Make the marinade:

Add coconut milk, cilantro, lime juice, lemongrass, chilis, ground cumin, ground coriander, garlic, salt, and fish sauce to a blender cup. Blend until smooth.

Marinate the wings:

Place the wings in a container and pour the marinade over the wings. Make sure the wings are evenly coated. Marinate overnight for best flavor, or 6 hours minimum.

Airfry or broil the wings:

To Airfry:

Spray the pan with non-stick spray. Wipe excess marinade off of the wings and place the wings on the tray. You can either airfry one tray at a time or do 2 trays at once. If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Air fry for 20-25 minutes at 400 degrees. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.

To Broil:

Spray a rimmed baking sheet with oil and place the wings skin side up.

Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.

Reduce the Marinade to make a dipping sauce:

While the wings are cooking, make the dipping sauce. Pour the marinade into a small pan and bring to a simmer over high heat. Lower the heat to medium and simmer for 3-5 minutes, stirring regularly so the thickening sauce does not burn. Do not taste the sauce until it has finished simmering and any potential bacteria has been killed.

Serve the wings:

Transfer the wings to a large platter with the sauce on the side, garnishing with some wedges of lime if desired. Serve immediately.