Sticky Thai chicken wings (Air Fryer)

Name: Sticky Thai chicken wings (Air Fryer)
Total time: 1380 s
Yield: 2-3 people
Cuisine: British
Ingredients: 1 kg wings; Couple dashes of Fish Sauce; Splash vinegar; Splash soy sauce; Ginger & garlic paste (1 teaspoon each); Corn starch; Oil spray; Chilli flakes; Splash fish sauce; 2 teaspoons sugar; Lime at the end to serve

Aneesh Varma @avionos

That mix of sweet and salty with the burnt umami. Northern Thai style.

Aneesh Varma @avionos

That mix of sweet and salty with the burnt umami. Northern Thai style.

Saved

Ingredients

23 mins

2-3 people

1 kgwings
Marinade
Couple dashes of Fish Sauce
Splashvinegar
Splashsoy sauce
Ginger & garlic paste (1 teaspoon each)
Air Fry
Corn starch
Oil spray
Glaze at the end
Chilli flakes
Splashfish sauce
2 teaspoonssugar
Lime at the end to serve

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Steps

23 mins

1

Mix and marinade the chicken for at least 30 minutes (Though ideally 3-4 hours)
2

Air Fryer: now coat the chicken with the corn starch (or flour) and spray a bit of oil. Typically needs about 20 minutes in the air fryer at 180C (but keep checking). You want it to be cooked but also with a nice charred burnt edges
3

Prepare the glaze in a pan by frying together sugar and fish sauce at high heat for 45 seconds (chilli flakes optional). It should be frothy and bubbly. That’s when you pour it over the crisp chicken from the air fryer.
Serve with lime. Thai style
(Tip: it’s all about that contrast of salty fish sauce vs the sugar — so think about how to create that balance)