Teriyaki BBQ Chicken Wings
If my husband had to eat one thing for the rest of his life, it would be a tough choice between pizza and wings. He often eats them together for the perfect combination. We’ve been smoking chicken wings for years but this year’s Christmas present of a Nuwave Airfyer has given us a faster option. I will ALWAYS prefer smoked dry-rub wings but I’m impressed by the airfyer. I know not everyone has a smoker or fryer so I have included steps for the oven variety as well. You’ll find my pro and con list between the two below the recipe.
Teriyaki BBQ Chicken Wings - Oven & Airfryer
10 Wings
10 party size chicken wings (meaning the drumstick and wing aren’t connected)
1/4 cup soy sauce
1 tsp smoked jalapeno sriracha (or regular sriracha + 1/2 jalapeno minced)
1 tsp minced garlic
1/4 tsp ground ginger
1/2 tsp white vinegar
1 cup broth
1 TBS BBQ Seasoning (I use this)
1/2 tsp salt (if your BBQ seasoning doesn’t include it)
Mix soy, sriracha, garlic, ginger, vinegar, and broth in a large ziplock or container with lid.
Add chicken wings, ensuring all are submersed in marinade
Soak wings for at least 1 hour but can be left up to 10.
Drain sauce from wings
Toss wings in BBQ Seasoning ensuring all are coated well
Oven Version:
Preheat oven to 375 degrees
Spread out wings on silicon baking sheet or parchment paper
Cook for 15 minutes
Flip
Cook for 15 minutes
Turn up temperature to 400 and bake another 5 minutes
Airfryer Version:
Preheat to 390 degrees
Cook for 12 minutes
Flip wings
Cook another 12 minutes
Oven Pros: The flavors of the ginger, soy, and bbq come through better. Almost everyone has an oven.
Oven Cons: The skin doesn’t come out as crispy and it take a lot longer to preheat oven and cook
Airfyer Pros: The skin is perfectly crisp! It preheats quickly and doesn’t heat up your entire house
Airfyer Con: The flavors aren’t as strong as the oven variety
