Cambodian Hot Wings Recipes

Two of my most requested hot chicken wings recipes: lemongrass basil wings and kaffir lemon wings.

for gluten-free coated crispy wings, i like coating them with rice flour and equal part cornstarch. you can also skip the rice flour which i do sometimes as well. while i wait for the oil to warm up, im have sliced up some lemongrass.

Heat 2 inches of oil in a heavy duty pan over medium-high heat. Once oil is hot (reaches 350 degrees or when it bubbles to a drop of water) begin frying chicken in batches until golden brown and cooked through, 8-10 minutes.

You want to make sure that the food has enough space around it without touching. This helps make sure that the exterior is crisp. If food is too close together, it’ll steam instead of fry and won’t be as crispy.

smash up about 4 cloves of garlic and some chili pepper.
in another pan, heat up a tablespoon of oil and saute the lemongrass and garlic and chili paste.
1 tablespoon of sugar and
one tablespoon of oyster sauce.
a splash of fish sauce and
a splash of soy sauce
1/4 cup of water

The amount of each ingredient will vary depending on the amount of chicken wings you have. msg is optional
and garnish with some hot basil if you have some but still good without it.

for this next one, it’s the kaffir lemon wings. it’s a larger batch so the amount of ingredients will also double, so please adjust accordingly. Start by heating up 1 third cup of water and a quart stick of unsalted butter.
2 tablespoons brown or white sugar
2 tablespoons oyster sauce
2 tablespoons fish sauce
1/2 tablespoon garlic powder
some crushed black pepper
1-2 tablespoons of fresh lemon juice
top with some shredded kaffir lime leaves
and lemon zest or peels

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