Cambodian Wings | Cruise Mekong River

Cambodian Wings

Cambodian Wings

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


1 In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
2 Cut wings at joints. Discard tips and place wings in a baking dish.
3 In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
4 Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
5 Preheat oven at 350.
6 Bake wings without cover for 30 minutes or till golden brown.
7 Brushed prepared honey sauce evenly on cooked wings.
8 Return wings to oven, continue to bake for 5 more minutes before serving.
9 Serve hot or warm.

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