Name: Crispy chicken wings with Cambodian tuk trey dipping sauce
Cook time: 45 min
Yield: 4
Ingredients: 8 chicken wings; 20g butter, melted; salt and freshly ground black; pepper, to taste; TUK TREY DIPPING SAUCE; 30ml (2 tbsp) palm sugar; 30ml (2 tbsp) fish sauce; 30ml (2 tbsp) lime juice; 65ml water; 1 garlic clove, peeled and crushed; 10ml (2 tsp) chilli paste; 100g roasted peanuts, finely chopped; Lime wedges, to serve

Recipe and styling by Sarah Dall

Photograph by Donna Lewis

Print Recipe

Crispy chicken wings with Cambodian tuk trey dipping sauce

Serves: 4

Cooking Time: 45 mins

Ingredients

8 chicken wings
20g butter, melted
salt and freshly ground black
pepper, to taste
TUK TREY DIPPING SAUCE
30ml (2 tbsp) palm sugar
30ml (2 tbsp) fish sauce
30ml (2 tbsp) lime juice
65ml water
1 garlic clove, peeled and crushed
10ml (2 tsp) chilli paste
100g roasted peanuts, finely chopped
Lime wedges, to serve

Instructions

Preheat the oven to 180°C. Place the chicken wings on a roasting tray, brush with melted butter and season with salt and pepper. Roast in the oven until crispy, 45 minutes.

For the tuk trey, mix together the palm sugar, fish sauce, lime juice, water, garlic and chilli paste, and stir until the sugar has dissolved. Season accordingly. Add the finely chopped nuts just before serving with the crispy chicken wings. Place some lime wedges on the plate for squeezing over.

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com

Crispy chicken wings with Cambodian tuk trey dipping sauce

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Crispy chicken wings with Cambodian tuk trey dipping sauce

Ingredients

TUK TREY DIPPING SAUCE

Instructions

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