Start by preparing the chicken wings and patting them dry with a paper towel. Place them in a large resealable plastic bag.

In a medium-sized saucepan, mix together teriyaki sauce, dark brown sugar, sesame oil, minced garlic, and ground ginger. Set aside 1/2 cup of this mixture.

Place the 1/2 cup of teriyaki mixture into the plastic bag with the chicken, remove excess air, and seal it.

Let the chicken marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, heat the saucepan with the remaining teriyaki mixture over medium-low heat. In a small bowl, whisk together cornstarch and the remaining 1 tablespoon of teriyaki sauce until smooth.

Once the teriyaki sauce mixture in the saucepan simmers, add the cornstarch slurry and whisk well.

Allow the sauce to bubble and cook for just 1 minute before removing it from the heat. Let the sauce cool completely.

When you're ready to cook the wings, preheat the air fryer to 385°F and remove the wings from the refrigerator.

Once preheated, place the wings in a single layer in the air fryer and cook for 5-8 minutes per side until golden brown and the chicken's center reaches at least 165°F. Depending on your air fryer's size, you may need to cook the wings in two batches.

After cooking, toss or dip the wings in the warm teriyaki sauce and cook in the air fryer at 400°F for 2-3 minutes until they become sticky and slightly charred.

If desired, garnish the wings with sesame seeds and chopped green onions before serving.