Recipe
Thai Chicken Wings In Air Fryer (Paleo, Whole30, Keto)
Crispy-skinned chicken wings seasoned with fish sauce and warm spices, then air-fried to golden perfection and served with tangy jaew sauce.

Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
3
Net carbs
0g
Appliance
Air fryer
Sign in required
Unlock household features
Sign in with your household email to save preferences, add cook notes, and add recipes to your meal plan.
Household sign-in
Sign in to access all features
Favorites, cook notes, and meal planning require household sign-in.
Email me a sign-in linkIngredients
What you need
Adjust servings
3 servings- 1.25-1.5 lbs chicken wings (wings and drumette separated)
- 2 tsp fish sauce
- Less than 1 tsp white pepper
- 1 tsp cumin powder (optional)
- Olive oil spray
- Jaew dipping sauce
- 2-3 whole Thai red chili peppers (alt. 1 red serrano or fresno chili, optional)
- 1-2 tbsp chopped cilantro (optional)
- Lime wedges
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Preheat the air fryer to 390F while you prep the ingredients so the first batch starts crisp.
- 1. Arrange wings in a shallow pan and coat with fish sauce, then season both sides with white pepper and cumin powder.
- 2. Let wings sit for exactly 10 minutes total, turning them over at the 5-minute mark to season evenly, then blot completely dry with paper towels.
- 3. Lightly oil the air fryer basket and arrange wings in a single layer with space between each piece.
- 4. Cook at 400°F for 10 minutes, flip the wings, then cook another 10 minutes until both sides turn golden and crispy.
- 5. While wings cook, prepare the jaew dipping sauce and let it rest at room temperature for 10-15 minutes to develop flavor.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 6. Garnish finished wings with chopped chilies and cilantro if desired, and serve alongside lime wedges and individual bowls of dipping sauce.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
I Heart Umami · IMPORTED
Rated 5/5 from 17 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.