• Prepare the teriyaki sauce by combining the tamari, Swerve, sesame oil, honey, mirin, ginger, and garlic in a skillet or small saucepan that is set over medium heat.
• Create a slurry by combining the cornstarch and water in a small bowl. Stir the cornstarch mixture into the sauce and continue cooking until thickened. Do this for 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.
• To prepare the chicken wings, pre-heat the air fryer to 400°F. Set the timer to 30 minutes.
• Arrange chicken wings in a single layer on a clean work surface. Pat dry with a paper towel and sprinkle evenly with one teaspoon of baking powder.
• Transfer the wings to a large bowl and sprinkle with the remaining baking powder, garlic powder, salt, and black pepper. Toss to combine and set aside.

Cooking the Air Fryer Chicken Teriyaki Wings

• 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.
• 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 golden brown, crispy, and cooked through.
• 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.
• Transfer the crispy chicken wings from the air fryer basket to a large glass bowl and pour half the teriyaki sauce on top. Toss to combine.