6-8 chicken wings

1 Maggi chicken bouillon cube

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

black/white pepper

1 yellow onion

1 bunch scallion
1 Tbsp fresh orange juice

3 Tbsp fish sauce

4 Tbsp water

3 Tbsp sugar

1 teaspoon lime juice

homemade Thai chili paste (1 part blended Thai chilies with 1/3 part vinegar)

1.  Cut wings.  Marinate with orange juice, pepper, chicken bouillon, onion powder, and garlic salt powder for 30 minutes to an hour.

2.  Mix the spicy nuoc mam (sweet and sour fish sauce):  I omitted the chili sauce this time.

• 3 Tbsp fish sauce
• 4 Tbsp water
• 3 Tbsp sugar
• 1 teaspoon lime juice
• homemade Thai chili paste (1 part blended Thai chilies with 1/3 part vinegar)

3.  Chop the onions.

4.  Lay the wings onto the mesh rack without overlapping the meat.  Spray with vegetable oil for extra crispiness (optional).  Air fry for 13 minutes at 375 F degrees.

5.  While you are air frying this side, heat up the fish sauce mixture for a minute or two until it is caramelized or thicken.

6.  Flip the wings over.   Air fry for 10 more minutes or until golden.

7.  Air fry the onions for 10 minutes on 400 degrees F.

8.  Toss the wings and onion in the thickened spicy fish sauce mixture and serve immediately. Enjoy!

That’s my boy watching me cook for the first time.  Thank him for not fussing for an hour for me to complete this pictorial.