Cambodian Wings
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 4 serving(s)
Categories
- Appetizer
- Lunch/Snacks
- Asian
- Cambodian
- Baked
Allergens
- Shellfish
- Soy
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Khmer Krom baked chicken wings with sweet and spicy sauce is another delicious variation on some of the Cambodian recipes I received from students....NEW note-- as for being authentic or "really" Cambodian, all I can tell you is that I've had similar chicken at three different students' homes and this was from one student's grandmother. It's pretty good regardless!
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Equipment
Small bowls, Baking dish, Oven, Pastry brush
Ingredients
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 5 teaspoons oyster sauce
- 1 teaspoon hot chili-garlic sauce (more is better)
- 1 1/2 lbs approx 10 chicken wings
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated fresh gingerroot
- 2 garlic cloves, minced
- 1 stalk green onion, finely minced
- 1/4 teaspoon black pepper
Instructions
In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
Cut wings at joints. Discard tips and place wings in a baking dish.
In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
Preheat oven at 350.
Bake wings without cover for 30 minutes or till golden brown.
Brushed prepared honey sauce evenly on cooked wings.
Return wings to oven, continue to bake for 5 more minutes before serving.
Serve hot or warm.
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