Cooked - Sticky Asian Air-fryer Chicken Wings

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Sticky Asian Air-fryer Chicken Wings

6.0

800g chicken wings

½ cup Kewpie mayo to serve

Fresh lime wedges to serve

250ml sweet chilli sauce

¼ cup hoisin sauce

2 tbsp fish sauce

Juice of 1 lime

1 tbsp grated ginger

1 tbsp grated lemongrass

1 garlic clove

1 cup mixed herbs (Thai Basil, coriander, Vietnamese mint, mint)

3 makrut lime leaves, vein removed

Salt the wings in a single layer and leave in the fridge uncovered overnight. This step is not totally essential but does result in the crispiest Wings.
Add all the marinade ingredients to a food processor and blend until thoroughly combined. Taste to check for seasoning.
Add the wings to a large bowl. Reserve 1-2 tablespoons of marinade and pour the remaining mixture over the wings, tossing to coat evenly.
If you have time, pop the wings in the fridge for 1-2 hours to marinate.
Line the air fryer basket with baking paper, arrange the wings in a single layer, and cook them at 200C for 15-20 minutes until coloured and cooked through.
Add the reserved marinade to a medium bowl with the Kewpie mayo and stir to just combine. Serve the wings with the spicy mayo and fresh lime wedges on the side.

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Course🍤Appetizer

Diets🥩Carnivore...

Category🍗Wings

CuisineAsian Fusion

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 45 weeks ago

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