Five-Spice Wings

Makes 4 to 6 servings

Dipping Sauce:
¼      cup fish sauce
¼      cup granulated sugar
1      garlic clove, finely chopped
1      small Thai chile, thinly sliced (or ½ jalapeño, seeded
        and thinly sliced)
1      tablespoon fresh lime juice
1      tablespoon chopped fresh cilantro
1      tablespoon chopped fresh mint
2      tablespoons thinly sliced green onions

Nutritional information per serving (1 teaspoon sauce):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g• chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g

1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick cooking spray. Reserve.
2. Sprinkle the salt and five-spice powder evenly over the chicken wings. Cook as instructed in previous wing recipes.
3. While the wings are cooking, prepare the dipping sauce. Put the fish sauce, sugar, garlic and chile in a small saucepan set over medium-low heat. Cook until sugar has dissolved. Remove to cool to room temperature. Once cool, add the remaining ingredients and stir to combine. Transfer to a serving bowl and serve alongside the hot
wings when ready.