Crispy Cambodian Fried Chicken Wings
- In a large mixing bowl, mix fish sauce, sugar, salt and pepper, and minced garlic.
- Add chicken wings, toss and let marinade in fridge for 20 minutes. (Longer is ok too)
- In a large bowl, place corn starch and coat the chicken wings. Shake off excess flour.
- Add 1 tbsp of butter if you want that extra garlic butter flavour. For a healthier version, you do not need to add any oil. The chicken wings will give off enough oil for cooking.
- Using a pair of tongs, add the chicken wings to the air fryer basket.
- First Fry: Turn on Air Fryer and set timer to 20 minutes at 375F, flipping halfway.
- Second Fry: Air Fry for 5 minutes at 400F.
- Enjoy that glass of wine and come back with the timer beeps.
- Removes wings with kitchen tongs and let rest on a wire rack or paper towels for few minutes. Be careful - the chicken wings are VERY HOT straight out of the air fryer! You do not want to burn your tongue!
Dipping Sauce
- In a small bowl, whisk together lime juice, white pepper powder and black pepper salt. You will want enough pepper so that the lime juice turn into a grey-ish colour.
Dip your wings in that peppery lime sauce and enjoy!