There’s something irresistible about chicken wings – especially when they’re crispy on the outside, juicy on the inside, and coated with a sticky, fragrant glaze that has you licking your fingers clean. Today, I’m sharing my absolute favorite way to make chicken wings at home: Sticky Lemongrass Chilli Air Fryer Chicken Wings.
I discovered this recipe by accident when I was trying to recreate the flavors of a Vietnamese restaurant I visited years ago. After dozens of attempts (and many happy taste-testers later), I’ve perfected what I consider the ultimate fusion of Southeast Asian flavors in a convenient air fryer format.
What makes these wings special is the combination of aromatic lemongrass, spicy chillies, sweet honey, and umami-rich fish sauce. The air fryer works magic by creating that perfect crispy exterior while keeping the meat tender and juicy – all without the mess of deep frying.
The Magic of Lemongrass
Lemongrass is one of my favorite ingredients to work with in the kitchen. This fragrant herb brings a distinct citrusy, slightly floral aroma that’s impossible to replicate with any other ingredient.
Lemongrass
: A tropical grass with a lemony scent used extensively in Southeast Asian cuisine. The lower portion of the stalk is what’s typically used in cooking.
Preparation technique
: To use lemongrass properly, remove the tough outer layers, slice off the bulbous bottom, and use only the bottom 4-5 inches of the stalk. For this recipe, we’ll finely mince it to release maximum flavor.
When combined with chilli, garlic, and ginger, lemongrass creates a fragrant base that transforms ordinary chicken wings into something truly extraordinary.
Why Air Fryer Wings Are Superior
I’ve tried making wings every way imaginable – deep-fried, baked, grilled – but the air fryer method has become my go-to for several reasons:
- Perfectly crispy exterior – The circulating hot air creates a crackling skin without excess oil
- Juicy interior – The rapid air circulation seals in moisture, preventing the meat from drying out
- Healthier alternative – Uses significantly less oil than deep frying
- Easy cleanup – No splattered oil or multiple pans to wash
- Consistent results – Once you dial in the timing and temperature, you’ll get perfect wings every time
If you don’t own an air fryer yet, this recipe might just convince you to invest in one!
Ingredients You’ll Need
For the wings:
- 1 kg (2.2 lbs) chicken wings, split at joints (tips removed)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon sea salt
- ½ teaspoon white pepper
For the sticky lemongrass chilli glaze:
- 3 stalks lemongrass, finely minced (white parts only)
- 4 cloves garlic, minced
- 2 Thai bird’s eye chillies, finely chopped (adjust to your heat preference)
- 1 tablespoon ginger, grated
- 3 tablespoons honey
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for sautéing)
For garnish:
- 3 spring onions (scallions), thinly sliced
- Small handful fresh coriander (cilantro), roughly chopped
- 1 tablespoon toasted sesame seeds
- Lime wedges for serving
Equipment Needed
Air fryer
: The star of the show. Any model with a capacity of at least 5-6 quarts works well for this recipe.
Sharp knife
: For splitting wings (if not already split) and mincing aromatics.
Small saucepan
: For preparing the sticky glaze.
Mixing bowls
: For seasoning the wings and tossing them in the glaze.
Tongs
: For flipping and retrieving wings from the air fryer.
Preparation Method
Step 1: Prepare the Wings
I’ve learned that the secret to ultra-crispy wings starts with proper preparation. Here’s my method:
- Pat the chicken wings completely dry with paper towels. This is crucial for achieving crispy skin.
- In a large bowl, toss the wings with baking powder, salt, and white pepper until evenly coated. The baking powder might sound strange, but trust me – it’s the secret to getting that restaurant-quality crispiness.
- Arrange the wings in a single layer on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour (or overnight for even better results). This step draws moisture from the skin, helping it crisp up beautifully.
Step 2: Prepare the Lemongrass Chilli Glaze
While the wings are chilling, I like to prepare the glaze:
- Heat vegetable oil in a small saucepan over medium heat.
- Add minced lemongrass, garlic, chillies, and ginger. Sauté for 2-3 minutes until fragrant but not browned.
- Add honey, fish sauce, soy sauce, rice vinegar, and lime juice. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Remove from heat, stir in sesame oil, and set aside.
The glaze should coat the back of a spoon but still be pourable. If it becomes too thick as it cools, you can thin it with a splash of water.
Step 3: Air Fry the Wings
Now comes the easy part:
- Preheat your air fryer to 190°C (375°F) for 3 minutes.
- Place wings in the air fryer basket in a single layer, making sure they aren’t touching (you’ll likely need to cook in batches).
- Air fry for 10 minutes, then flip the wings using tongs.
- Continue air frying for another 8-10 minutes until the skin is golden brown and crispy.
- Use a meat thermometer to verify they’ve reached an internal temperature of 74°C (165°F).
A pro tip I’ve discovered: don’t overcrowd the basket! Leaving space between the wings allows hot air to circulate freely, which is essential for achieving that perfect crispiness.
Step 4: Glaze and Finish
Here’s where the magic happens:
- Transfer the hot wings to a large bowl.
- Pour about two-thirds of the sticky lemongrass chilli glaze over the wings.
- Toss gently to coat evenly.
- Return the glazed wings to the air fryer and cook for an additional 2-3 minutes until the glaze is bubbling and caramelized.
- Transfer to a serving platter and drizzle with the remaining glaze.
- Garnish generously with sliced spring onions, fresh coriander, and toasted sesame seeds.
