Extra Crispy Air Fryer Naked Chicken Wings in Vietnamese Fish Sauce Recipe
Super crispy naked air fryer chicken wings, pub style. Toss them with salt and pepper or go all out and douse them in a salty, sweet, tangy Vietnamese fish sauce that’s finger licking good.
- 1 lb chicken wings
- 1 clove garlic
- 1/2 Thai bird’s eye chili see notes
- 1 tbsp sugar
- 1/2 cup water
- 1 tbsp lime juice
- 1 tbsp fish sauce
Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Alternatively, you can stir minced garlic and sliced chilis into the sugar. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce, starting with 1 tablespoon and tasting as you go. Set the sauce aside for the flavors to meld while you make the chicken wings.
Lightly pat the chicken wings dry with paper towels (this helps make them crispier). Place the wings in a single layer in the air fryer basket being sure not to crowd. Cook at 400°F for 12-15 minutes, then shake/flip and cook for another 5 minutes at 400°F. The wings will be golden brown and crispy.
When the wings are done, toss with the fish sauce to taste. Enjoy immediately!
Notes: If you’re spice adverse, be sure to deseed the chili before adding it (also be careful with your hands, don’t touch your eyes!). Or you can just add a quarter of a chili. If you’re a spice fiend, just use the whole chili!
Also, it’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to. Any extra can be saved to eat over noodles, meats, or anything.