Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe
If you’re craving a seriously addictive snack or appetizer that bursts with bold flavors, you’ll fall head-over-heels for this Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe. Imagine crispy golden wings tossed in a glossy, tangy-sweet glaze packed with zesty lemongrass, spicy chili, and a kiss of honey—so much better (and less messy) than takeout! The air fryer delivers superior crispiness without the need for deep-frying, while the Southeast Asian-inspired marinade infuses every bite with aromatics that are sure to make your taste buds dance.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: each ingredient is chosen not just for flavor, but for the way it creates luscious texture and beautiful color. Don’t worry, you’ll find most of these items easily, and each has a delicious role in building the signature punch of this Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe.
- Chicken wings: The star of the show—choose fresh, plump wings for the juiciest results.
- Vegetable oil: Helps the marinade cling to every nook and cranny of the wings for maximum flavor.
- Fresh lemongrass: Delivers that iconic citrusy fragrance and fresh zing—always use the tender white core for best results.
- Garlic: Brings classic depth and savory warmth to the marinade.
- Red chili or chili paste: Adds just the right amount of heat—adjust to suit your spice preferences.
- Fish sauce: Offers that signature salty, umami pop so essential to Southeast Asian cooking.
- Soy sauce: Balances the saltiness and adds a gentle earthiness; use tamari for a gluten-free version.
- Honey: Provides sticky sweetness and helps the wings caramelize beautifully in the air fryer.
- Brown sugar: Deepens the caramel notes and helps round out the tartness of the lime.
- Lime juice: Brightens up the glaze with a citrusy kick and balances the savory-sweet notes.
- Ground black pepper: Gives a subtle peppery finish that lingers pleasantly on the palate.
- Chopped cilantro and lime wedges (optional): Add a pop of fresh color and herbal brightness right before serving.
How to Make Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe
Step 1: Build the Marinade
In a large mixing bowl, combine the vegetable oil, minced lemongrass, garlic, chopped red chili (or chili paste), fish sauce, soy sauce, honey, brown sugar, lime juice, and a generous crack of black pepper. Give it all a good stir—take a moment to savor the aromatic burst from the lemongrass and garlic! This is the flavorful foundation for your Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe and it really sets the stage for irresistible wings.
Step 2: Marinate the Wings
Add your prepared chicken wings to the marinade, tossing each piece well so every single one is coated in that intoxicating mixture. For the most flavorful results, let the wings marinate in the fridge for at least 30 minutes—though if you have time to spare, a longer soak (up to overnight) will make them absolutely unforgettable.
Step 3: Preheat and Arrange
Preheat your air fryer to 380°F (193°C). While it heats up, arrange the marinated wings in a single layer in the air fryer basket. Don’t overcrowd; a little space between each wing is key to getting that irresistible, golden crispiness all around.
Step 4: Air Fry to Crispy Perfection
Air fry the wings for 25 to 28 minutes, flipping them carefully about halfway through the cooking time. You’re looking for deeply golden wings with caramelized edges—the signature look and texture of this Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe. Keep an eye on them near the end to avoid over-browning.
Step 5: Make the Sticky Glaze
While the wings are crisping, pour the leftover marinade into a small saucepan. Bring it to a bubbly boil, then reduce to a gentle simmer for 3 to 5 minutes. This will thicken the sauce into a luscious, sticky glaze and make it safe for consumption. The kitchen will smell absolutely amazing!
Step 6: Toss and Finish
Once the wings are perfectly cooked, transfer them to a large bowl and pour the thickened glaze all over. Toss the wings with enthusiasm—every wing should get its fair share of sweet, tangy, sticky goodness. Finish with a sprinkle of fresh cilantro and a few lime wedges for an extra pop of color and freshness.
How to Serve Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe
Garnishes
Top your finished wings with freshly chopped cilantro for herbaceous flair and a squeeze of bright lime to really lift all the flavors. For a dash of extra color and heat, thin slices of fresh chili or even toasted sesame seeds are also delicious additions. These touches make your Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe look as spectacular as they taste.
Side Dishes
Classic jasmine rice is perfect for sopping up any leftover glaze, while a cool, crisp cabbage or carrot slaw adds a nice contrast and crunch. If you’re looking to round out your meal, simple sautéed greens or a pickled cucumber salad will keep things refreshing and let the wings truly shine.
