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Prepare the teriyaki sauce by combining the tamari, Swerve, sesame oil, honey, mirin, ginger, and garlic in a skillet set over medium heat.
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Create a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce and continue cooking until thickened, approximately 4-5 minutes. Remove from heat and cool before transferring to an airtight container with a tight-fitting lid. Store in the refrigerator until ready to use.
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To prepare the chicken wings, pre-heat the air fryer to 400°F and set the timer to 30 minutes.
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Arrange chicken wings in a single layer on a clean work surface. Pat dry with a paper towel and sprinkle evenly with one teaspoon baking powder.
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Transfer wings to a large bowl and sprinkle with the remaining baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.
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When the air fryer is ready, add the seasoned chicken wings to the basket in a single layer without overcrowding. Close the lid and air fry for 15 minutes.
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After 15 minutes, open the lid and turn the chicken wings with a plastic spatula or silicon tongs so they cook evenly. Close the lid and air fry for another 10-15 minutes or until the wings are crispy and cooked through.
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Meanwhile, reheat the teriyaki sauce in a skillet set over medium for several minutes, stirring occasionally, or until warm throughout. Reduce heat to low to keep warm until ready to use.
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Transfer the wings from the air fryer to a large glass bowl and pour half the teriyaki sauce on top and toss to combine. Arrange the wings on a serving platter and garnish with the sesame seeds and fresh chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!