Air Fryer Teriyaki Chicken Wings Recipes
AIR FRYER TERIYAKI CHICKEN WINGS RECIPE
For an outstanding snack, dinner or appetizer make this Air Fryer Teriyaki Chicken Wings Recipe. Perfectly cooked wings slathered in a sticky teriyaki sauce then air fried for a quick and easy meal.
Provided by TastyAirFryerRecipes
Categories Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- If using store bought teriyaki sauce it will need to be thickened. See notes.
- Pat chicken wings dry with a paper towel. Toss with cornstarch, salt and pepper. Transfer wings to greased air fryer basket.
- Air fry at 400ºF for 18-24 minutes or until just about cooked through (time will vary depending on size of wings). Toss wings in teriyaki sauce then return to air fryer basket. Spoon any sauce remaining in the bowl over the wings.
- Air fry at 400ºF for 3 minutes or until wings are cooked through.
Nutrition Facts : Calories 784 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 55 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 2304 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
INSTANT POT® TERIYAKI CHICKEN WINGS
These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot®. Perfect as a party appetizer or game day recipe!
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken wings with salt and pepper.
- Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
- Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
- Use tongs to transfer wings to a plate.
- Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 14.5 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 727.7 mg, Sugar 14.4 g
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