1. In a large bowl, combine chicken wings, fish sauce, white pepper, salt, sugar, and grated garlic, Toss to coat evenly.
2. Add the zest of one lime (optional) for extra brightness. Marinate for at least 15 minutes, or ideally overnight for maximum flavour penetration.
3. While the wings marinate, heat a saucepan over medium heat.
4. Add honey and cook until it bubbles and starts to darken around the edges. Be careful not to burn the honey.
5. Add sliced red chillies according to your desired heat level. For a milder option, substitute red pepper flakes.
6. Reduce heat slightly and let the chillies cook in the honey mixture until they become softened and slightly sticky.
7. Turn off the heat and stir in the fish sauce and water (2-3 tablespoons until desired consistency). This will prevent the glaze from becoming too thick as it cools. The consistency should be slightly runnier than honey so that the wings can be easily coated.

Cook:

Air Fryer: Preheat your air fryer to 190°C (375°F). Arrange the wings in a single layer in the air fryer basket, ensuring they don’t overcrowd. Cook for 10 minutes, then flip the wings and cook for another 7-8 minutes or until golden brown and cooked through. Adjust the cooking time slightly depending on your air fryer model.

Oven: Preheat your oven to 220°C (425°F). Set a wire rack over a baking sheet, and arrange the wings on the rack in a single layer. Bake for 8-10 minutes on one side, then flip the wings and bake for another 8-10 minutes on the other side or until golden brown and cooked through.

1. Transfer the cooked wings to a clean bowl.
2. Pour the hot honey fish sauce glaze over the wings and toss to coat evenly.
3. Sprinkle with chopped peanuts and garnish with additional sliced red chilli (optional) and sliced spring onions.
4. Serve immediately and enjoy the explosion of flavours!