Garlicky Wings & Shishito Peppers
- 20m Prep Time
- 15m Cook Time
- 25m Ready In
Crispy air-fried chicken wings tossed with blistered shishito peppers in a savory-sweet garlic-chile sauce. A quick and flavorful dish perfect for a weeknight dinner.
Ingredients
- 3 tbsp fish sauce divided
- 2 tbsp lime juice divided
- 1 packed brown sugar divided
- 4 clove garlic 2 pressed and 2 thinly sliced
- 2 lbs chicken wings
- 1/2 lbs shishito peppers
- 2 canola oil
- Kosher salt
- 1 small red chile thinly sliced
- Chopped cilantro and torn basil for serving
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 280 mg
- Iron: 3.52 mg
- Magnesium: 91.4 mg
- Phosphorus: 491 mg
- Potassium: 1032 mg
- Zinc: 4.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 lbs chicken wings
- 1/2 lbs shishito peppers
- 2 canola oil
- Kosher salt
Prepare
- 3 tbsp fish sauce, divided
- 2 tbsp lime juice, divided
- 1 packed brown sugar, divided
- 4 clove garlic, 2 pressed and 2 thinly sliced
- 1 small red chile, thinly sliced
- Chopped cilantro and torn basil, for serving
Let's Cook
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Step 1.
In a large bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon lime juice, and 1 tablespoon brown sugar until dissolved. Stir in the pressed garlic, then add the chicken wings and toss to coat. Cover and refrigerate for at least 1 hour and up to 3 hours.
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Step 2.
Preheat the air fryer to 400°F. Transfer the wings to the air fryer basket, discarding the marinade. Cook for 8 minutes.
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Step 3.
While the wings cook, in a small bowl, toss the shishito peppers with 2 teaspoons canola oil and ¼ teaspoon salt. Set aside.
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Step 4.
After 8 minutes, flip the wings and scatter the shishito peppers around them. Continue cooking until the wings are cooked through and the peppers are browned in spots, about 7 minutes more. Transfer everything to a platter.
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Step 5.
Meanwhile, combine 2 tablespoons canola oil and the sliced garlic in a small microwave-safe bowl. Microwave in 30-second intervals until the garlic is sizzling and fragrant, about 1 to 2 minutes total. Remove from the microwave and stir in the sliced red chile, remaining 1 tablespoon fish sauce, remaining 1 tablespoon lime juice, and remaining 1 teaspoon brown sugar. Spoon the sauce over the wings and peppers, then sprinkle with chopped cilantro and torn basil.