Creative Ways to Present
Serve these wings in a big platter scattered with lime wedges and cilantro for a festive, shareable starter. For casual gatherings, pair with toothpicks and tiny dipping bowls of sriracha or extra lime. If you want to jazz things up, try plating them on banana leaves or using a wooden cutting board for a rustic Southeast Asian feel. No matter the presentation, the sticky, glossy wings will steal the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe, let them cool completely before storing in an airtight container in the refrigerator. They’ll keep well for up to three days, making them a great next-day snack or lunchbox treat.
Freezing
For longer storage, place cooled, cooked wings in a freezer-safe bag or container. They can be frozen for up to two months. To maintain the best texture, freeze the wings before tossing them in extra glaze—add that after reheating for maximum stickiness and shine.
Reheating
To recapture that irresistible crispiness, reheat wings in the air fryer at 350°F for about 5–7 minutes, or in a conventional oven at 375°F until heated through. For the very best results, toss with any reserved glaze after reheating to revive all that saucy, tangy flavor of your Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe.
FAQs
Can I make these wings less spicy?
Absolutely! Simply reduce the amount of fresh chili or chili paste to suit your preference. For those who love a gentler approach, even half a chili will still lend great aroma without setting your mouth on fire.
What can I use instead of fish sauce?
If you prefer not to use fish sauce, try using soy sauce alone or substitute with a vegan fish sauce alternative. The umami flavor will still shine, though the recipe will taste a little less authentically Southeast Asian.
Is this Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe gluten-free?
Yes, simply swap regular soy sauce for tamari and double-check your fish sauce for gluten. The rest of the recipe is naturally gluten-free, so everyone can enjoy these flavorful, sticky wings!
Can I marinate the chicken wings overnight?
Definitely! Marinating overnight allows the lambongrass, garlic, and chili flavors to truly soak in, making every bite incredibly aromatic and tender. Just be sure to keep the wings refrigerated.
Will this recipe work in a conventional oven?
Yes! Bake the marinated wings on a rack over a baking sheet at 425°F for 35–40 minutes, turning once halfway. They may not get quite as crisp as air-fried, but the flavor is still out of this world.
Final Thoughts
Trying the Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe is like taking your taste buds on a lively adventure—they’re crispy, sticky, just the right amount of spicy, and thoroughly crowd-pleasing. I hope you fall in love with these wings as much as I did, and that they find a regular spot in your entertaining or weeknight menu lineup. Trust me, one batch is never enough!
Print
Sticky Lemongrass Chilli Air Fryer Chicken Wings Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Sticky Lemongrass Chilli Air Fryer Chicken Wings are a flavorful and spicy appetizer inspired by Southeast Asian cuisine. The wings are marinated in a zesty blend of lemongrass, garlic, chili, and other seasonings, then air-fried to crispy perfection. Finished with a sticky lemongrass-chili glaze and garnished with cilantro and lime, these wings are sure to be a hit at any gathering.
Ingredients
Chicken Wings:
- 2 pounds chicken wings, separated at joints and tips removed
Marinade:
- 1 tablespoon vegetable oil
- 1 stalk fresh lemongrass, white part finely minced
- 2 cloves garlic, minced
- 1 red chili, finely chopped (or 1 teaspoon chili paste)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- juice of 1 lime
- 1/2 teaspoon ground black pepper
- chopped cilantro and lime wedges, for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, combine vegetable oil, minced lemongrass, garlic, chopped chili, fish sauce, soy sauce, honey, brown sugar, lime juice, and black pepper.
- Marinate the Wings: Add the chicken wings to the marinade, toss to coat thoroughly, and refrigerate for at least 30 minutes.
- Preheat the Air Fryer: Preheat to 380°F (193°C).
- Cook the Wings: Arrange wings in a single layer in the air fryer basket. Cook for 25–28 minutes, flipping halfway, until golden brown and cooked through.
- Prepare the Glaze: Simmer leftover marinade in a saucepan until slightly thickened.
- Toss Wings in Glaze: Coat cooked wings in the sticky lemongrass-chilli glaze.
- Serve: Garnish with cilantro and lime wedges. Enjoy!
Notes
- Adjust the spice level by using more or less chili.
- Pair with jasmine rice or cabbage slaw for a delicious meal.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 5–6 wings
- Calories: 390
- Sugar: 9g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 115mg
