These Thai Air Fryer Chicken Wings are irresistibly CRISPY! With a quick, no-chop marinade ready in just 10 minutes, the skin turns out so perfectly crisp, you’ll hardly believe they’re not deep-fried. Plus, they’re incredibly easy to make! The recipe includes both air fryer and oven instructions, so you can choose your preferred method. Try these Air-Fried Thai Chicken Wings, and you’ll be hooked for life!
INGREDIENTS
Wings
- 1.25–1.5 lbs chicken wings (wings and drumettes separated)
- 2 tsp fish sauce
- Less than 1 tsp white pepper
- 1 tsp cumin powder (optional)
- Olive oil spray
- Jaew dipping sauce
Garnish (optional)
- 2–3 whole Thai red chili peppers (or 1 red serrano or Fresno chili)
- 1–2 tbsp chopped cilantro
- Lime wedges
INSTRUCTIONS
Marinate the Wings
- In a shallow pan or tray, arrange the chicken wings in a single layer.
- Marinate with fish sauce, then sprinkle both sides with white pepper and cumin powder.
- Let the wings marinate for 10 minutes total, flipping them halfway through (after 5 minutes). Use a timer to avoid over-marinating, as this could make the wings taste too fishy.
- Note: If you’re unsure about the fish sauce, see the notes section for alternative tips.
Prepare the Wings
- Pat the wings dry with a paper towel.
- Spray the air fryer basket with olive oil to prevent sticking.
- Arrange the wings in a single layer, leaving a small gap between each piece.
Cook the Wings
- Air fry at 400°F for 10 minutes per side (20 minutes total) or until both sides are golden and crispy.
Prepare the Jaew Dipping Sauce
- While the wings cook, prepare the jaew dipping sauce.
- Allow the sauce to sit at room temperature for 10–15 minutes so the flavors can deepen.
Garnish and Serve
- Sprinkle chopped chilies and cilantro over the wings (optional).
- Serve with lime wedges and jaew dipping sauce on the side.
Pro Tip: How to Serve
Divide the dipping sauce into individual bowls for each person. Dip the wings into the sauce, take a bite, and repeat for maximum flavor with every bite. Enjoy!
