic is non-negotiable for me (that pre-minced stuff tastes metallic), but in emergencies, 1/4 tsp garlic powder per clove will do. Pro tip: Don’t try sugar substitutes here—the sauce won’t caramelize properly. And please, please toast those sesame seeds—it takes 2 minutes in a dry pan and makes all the difference!
Equipment Needed
Here’s what you’ll grab from your kitchen:
- Air fryer (mine’s a 5-qt basket – perfect for 2 lbs wings in single layer)
- Medium mixing bowl (for wing prep)
- Small saucepan (for that luscious teriyaki sauce)
- Tongs (trust me, you’ll want these for flipping!)
- Paper towels (for patting wings dry – crucial step!)
That’s it! No fancy gadgets needed – just basics that make cleanup a breeze.
How to Make Teriyaki Sesame Air Fryer Wings
Okay friends, here’s where the magic happens—follow these steps and you’ll get wings so crispy, they’ll make your takeout joint jealous:
- Dry those wings! Pat them bone-dry with paper towels (I’m talking crispy skin-level dry). Toss them in a bowl with 1/2 tbsp sesame oil.
- First fry: Arrange wings in a single layer (no crowding!) in your air fryer basket. Cook at 400°F for 15 minutes, then flip each one carefully with tongs.
- Sauce time: While wings cook, mix soy sauce, honey, vinegar, ginger, garlic and remaining sesame oil in a saucepan. Simmer 3 minutes until slightly reduced. Whisk cornstarch and water, stir into sauce—it’ll thicken fast!
- Glaze & finish: Toss cooked wings in sauce (save some for drizzling!), return to air fryer for 3 minutes until sticky. Check temp hits 165°F.
- The grand finale: Sprinkle piping hot wings with toasted sesame seeds and green onions. Serve immediately—if you can wait that long!
Pro Tips for Crispy Wings
My crispy-wing commandments: 1) Pat dry until your paper towel comes clean. 2) Never stack wings—single layer or bust! 3) Let sauce thicken off heat for 30 seconds before tossing—it’ll cling like edible glitter.
Serving Suggestions
Oh, you’re gonna want to build a whole spread around these sticky wings! Here’s how I serve them:
- Fluffy jasmine rice (the perfect sauce sponge)
- Quick-pickled cucumbers or daikon for tangy crunch
- Bright Asian slaw with shredded cabbage and cilantro
- Extra green onions and sesame seeds for garnish (because we eat with our eyes first!)
Pro tip: Keep napkins handy—these babies are gloriously messy!
Storage & Reheating
These wings disappear fast at my house, but if you miraculously have leftovers: refrigerate in an airtight container for up to 3 days. To revive that crisp? Toss them back in the air fryer at 375°F for 3 minutes—they’ll taste fresh! Freezing’s tricky though—the sauce gets weepy when thawed, so I don’t recommend it.
Nutritional Information
Here’s the skinny on these wings (per 4-piece serving): 320 calories, 18g fat, and 26g protein. Remember—values change based on your ingredient brands. That sesame oil and honey add richness, but hey, it’s still way lighter than deep-fried!
FAQs About Teriyaki Sesame Air Fryer Wings
Can I bake these wings instead?
Absolutely! Bake at 425°F on a wire rack (for airflow) for 40-45 minutes, flipping halfway. They won’t get quite as crispy as air fried, but brushing with extra sauce during the last 5 minutes helps.
How do I adjust the sweetness?
Love extra sticky wings? Add 1 extra tbsp honey. Prefer more savory? Cut honey to 1 tbsp and add 1 tsp fish sauce—it deepens the umami beautifully without making it salty. If you are looking for other great air fryer recipes, check out this air fryer honey garlic pork chops recipe.
Best dipping sauces?
These shine solo, but for variety, try spicy mayo (sriracha + mayo) or a cooling cucumber yogurt sauce. My secret? Extra teriyaki sauce for double-dipping—no shame! For another great side dish idea, consider trying air fryer street corn chicken rice bowl.
Delicious Teriyaki Sesame Air Fryer Wings in 30 Minutes
- Total Time: 38 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
Crispy, sticky teriyaki wings cooked in an air fryer for a healthier twist. Sweet, savory, and slightly smoky with a toasted sesame finish.
Ingredients
- 2 lbs chicken wings
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves minced garlic
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp toasted sesame seeds
- 1 sliced green onion
Instructions
- Pat wings dry with paper towels.
- Air fry at 400°F for 25 minutes, flipping halfway.
- Mix soy sauce, honey, vinegar, ginger, and garlic in a saucepan.
- Simmer 3 minutes.
- Combine cornstarch and water, stir into sauce to thicken.
- Toss wings in sauce.
- Air fry 3 more minutes.
- Sprinkle with sesame seeds and green onions.
Notes
- For crispier wings, pat dry thoroughly before cooking.
- Double sauce if you prefer extra sticky wings.
- Check internal temp reaches 165°F.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Japanese-American