Description
Crispy, sticky lemongrass-chilli glazed chicken wings with a tender center. A bold, sweet, and spicy appetizer perfect for gatherings, featuring Southeast Asian flavors and a crunch of roasted peanuts for a vibrant, restaurant-quality snack.
Ingredients
8–10 large chicken wings (split at the joint), about 2 lbs
2 stalks lemongrass, white part only, finely chopped
1/4 cup soy sauce
2 tbsp lime juice
1/4 cup packed brown sugar
2–3 tbsp vegetable oil (for spray or brush)
1–2 red chillies, finely chopped (adjust for heat)
1 tbsp grated ginger
2 cloves minced garlic
1/2 cup roasted unsalted peanuts, chopped
2 green onions (spring onions), sliced for garnish
Instructions
Pat chicken wings dry and remove membrane under skin
In a bowl, combine soy sauce, lime juice, brown sugar, chopped lemongrass, red chilli, ginger, and garlic to form marinade
Toss wings in marinade until fully coated, refrigerate for at least 30 minutes
Preheat air fryer to 400°F
Place marinated wings in single layer in air fryer basket
Brush or spray lightly with vegetable oil
Air fry for 20-25 minutes, flipping halfway
During last 2-3 minutes, brush with additional marinade for sticky glaze
Transfer to serving plate and top with chopped peanuts and sliced spring onions
Notes
Use a meat thermometer to ensure chicken is cooked to 165°F
For extra crunch, broil for 2-3 minutes after glazing
Marinate overnight for deeper flavor
Swap peanuts for sesame seeds for a different texture
Serve with lime wedges for a refreshing accent
Nutrition
- Serving Size: 1 chicken wing
- Calories: 220
- Sugar: 12g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg