Crispy chicken wings with Cambodian tuk trey dipping sauce

Crispy chicken wings with Cambodian tuk trey dipping sauce

Recipe and styling by Sarah Dall

Photograph by Donna Lewis

Crispy chicken wings with Cambodian tuk trey dipping sauce

Print Recipe
Serves: 4 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

1

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.

2

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.

Send this to a friend