Directions

1. In large bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 tablespoons Marie Sharp’s Garlic Habanero Pepper Sauce, and 1 tablespoon brown sugar to dissolve, then stir in pressed garlic and toss with wings. Refrigerate at least 1 hour and up to 3 hours.

2. Heat air fryer on 400. Transfer wings to air fryer (discard marinade), set timer to 15 minutes, press Start and cook 8 minutes.

3. Toss shishito peppers with 2 tsp oil and ¼ teaspoon salt. Flip wings, scatter shishito peppers around wings, and continue cooking until wings are cooked through and peppers are browned in spots, 7 minutes more. Transfer to platter.

4. Meanwhile, in small skillet, heat remaining 2 tablespoons oil and sliced garlic on low, stirring, 4 minutes. Add chili and cook until garlic is golden brown and crisp, about 3 minutes more. Remove from heat and stir in remaining lime juice, fish sauce, Marie Sharp’s Garlic Habanero Pepper Sauce, and brown sugar. Spoon over wings and peppers and sprinkle with herbs.  Enjoy.