Sticky Fish Sauce Wings In Air Fryer Food

AIR FRYER FISH SAUCE CHICKEN WINGS

Steps:

• Preheat air fryer if recommended in the manual.
• Toss the chicken drumettes and flats with salt. Then place them in the air fryer basket without overlapping. Cook at 320F (160C) for about 20-24 minutes. My 220V air fryer has a 2200 watt heating system and I just need to cook for 20 minutes. If yours is less powerful, I recommend increasing the temperature to 340-350F (170-180C).
• When time is up, open the basket and shake if needed. Then increase the temperature to 400F (200C) and cook for about 6-7 minutes or until the wings are crispy.
• While crisping up the wings in the air fryer, place a small pan over medium heat. Combine water, fish sauce and honey and heat until the mixture starts to bubble. Add garlic and black pepper, stir and simmer the sauce for a few more seconds until fragrant and thickened.
• Place chicken wings in a mixing bowl, drizzle the sauce and toss to coat the wings evenly. Serve immediately.

AIR FRYER FISH SAUCE CHICKEN WINGS

Steps:

• Combine the crushed garlic cloves, fish sauce and sugar in a bowl.
• Place chicken wings into a marinating dish container with a lid. Pour over marinade, seal and shake to coat chicken in marinade.
• Leave the chicken to marinate overnight. Shake your container every few hours to ensure full coverage with marinade.
• Place chicken in the air fryer tray and cook for approximately 16-18 minutes on 180 degrees Celsius, or until golden.
• Serve with salad, rice or the side dish of your choice. Enjoy!

AIR FRYER FISH STICKS

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Cut the cod into strips, about 3 inches long, 1/2 inch wide and 1/2 inch thick. Pat dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
• Whisk the flour with 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with a pinch of salt in a second shallow bowl. Whisk the breadcrumbs, Pecorino Romano and seafood seasoning in a third shallow bowl until combined. Dip a piece of fish in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the breadcrumb mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the fish are coated.
• Preheat the air fryer to 400 degrees F. Working in batches, place some of the fish sticks in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the fish sticks are golden brown and opaque throughout, flipping halfway through, 3 to 4 minutes a side.
• Serve with lemon wedges and tartar sauce, for dipping.

CRISPY FISH SAUCE WINGS RECIPE (BAKED)

Steps:

• About 20 minutes before you want to bake the wings, pre-heat your oven and take the wings out of the fridge. (This is so that they don't enter the hot oven cold. You want them to go in when they're at room temperature, to keep the meat juicy and tender.)
• Use kitchen towels to dry the skin of the chicken. You want it as dry as possible.
• Lightly coat the wings in baking powder- shake off any excess!
• Place the wings on a wire grill then set over a baking tray, ensuring that the wings do not touch and have gaps in between them. (If not they will steam and get soggy.)
• Bake at 248F/ 120C/ 100C fan for 30 minutes. This low temperature is to render the fat out so that the chicken can get extra crispy. The baking tray will catch the fat drippings, keeping your oven clean!
• After the 30 minutes have passed, increase the temperature to 428F/ 220C/ 200C fan. Bake for another 30 minutes (or till cooked as the exact cooking size may differ depending on the size of your wings. When the chicken is fully cooked, the juices should run clear and the thickest part of the wing should measure 165F/ 74C.)
• Whilst the wings are baking, add the sauce ingredients to a pot and bring to a boil. Boil for 5-10 minutes on medium-high heat till it forms a sticky glaze. (Stir every now and then so it doesn't burn in the pot.)
• Once the wings are out of the oven, toss in the sticky glaze then serve and enjoy!
• Garnish with fresh herbs such as coriander or green onions