Instructions

• Pat the 2 pounds chicken wings dry with paper towels. In a large bowl, combine 1 tablespoon red curry paste, 2 teaspoons lemongrass paste, 1 tablespoon fish sauce, and 1 tablespoon soy sauce (low sodium). Add the wings and toss until evenly coated. Sprinkle 2 tablespoons cornstarch over the wings and toss again so they are evenly coated.
• Preheat your air fryer to 400°F. Arrange the wings in a single layer in the air fryer basket (cook in batches if needed to avoid crowding).
• Air fry the wings at 400°F for 10 minutes. Flip each wing and air fry for another 10 minutes (20 minutes total), or until the wings are cooked through and the exterior is crisp (internal temperature should reach 165°F).
• While the wings cook, make the dipping sauce: in a small saucepan combine 1/2 cup coconut milk, 2 tablespoons chili garlic sauce, 1 teaspoon honey, 1/2 cup peanut butter, 2 tablespoons lime juice (freshly squeezed), and 1 tablespoon soy sauce (low sodium). Cook over medium-low heat, stirring or whisking occasionally, until the mixture is smooth and warmed through.
• Taste the sauce and adjust seasoning if desired by adding more soy sauce, honey, or lime juice. Serve the air-fried wings with the coconut–peanut chili sauce on the side.