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Air Fried Thai Chicken Wings

Author Chef Dale Mackay

Equipment

  • 1 Air Fryer
  • 1 Food Processor

Ingredients

  • ¼ cup Lemon Grass
  • ¼ cup Garlic
  • 2-3 Red Thai Chili
  • ¼ cup Lime Juice
  • ⅓ cup Honey
  • 2 tbsp Fresh Cilantro, chopped
  • ¼ tsp Lime Zest
  • Salt

Instructions

  • Add lemongrass, garlic and chilis to food processor for about 1 minute. Make sure it’s all chopped fine. Add honey and lime juice and mix for another 1 minute.
  • Set aside until wings are almost finished. 
  • Lay wings in paper towel and pat to make sure they are very dry. 
  • Season wing well with salt. 
  • Add ½ Tbsp of vegetable oil to air fryer and let heat up. If you have a small air fryer its best to cook in 2 batches. This will help to not over crowd the air fryer so the wings will brown instead of steam and make the bottom liquidy. 
  • Cook for 15-18 minutes on 400F turning the wings halfway. 
  • The last 2-3 minutes, add your lemongrass mixture to the wings and mix well. Continue to cook and stir for a couple minutes until the honey and lime juice have reduced and the wings are well coated and sticky. 
  • Add chopped cilantro and lime zest, mix and serve.
To Make In The Oven
  • Set oven at 420F on convection.
  • Place wings on sheet tray after seasoning them with salt. Don’t over crowd the sheet pan to ensure they will brown.
  • Turn them over after 10 mins and brown the other side for another 10. When brown carefully put them in a bowl and toss them with your lemon grass mix and place them back on your sheet tray and cook for another few mins, turning them a couple time so they get sticky as the liquid reduces.
  • Sprinkle fresh cilantro and lime zest over them and serve.
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