EQUIPMENT: Air Fryer (If you don’t have an air fryer, you can grill or oven roast them.)
INGREDIENTS:
- 1 to 2 pounds chicken wings. I use only the flats, but you can do both the drumettes and flats. Just make sure you separate the drumette from the flat and discard the wing tip or save in the freezer to add to a homemade broth.
- 3 1/2 tablespoons lemongrass, finely chopped.
- 2 1/2 tablespoons fish sauce
- 5 cloves of garlic, chopped
- 4 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 1/4 tsp. kosher salt
- 1 1/2 tablespoons neutral oil such as avocado or vegetable
INSTRUCTIONS:
- I like to score my wings so that the marinade penetrates well, but you don’t have to.
- Combine the lemongrass, garlic, fish sauce, soy sauce, sugar, lime juice, salt and oil.
- Whisk the ingredients until the marinade has emulsified.
- Add the chicken wings and toss with the marinade so that they all covered.
- Put wings and marinade in a plastic seal a bag and press all the air out before sealing.
- Place in the refrigerator and marinate for at least an hour but ideal is overnight.
- Preheat your air fryer to 400 degrees.
- Scrape off the garlic from the wings as it will burn and taste bitter.
- Arrange the wings in a single layer and don’t overcrowd. You will most likely have to cook in batches.
- Air fry at 400 degrees for 16 minutes, flipping the wings half way through.
- If you are doing in batches, store the cooked wings on a tray in the oven at 175 degrees.
