Maggi Chicken Wings

Place chicken wings in a dish. Add 2 tbsp Maggi seasoning and 1 tbsp fish sauce. Toss well until the liquid is mostly absorbed. Marinate for at least 20 minutes, or overnight for best results.

Sift 1/4 cup all-purpose flour over the marinated wings. Toss until the wings are lightly and evenly coated with a tacky flour layer.

Brush or spray the air fryer rack with 1 tbsp cooking oil. Arrange the floured wings in the air fryer basket, ensuring they are not touching too much. You may need to cook in two batches.

Lightly brush the top of the wings with additional cooking oil. Air fry at 400°F (200°C) for 10-12 minutes, or until golden brown and cooked through. Do not flip the wings to maximize browning on the thick-skin side.

While the wings are cooking, pound 2 cloves garlic, 1/2 tsp white peppercorns, and 2 tbsp chopped cilantro stems into a fine paste using a mortar and pestle.

In a small bowl, combine 2 tbsp Maggi seasoning, 2 tbsp oyster sauce, and 2 tbsp water. Stir to loosen the oyster sauce. Chop 2 tbsp palm sugar and set aside.

Heat a wok or large pan over medium heat. Add 1 tbsp cooking oil and the herb paste. Sauté for a few minutes until it starts to turn golden around the edges. Do not let it brown too much or it will become bitter.

Add the liquid sauce mixture and chopped palm sugar to the wok. Bring to a boil and simmer for about 1 minute, stirring until the palm sugar is completely dissolved and the sauce has slightly reduced. Turn off the heat and let it sit while waiting for the remaining wings to cook.

Once all wings are air-fried, turn the heat back on to medium for the sauce. Bring the sauce to a gentle boil.

Add all the air-fried wings and any accumulated juices to the wok. Toss continuously until the sauce is no longer pooling at the bottom and has coated the wings, slightly thickening. Turn off the heat immediately to prevent the sugar from burning.

Plate the sticky wings and garnish with 1 tbsp chopped cilantro leaves.