1-1/2 pounds of chicken wings (drumettes and wingettes) 1 cup + 1 tablespoon teriyaki sauce 1/4 cup packed dark brown sugar 1 tablespoon sesame oil
1 tablespoon minced garlic 1-1/2 teaspoons ground ginger 1 tablespoon cornstarch chopped green onions and sesame seeds, for garnish (optional)
Dry the chicken wings with a paper towel first. Seal them in a big plastic bag. Mix teriyaki sauce, dark brown sugar, sesame oil, minced garlic, and ground ginger in a medium pot. Set aside 1/2 cup of this mixture.
Remove excess air and close the plastic bag with the chicken and 1/2 cup of teriyaki mixture.
Let the chicken marinade for 30 minutes in the fridge. While the chicken marinates, cook the remaining teriyaki marinade in a saucepan over medium-low heat.
Mix cornstarch with the remaining 1 tablespoon of teriyaki sauce in a small dish until smooth. Add cornstarch slurry to simmering teriyaki sauce in saucepan and whisk well.
The sauce should bubble and simmer for 1 minute before being removed from heat. Cool the sauce entirely.
When ready, preheat the air fryer to 385°F and take the wings from the fridge. Once heated, place the wings in a single layer in the air fryer and cook for 5-8 minutes per side until golden brown and the chicken's center reaches 165°F.
Due to air fryer size, you may need to cook wings in two batches. After cooking, toss or dip the wings in warm teriyaki sauce and air fry at 400°F for 2-3 minutes until sticky and slightly browned.
Sprinkle sesame seeds and chopped green onions on the wings before serving.