Taste Profile Breakdown
What makes these wings so addictive is the perfect balance of flavors:
| Flavor Component | Ingredient Source | Taste Experience |
|---|---|---|
| Sweet | Honey | Provides natural sweetness that caramelizes beautifully |
| Sour | Lime juice, Rice vinegar | Cuts through richness and brightens all flavors |
| Salty | Fish sauce, Soy sauce | Adds depth and umami complexity |
| Spicy | Thai chillies | Delivers gentle heat that builds gradually |
| Aromatic | Lemongrass, Ginger | Creates fragrant base notes with citrus undertones |
| Umami | Fish sauce | Adds savory depth that makes the wings irresistible |
| Nutty | Sesame oil, Sesame seeds | Provides subtle background notes and texture |
This flavor profile hits all the notes that make Southeast Asian cuisine so beloved – it’s complex yet harmonious, with no single element overwhelming the others.
Nutritional Information
For those watching their macros, here’s the approximate nutritional breakdown per serving (assuming 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Protein | 28g |
| Carbohydrates | 12g |
| – of which sugars | 9g |
| Fat | 25g |
| – of which saturated | 7g |
| Sodium | 980mg |
| Fiber | 1g |
Serving Suggestions
I love to serve these wings with:
- Steamed jasmine rice to soak up the extra sauce
- A simple cucumber salad with rice vinegar dressing
- Pickled carrots and daikon for a refreshing contrast
- Cold coconut water to balance the heat
- Fresh lime wedges on the side for squeezing over the wings
For a complete Asian-inspired feast, these wings pair beautifully with:
- Vietnamese rice paper rolls
- Thai green papaya salad
- Coconut rice
- Chilled lemongrass tea
Storage and Reheating Tips
While these wings are best enjoyed fresh from the air fryer, leftovers can still be delicious if stored and reheated properly:
- Refrigerate leftover wings in an airtight container for up to 3 days.
- For best reheating results, place cold wings in the air fryer at 180°C (350°F) for 3-4 minutes until heated through and re-crisped.
- Avoid microwave reheating as it makes the skin soggy.
- Reserve extra glaze separately in the refrigerator – it makes an excellent dipping sauce for other foods!
Troubleshooting Common Issues
Through my many test batches, I’ve encountered a few potential pitfalls. Here’s how to avoid them:
| Problem | Possible Cause | Solution |
|---|---|---|
| Wings not crispy enough | Skin too moist before cooking | Pat wings completely dry and don’t skip the refrigeration step |
| Burnt glaze | Too much honey or air fryer too hot | Reduce honey slightly or lower temperature for final glazing step |
| Tough, dry meat | Overcooked wings | Use a meat thermometer and remove at 74°C (165°F) internal temperature |
| Bland flavor | Insufficient marinade penetration | Score the wings slightly before applying dry seasonings |
| Glaze too runny | Insufficient reduction | Simmer glaze longer until it coats the back of a spoon |
Variations to Try
Once you’ve mastered the basic recipe, try these delicious variations:
Coconut Lemongrass Wings
Replace half the honey with coconut cream and add 1 tablespoon of toasted coconut flakes to the garnish.
Tamarind Lemongrass Wings
Add 1 tablespoon of tamarind paste to the glaze for a more sour profile that’s absolutely addictive.
Green Curry Wings
Add 1 tablespoon of Thai green curry paste to the glaze for a complex, herbaceous variation.
Health Benefits
While chicken wings aren’t typically considered health food, this preparation method offers several advantages:
- Lower fat content: Air frying requires minimal oil compared to deep frying
- Anti-inflammatory properties: Lemongrass, ginger, and chillies all contain compounds with anti-inflammatory benefits
- Digestive aid: The combination of ginger and lemongrass supports healthy digestion
- Antioxidant-rich: The fresh herbs and spices provide valuable antioxidants
The Cultural Background
These wings represent a beautiful fusion of Vietnamese and Thai culinary traditions. Lemongrass is a cornerstone ingredient in Vietnamese cuisine, while the balance of sweet, sour, salty and spicy is quintessentially Thai.
I first encountered similar flavors while backpacking through Southeast Asia, where street vendors would grill chicken wings over charcoal and brush them with various aromatic glazes. This recipe brings those vibrant street food flavors into your home kitchen using modern cooking technology.
Frequently Asked Questions
Can I make these wings without an air fryer?
Yes! You can bake them in a conventional oven at 220°C (425°F) on a wire rack for about 45-50 minutes, flipping halfway through. The results won’t be quite as crispy, but still delicious.
How can I adjust the spice level?
For milder wings, remove the seeds from the chillies or reduce to just one. For extra heat, add a teaspoon of sambal oelek or sriracha to the glaze.
Is there a substitute for fish sauce?
While fish sauce provides unique umami depth, you can substitute with additional soy sauce plus 1/2 teaspoon of miso paste to approximate the savory complexity.
Can I use frozen chicken wings?
Yes, but thaw them completely and pat very dry before proceeding with the recipe. The drying step is even more important with previously frozen wings.
What’s the best way to mince lemongrass?
Remove outer tough layers, slice very thinly crosswise, then chop finely. For an even finer texture, pulse in a food processor with the other aromatics.
Can I prepare any components ahead of time?
The glaze can be made up to 3 days in advance and stored in the refrigerator. The wings can be seasoned with the baking powder mixture and refrigerated uncovered overnight before cooking.
Final Thoughts
These Sticky Lemongrass Chilli Air Fryer Chicken Wings represent everything I love about cooking – transforming simple ingredients into something extraordinary through technique and flavor balancing.
The combination of crispy texture, aromatic lemongrass, gentle heat from the chillies, and the sweet-sticky glaze creates an irresistible chicken wing experience that’s perfect for everything from game day gatherings to weeknight dinners.
I hope you enjoy making (and devouring) these wings as much as I do. Don’t be surprised if your friends and family start requesting “those amazing lemongrass wings” at every gathering!
