Asian Wings

Fish Sauce Lime HabaNANO Chicken Wings

Ingredients

For the wings

• 2.5–3 lb chicken wings (flats and drums)

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

Marinade

• 3 tbsp fish sauce

• 3 tbsp fresh lime juice

• 2 tbsp honey

• 1–2 tbsp habaNANO chili oil

• 1–2 tsp habaNANO seasoning (if using a dry blend)

• 1 tsp garlic powder

• 1 tbsp neutral oil (canola or avocado)

Optional garnish

• Extra lime wedges

• Chopped cilantro or green onion

• Extra drizzle of habaNANO chili oil

Instructions

1. Prep the wings

• Pat wings very dry with paper towels.

• Toss with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder so they’re lightly seasoned all over.

2. Make the marinade

• In a bowl, whisk together fish sauce, lime juice, honey, habaNANO chili oil, habaNANO seasoning, garlic powder

• Taste: it should be salty, tangy, sweet, and spicy. Adjust honey or lime if needed.

3. Marinate

• Add wings and marinade to a large bowl or zip bag, toss to coat evenly.

• Marinate in the fridge at least 2 hours, up to overnight. Flip halfway if you can.

4. Cook (oven or air fryer)

Oven method

• Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.

• Arrange wings on the rack in a single layer, shaking off excess marinade.

• Bake 35–40 minutes, flipping once, until browned and cooked through (internal temp 175–185°F).

• For extra caramelization, broil 2–3 minutes at the end, watching closely.

Air fryer method

• Preheat air fryer to 380°F. Lightly oil the basket.

• Arrange wings in a single layer (cook in batches if needed).

• Air fry 20–24 minutes, shaking or flipping halfway, until crisp and cooked through.

• For a deeper char, finish at 400°F for 3–5 minutes.

5. Finish and serve

• While hot, you can toss the wings with 1–2 extra teaspoons of honey plus a light drizzle of habaNANO chili oil if you want a glossy, sticky finish.

• Garnish with cilantro or green onion and serve with lime wedges and extra habaNANO on the side.