Air Fryer Chicken Wings - Vietnamese Style
Our favourite method for juicy and flavourful Vietnamese style chicken wings with garlic & onion dipping sauce.
Equipment
- Air Fryer
Ingredients
Wings
- 1.5-2 pounds chicken wings fresh or frozen
- 1 tbsp potato starch
- 1 tbsp corn starch
- sea salt
- freshly ground pepper
Spice Mix
- 2 tsp sugar
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Green Onion Sauce
- 1 tbsp oil
- 4 cloves garlic minced
- 2 tbsp green onion sliced
- ½ tsp fish sauce or to taste
Garnish
- red onion thinly sliced
- cilantro or other fresh herbs
Instructions
For Frozen Wings
- Preheat air fryer to 400°F
- Straight from freezer, add 1 layer of wings to the air fryer basket. Do not let the wings stack.
- Cook for 20-30 seconds to take some of the chill off of the wings and proceed to the steps below.
For Fresh Wings
- Season wings with salt and pepper. If they are being defrosted in the air fryer, feel free to season directly into the air fryer to save yourself a container.
- Add your starches to a large ziplock bag or a large container with a lid.
- Fill the starch container with enough wings so you can still shake them around freely.
- Shake the wings to coat with starch and repeat until all wings are starched. Be mindful to shake any excess starch off of the wing. They should be fully, yet lightly starched.
- Add the wings to the air fryer set at 400°F and cook for 15-18 minutes or until the wings reach a golden colour with a crispy texture. No additional oil needs to be added because the wings release enough grease to saturate the starch added in the previous step. Do not stack your wings to ensure they crisp up evenly.
- While the wings are cooking, combine the spice mix in a bowl or a seasoning shaker to use for later.
Green Onion Sauce
- In a medium hot pan, add the 1 tbsp of oil and minced garlic and cook until softened or slightly translucent. Add the green onion and toss to coat with oil. Take the mixture off heat once the green onion turns bright green.
- At this point, I empty the mixture into a bowl and add fish sauce. Be careful not to add too much fish sauce. The overall mixture should not taste fishy. If unsure, put less fish sauce to start and add ¼ tsp at a time until the sauce is umami without being overly salty.
Assembly
- When the wings have finished cooking, toss the wings in the spice mix until lightly coated.
- Garnish (optional) and serve with green onion garlic sauce on the side for dipping and scooping.
Notes
The same framework can be followed for other 'season after' wing recipes. Air fried wings tossed in dill, garlic, chili pepper flakes, maple syrup, and lemon juice.
Recipe is based on Stephanie's Air Fryer Vietnamese Chicken Wings on I Am A Food Blog: https://iamafoodblog.com/air-fryer-vietnamese-chicken-wings/