Air Fryer Teriyaki Chicken Wings

Chicken wings are the best! We love coming up with new ways to make them and one of our latest creations is Air Fryer Teriyaki Chicken Wings. Now, don't get me wrong, some of my favorite chicken wings are always going to be good old-fashioned Buffalo wings.....Well, that is until we make our Air Fryer Sesame Chicken Wings (which are amazing!!!) Oh, who am I kidding, I love them all and can't pick a favorite! 😃

These wings are crunchy and full of that great sweet and spicy flavor from the teriyaki sauce. Now, we didn't make homemade teriyaki sauce. There are so many great bottled sauces available so why remake the sauce???? We did find that the best teriyaki sauce for wings is the thicker sauce.

Making the Teriyaki Chicken Wings!!

The hardest part of making these wings is cutting them up into small pieces (which isn't really that hard at all!). However, if you're lucky to have a butcher you can ask them to cut up the wings. We have a great butcher but I really hate to bother him to cut up wings since we're always getting him to cut a nice big steak or thick pork chops or cutting those spring Lamb chops. We usually just make the whole wing, but it's fun to switch it up sometimes.

A chicken wing is made up of three parts Wingette, Drumette, and Wing Tip.

The Wingette is the middle section of the wing. This is my favorite part! The Drumette looks like a small drumstick and has a lot more meat. This is Amy's favorite part. So, it works out great for us to cut up the wings. We each get out favorite part.

The other part of the wing is the wing tip. We always take the wing tip and put in the freezer saving it for when we want to make homemade chicken broth.

Cutting the Wings

It's really simple to cut the chicken wing into portions. A sharp knife really helps to cut the wings. The first step is to snap the wings at the joints

Then take the knife and cut right at the joint between the drumette and wingette. The knife should go right through the joint.

Then cut off the wingtip from the wingette. Again, just cut between the joints.

Now there are three pieces from each wing. Cook the Drumettes and Wingetts and toss the wing tip in the freezer to save for some great broth.

Air fry the wings and toss them in the sauce.