Prepare the teriyaki sauce by combining the tamari, Swerve, sesame oil, honey, mirin, ginger, and garlic in a skillet set over medium heat.

Create a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce and continue cooking until thickened, approximately 4-5 minutes. Remove from heat and cool before takingransferring 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 and 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 baking powder.

Transfer wings to a large bowl and sprinkle with the remaining 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. 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 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 wings from the air fryer to a large glass bowl and pour half the teriyaki sauce on top and toss to combine. Arrange the wings on a serving platter and garnish with the sesame seeds and fresh chopped parsley. Serve immediately with the remaining teriyaki sauce on the side. Enjoy!