Air-fried chicken wings in a sweet-salty Maggi, oyster sauce and palm sugar glaze

Toss the wings with Maggi seasoning and fish sauce for about a minute, until little liquid pools at the bottom.

Marinate at least 20 minutes, or overnight.

In a flat, wide dish, sift half the flour over the wings, toss, sift in the rest and toss again for a light tacky coating.

Oil the air-fryer rack, set the wings thick skin side up without touching, in two batches; brush the tops lightly with oil.

Air fry at 400F for 10 to 12 minutes depending on size.

Pound garlic, white peppercorns and chopped cilantro stems into a fine paste in a mortar and pestle (sam klu).

Stir together Maggi, oyster sauce and water; chop the palm sugar.

In a wok, saute the paste in a little oil on medium heat a few minutes until golden at the edges, not brown or it turns bitter.

Add the liquid mixture and the palm sugar; boil about a minute until the sugar dissolves and the sauce reduces slightly; turn off.

Bring the sauce back to a boil on medium heat; add all the wings and their juices and toss until no sauce pools at the bottom, without overdoing it as the sugar can burn.

Plate and garnish with chopped cilantro leaves.