Sticky Asian chicken wings

Name: Sticky Asian chicken wings
Cook time: 30 min
Yield: 4-6
Cuisine: Asian
Ingredients: 800g chicken wings; ½ cup Kewpie mayo to serve; fresh lime wedges to serve

Steeped in an Asian-inspired marinade then cooked to a crisp in an air fryer, these wings are the perfect blend of sweet, sticky, and savoury.

Katrina Meynink

October 21, 2025

Serve the sticky Asian wings with lime wedges and spicy mayo.Katrina Meynink

easyTime:< 30 minsServes:4-6

This Asian-inspired marinade is an abbreviated version of an endlessly useful dressing from my cookbook, From Salt to Jam. I like to stir a good whack of it through some Kewpie mayo to serve alongside the wings for saucy dredging.

Salting the wings and letting them rest, uncovered, in the fridge overnight before cooking them in the air fryer is the key to maximum crispiness. If you’re short on time, you can skip the pre-salt.

Ingredients

800g chicken wings
½ cup Kewpie mayo to serve
fresh lime wedges to serve

ASIAN-INSPIRED MARINADE

250ml sweet chilli sauce
¼ cup hoisin sauce
2 tbsp fish sauce
juice of 1 lime
1 tbsp grated ginger
1 tbsp grated lemongrass
1 garlic clove
1 cup mixed herbs (Thai Basil, coriander, Vietnamese mint, mint)
3 makrut lime leaves, vein removed

Method

Step 1
Add all the marinade ingredients to a food processor and blend until thoroughly combined. Taste to check for seasoning.
Step 2
Add the wings to a large bowl. Reserve 1-2 tablespoons of marinade and pour the remaining mixture over the wings, tossing to coat evenly. If you have time, pop the wings in the fridge for 1-2 hours to marinate. Otherwise, line the air fryer basket with baking paper (this helps with clean-up afterwards), arrange the wings in a single layer, and cook them at 200C for 15-20 minutes, or until coloured and cooked through.
Step 3
Add the reserved marinade to a medium bowl with the Kewpie mayo and stir to just combine.
Step 4
Serve the wings with the spicy mayo and fresh lime wedges on the side.