Prep the wings: Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get.

Season and coat: In a large bowl, mix baking powder, cornstarch, salt, pepper, and garlic powder. Toss wings in the mixture until evenly coated. Shake off excess.

Preheat the air fryer: Set to 390–400°F (200°C). Let it heat for at least 3 minutes. Lightly spray the basket with oil.

Air fry in a single layer: Arrange wings without crowding. Spray the tops lightly with oil. Cook 10–12 minutes.

Flip and finish: Flip wings, spray again, and cook another 8–10 minutes, until golden and crisp. Internal temperature should hit 165°F and juices run clear. For extra crunch, add 2 more minutes.

Make the teriyaki sauce: While wings cook, add soy sauce, honey, rice vinegar, mirin (if using), sesame oil, garlic, and ginger to a small saucepan. Bring to a simmer over medium heat, 2–3 minutes.

Thicken it: Stir in the cornstarch slurry. Simmer 1–2 minutes, stirring, until glossy and thick enough to coat a spoon. If too thick, add a splash of water. Taste and adjust sweetness or tang.

Sauce the wings: Transfer hot wings to a large bowl. Pour about two-thirds of the sauce over and toss to coat. Reserve the rest for dipping or brushing.

Set the glaze (optional but great): Return sauced wings to the air fryer for 1–2 minutes to “set” the glaze and make it extra sticky.

Garnish and serve: Sprinkle with sesame seeds, green onions, and red pepper flakes if you like. Serve immediately with the extra sauce.