Air-Fryer Vietnamese Chicken Wings
These Vietnamese-style chicken wings have explosive flavour – rich umami from fish sauce, fragrant lemongrass, warm garlic, sticky honey and subtle heat from chili. These are always a crowd-pleaser, and now I’ve turned them into an easy, air-fryer recipe that delivers crispy, juicy wings with minimal fuss.Tossing the wings in chilli, coriander and crispy fried garlic after air-frying turns them into something gloriously addictive.Way less effort than deep-frying, these wings are perfect for parties, snacks, or dinner-for-one
Servings: 4 as a snack or starter
Ingredients
For the wings:
- 1 kg (2¼ lb) chicken wings flats and drummettes
- 4 Tbsp Vietnamese fish sauce
- 2 Tbsp soy sauce
- 3 Tbsp honey
- 4 cloves garlic finely grated
- 1 stalk lemongrass bruised and the white part finely sliced
- Vegetable oil spray
- 1 long red chilli finely sliced
- 2 Tbsp fried garlic store-bought or homemade
- ½ cup roughly chopped coriander
- 1 small cucumber sliced, to serve
Vietnamese Hot Honey Mayo Dip:
- 4 Tbsp mayonnaise
- 3 Tbsp honey
- 2 Tbsp Vietnamese fish sauce
- 2 Tbsp Marion’s Kitchen Crispy Chilli Oil
Instructions
- Mix up the marinade: In a large bowl, combine the fish sauce, soy sauce, honey, garlic and lemongrass. Stir until the honey dissolves and everything is fragrant.
- Marinate the wings: Add the chicken wings and toss well to coat. Cover and marinate in the fridge for at least 20 minutes, or overnight for deeper flavour.
- Air-fry the wings: Preheat the air fryer to 180°C. Lightly spray the basket with oil. Arrange the wings in a single layer. Cook for 10 minutes, flip, then cook another 10-12 minutes until golden, sticky and crisp.
- Toss in flavour: When the wings are done, immediately toss them in a large bowl with the sliced chilli, coriander and fried garlic so the aromatics cling to the hot wings.
- Make the hot honey mayo: Mix together the mayonnaise, honey, fish sauce and chilli oil until smooth.
- Serve: Pile the wings on a platter, scatter with extra coriander, and serve with cucumber slices and the hot honey mayo for dunking.
Notes
Storage Tips
Leftovers will keep in the fridge for 2-3 days. Reheat in the air fryer at 160°C for 5-7 minutes to bring back the crisp.
