This quick snack re-crisps leftover cooked chicken wings in the airfryer, then tosses them in a caramelised fish sauce, garlic and sugar glaze. The salty-sweet balance that defines Vietnamese cooking makes these wings perfect for a late-night bite.
Arrange the leftover chicken wings in a single layer in the airfryer basket and heat at 200°C for 8 minutes until crisp; without an airfryer, use a preheated 200°C oven for the same time.
Melt the butter in a small pan and cook the garlic until fragrant, then add the fish sauce and sugar and stir for 2 minutes until it thickens slightly.
Toss the crisped wings into the hot glaze and mix well so every piece is coated.
Drizzle the wings lightly with lemon juice, scatter over the sliced chilli and serve right away.
If the wings are crowded in the airfryer basket they will not crisp evenly, so heat them in two batches if needed. The fish sauce glaze thickens quickly, so keep stirring right up until you take it off the heat. Allergens: contains fish (fish sauce) and dairy.
Kalan tavuk kanatlarını airfryer'da 200 derece yerine biraz daha düşük sıcaklıkta ısıtsam sos daha az yanar mı, yoksa tarifte yazan 8 dakikalık süre kanatları yeterince çıtırlatmaz mı?
200 derece kanatların dışını çıtırlatmak için gerekli, sos ayrı tavada hazırlandığı için yanma riski yok; isterseniz sıcaklığı biraz düşürüp süreyi birkaç dakika uzatabilirsiniz.
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