Sweet, tangy, and bursting with flavor. These wings are so good. I first tried them at Smoking Goat in Shoreditch, and I’ve been on a mission to recreate them ever since. While they’re not an exact copy, they’re pretty close, and honestly just as delicious. Plus, they come out perfectly crispy even though they’re air-fried instead of deep-fried.
ingredients
Chicken wings:
- 1 kg chicken wings, cut into flats and drums
- 1 tsp pepper
- ½ tsp salt
- 1 tsp garlic powder
- ½ tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp neutral oil
Flour mixture:
- ½ cup corn starch
- ½ cup tapioca flour
- 1 tsp baking powder
Sweet tangy sauce:
- 5 tbsp fish sauce
- 5 tbsp sugar
- ½ lime, juiced
- 6 tbsp water
- 1 tsp chilli flakes
- 5 garlic cloves, minced (half for crispy topping, half for sauce)
Toppings:
- 1 large shallot, sliced
- Fresh coriander, chopped
method
- Marinate the wings – Pat the chicken wings dry. In a large bowl, mix with pepper, salt, garlic powder, soy sauce, and fish sauce. Marinate for at least 30 minutes, ideally overnight.
- Coat the wings – Drizzle with 1 tsp neutral oil and toss well. Coat each wing in the flour mixture.
- Air-fry – Place wings in the air fryer basket. Spray lightly with oil. Air fry at 180°C (356°F) for 20 minutes, flipping halfway.
- Make crispy garlic – In a small saucepan over medium-low heat, add 1 tbsp neutral oil and half of the minced garlic. Fry until lightly golden, then strain, reserving both the crispy garlic and the infused oil.
- Cook the sauce – Return the garlic-infused oil to the pan. Add the remaining minced garlic and sauté until fragrant. Stir in fish sauce, sugar, lime juice, water, and chilli flakes. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning.
- Toss and garnish – In a large bowl, add cooked wings and sliced shallots. Pour over the sauce and toss well. Garnish with coriander and the crispy garlic bits.
- Serve – Enjoy hot and crispy.
