To make the teriyaki sauce, place the soy sauce (or dietary equivalents), sugar, honey, mirin, ginger, and garlic in a small pan over medium heat.

Make a slurry by whisking cornstarch and water in a small bowl. Stir the slurry into the sauce, and stir continually for 4-5 minutes until thickened. Remove the pan from the heat and cool before transferring to an airtight container. Store the sauce in the refrigerator until ready to use.

Preheat the air fryer to 400°F/200°C and set the timer to 30 minutes. Press “Start” to preheat the unit.

Pat the chicken wings dry with a paper towel and place them in a large bowl. Sprinkle the wings with the baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.

When the air fryer is ready, add the seasoned chicken wings to the basket in a single layer without overcrowding. After 15 minutes, turn the chicken wings so they cook evenly. Air fry for another 10-15 minutes or until the wings are crispy and cooked through.

Meanwhile, reheat the teriyaki sauce in a pan over medium heat, stirring occasionally until warm throughout. Reduce heat to low to keep warm until ready to use.

When the chicken wings have cooked, transfer them to a large glass (or another non-reactive) bowl and pour half of the teriyaki sauce over the top. Toss to combine. Transfer the remaining sauce to a serving bowl.

Arrange the wings on a serving platter and garnish with sesame seeds and chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!