Airfried Teriyaki Wings

I bought myself a new toy a couple of months ago, an Airfryer. It took me over two years to make this decision, since I knew once I get it, it’s going to be an obsession! Mine is the Black and Decker airfyer which I picked up on Amazon and I now enjoy making anything and everything in it. I started off experimenting with French fries, then gulab jamun, grilled duck breast, roast vegetable soup and now ultimately these lovely Teriyaki chicken wings.

This method of cooking chicken wings is probably the simplest way to cook meat and you will still end up with a fabulous tasting and good looking dish. If you don’t have an Airfrier, don’t stress, you can bake the wings or just fry them up on your pan to get a crispy consistency, but avoid the microwave since it’s going to result as soft and squishy meat.

So, here goes my version of Teriyaki Chicken wings! Hope you like it and don’t forget to hashtag #saffronbowl on your social media images.


400 grams Chicken Wings

1 tsp freshly crushed pepper

Salt to taste


¼ cup Teriyaki Sauce (or soy sauce)

2 tbsp honey (or maple syrup/ agave nectar)

¼ cup brown sugar

1 tsp ginger powder

1 tsp garlic mince (optional)

1/2 cup chicken broth (or veg / meat broth)

1 tbsp hot sauce (optional)

Pinch of Himalayan salt (optional, completely avoid if you are using soy sauce)

2 tbsp corn starch


1 thinly sliced spring onion

A handful white sesame seeds

Wash and clean the chicken wings well, cut them to smaller pieces (buffalo wings style, i prefer this size, it’s more finger food friendly) and place them on the tray or bowl which will go into the Airfryer. Sprinkle salt and pepper on either side of the chicken wings and cook this well until it’s nicely crisp and brown (this takes minimum 20-25 minutes in the Airfryer and you have to turn the wings every 10 minutes). If you don’t have an airfryer, you can bake the chicken wings or even put them on a non stick pan and cook them it turns out to be a nice golden brown colour on the outside. So while the wings cook, let’s make the sauce.

For the sauce add all ingredients except the cornstarch into a sauce pan and heat it up while stirring it well. Blend the corn starch with ¼ cup water until it’s smooth. Now lower the flame of the hob and gradually add the cornstarch while mixing very fast. The sauce will instantly become thick and at this point you can turn off the flame. Continue stirring this until it attains a smooth consistency and a glossy glaze.

For the final part of the process, toss the wings with the sauce until the wings are coated generously with the sauce, use tongs to lift out each chicken wing and place it on a serving platter, Garnish this with finely sliced spring onion and sesame seeds. Now dig in!

Tip- You don’t need to add any oil to the chicken other than the seasoning as it cooks in its own fat in the oven or Airfyer, but if you pan fry it, add a couple of table spoons of oil and cook it. Feel free to use soy sauce if you don’t have teriyaki sauce. But just avoid the addition of salt in the sauce mix.

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