Maggi seasoning sauceUsed to marinate the wings and again in the sauce~3 tbspest.
Fish sauceUsed for marinating the wings~1 tbspest.
All-purpose flourSifted over the wings to create a light coating~½ cupest.
Cooking oilBrushed/sprayed on wings before air frying, also used to sauté the aromatics~3 tbspest.
GarlicPounded into paste as part of the 'three friends' herb base~4-5 clovesest.
White peppercornsPounded into paste as part of the 'three friends' herb base~1 tspest.
Cilantro stemsChopped and pounded as part of the herb base; leaves reserved for garnish~¼ cupsest.
Oyster sauce
~2 tbspest.
WaterUsed to mix the liquid seasoning for the sauce~¼ cupsest.
Palm sugarChopped, adds sweetness and stickiness to the sauce~2 tbspest.
Cilantro leavesChopped for final garnish~¼ cupsest.
Steps
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1
Toss the chicken wings with Maggi seasoning and fish sauce, massaging for about a minute so the seasoning is absorbed rather than pooling at the bottom. Let marinate for at least 20 minutes, or overnight in the fridge.
2
Sift the flour over the marinated wings in two additions, tossing lightly after each, to build a light, tacky flour coating that will help the sauce cling later.
3
Brush or spray oil on the air fryer rack, arrange the wings thick-skin side up without crowding (cook in batches if needed), brush the tops lightly with oil, then air fry at 400°F (about 200°C) for 10–12 minutes depending on size. Deep frying or baking also work.
4
While the wings cook, pound the garlic, white peppercorns, and chopped cilantro stems into a fine paste using a mortar and pestle — this classic Thai aromatic base is called 'three friends'.
5
Mix Maggi seasoning, oyster sauce, and water together into a liquid seasoning mixture, and chop the palm sugar to have ready.
6
Once the second batch of wings goes in to cook, start the sauce: heat a little oil in a wok, add the pounded aromatic paste, and sauté over medium heat for a few minutes until the edges just turn golden — don't let it brown or it will taste bitter.
7
Pour in the liquid seasoning mixture and chopped palm sugar, boil for about a minute until the sugar fully dissolves and the sauce reduces slightly, then turn off the heat and set aside until the wings are done.
8
Once all the wings are done, reheat the sauce to a boil, add all the wings (including any juices from the bowl), and toss until no liquid pools at the bottom and the sauce evenly coats and slightly thickens on the wings, then turn off the heat.
9
Plate the wings and garnish with chopped cilantro leaves before serving.
PrimedTableBETA
