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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
Prep Time15 minutes
Cook Time22 minutes
Marinating Time20 minutes
Total Time57 minutes
Servings: 4 as a snack or starter
Author: Marion - Marion's Kitchen

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.