Preheat oven to 425℉ (or preheat air fryer to 400℉)
Clean chicken wings and separate into drumettes and flats.
Pat chicken wings dry with paper towel, and toss in a large bowl with olive oil, salt, and pepper.
Lay chicken wings on a single layer and bake for 30-40 minutes flipping halfway through, or air fry for 18-20 minutes flipping halfway through. Chicken wings should be cooked through and crispy.
For the teriyaki sauce, in a sauce pan mix together brown miso paste, soy sauce, brown sugar, rice vinegar, water, honey, minced garlic, ground ginger, and crunchy chili oil.
Bring to a gentle simmer over medium-low heat.
Cook 3–5 minutes until the sugar dissolves and the sauce thickens slightly.
In a small bowl add together the cornstarch and water for the slurry. Mix well.
Add 1 tsp of slurry at a time to the simmering teriyaki sauce and mix well. The consistency of the sauce should be thick enough to coat the back of the spoon.
If too thick, add a splash of water.
Add hot chicken wings to a clean large bowl and pour sweet chili teriyaki sauce over the wings.
Toss the chicken wings well until evenly combined in the sauce.
Garnish with sesame seeds and red pepper flakes for more heat and serve warm.
