Cambodian Phnom Penh Wings (Air Fryer) - 30 Minutes

Name: Cambodian Phnom Penh Wings (Air Fryer) - 30 Minutes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Cambodian
Ingredients: 2 lbs chicken wings; 1 cup corn starch; 2 tbsp fish sauce; 2 tbsp sugar; 4-6 garlic (minced); dash of salt and pepper; 3-4 tbsp white pepper powder; 1 tbsp black pepper salt (I use Wu Hsing brand); 1 lime juice; 1 tbsp butter (for air fryer); 1 stalk fine chopped green onions and cilantro for garnish

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Phnom Penh chicken wings are legendary Cambodian-style fried wings famous for their ultra-crispy coating and addictive lime-pepper dipping sauce (金邊炸雞翅). This copycat Phnom Penh chicken wings recipe recreates the iconic Vancouver restaurant's wings using an air fryer, making them healthier and ready in just 30 minutes. With a fish sauce marinade, potato starch coating, and signature dipping sauce, these wings deliver restaurant-quality crunch without deep frying. These wings are so addictive, you'll want to make a double batch!

Crispy Phnom Penh chicken wings in air fryer basket with lime pepper dipping sauce

> In This Post: Everything You'll Need For The Best Easy Cambodian Crispy chicken wings recipe

These easy chicken wings are perfect party wings and finger food for any occasion - from game day gatherings to Super Bowl parties.

Seasoned lime pepper chicken wings are not your average appetizer for party finger foods. These addictive and crispy wings are restaurant style chicken wings at home that are healthy!

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Vancouver Phnom Penh 金邊小館

I guess it's fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There's this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack asian chicken wings recipe for the past couple decades. Phnom Penh 金邊小館 is located in Chinatown and there is never a shortage of people lining up - a casual rainy weeknight will set you back at least 40 minutes. Yet we all happily comply! I think it's partly because of their garlic butter sauce; and partly because of their crack dipping sauce that makes their 金邊炸雞翅 wings so addictive!

Why This Phnom Penh Wings Recipe Works

Potato starch coating creates a lighter, crispier crust than flour
Fish sauce marinade adds umami without MSG
Double air-frying method (low then high temp) renders fat while crisping skin
Lime-pepper sauce cuts through richness with bright acidity
No deep-frying reduces calories by 40% compared to traditional method

Copy-Cat Phnom Penh Chicken Wings Recipe

To make this super delicious Cambodian air fryer chicken wings recipe at home a little healthier, I don't use any powdered MSG. I substituted the umami flavour with a little fish sauce and brown sugar. I also replaced deep frying the chicken wings in hot oil with an air fryer (that gets you the same restaurant style chicken wings without added oil!)

Why These Three Ingredients Work Together

There's actual food science behind why fish sauce, potato starch, and lime pepper sauce create such an addictive wing. Cambodian street food vendors have perfected this trinity for generations!

Fish Sauce Marinade - Fish sauce is Southeast Asia's secret weapon, loaded with glutamic acid and inosinic acid-the same umami compounds found in aged Parmesan and dry-aged beef. When chicken wings marinate in fish sauce, these amino acids break down proteins on the surface, tenderizing the meat while creating a savoury crust that caramelizes beautifully under heat. The fermented funk mellows completely during cooking, leaving only pure umami depth without any "fishy" taste. It's why these wings taste so complex despite the simple ingredient list.

Potato Starch Coating - Unlike wheat flour that creates a thick, bready crust, potato starch forms a delicate crystalline network when it hits hot air. The starch granules are larger and absorb less oil, creating those signature glass-like shards of crunch that shatter satisfyingly with each bite. Food scientists call this "retrogradation"-as the starch cools slightly between the two frying stages, it forms a rigid structure that stays crispy for hours, not minutes. This is why Asian fried chicken stays crunchier than American flour-coated wings, even when sitting out.

For another ultra-crispy starch-coated recipe, try our Air Fryer Soy Sauce Chicken-it uses the same coating technique for whole chicken pieces.

Lime Pepper Dipping Sauce - The bright acidity of fresh lime juice doesn't just taste good-it chemically cuts through the richness of fried food by breaking down fat molecules on your tongue. White pepper adds floral heat (from piperine compounds) that tingles without overwhelming, while black pepper salt provides savoury contrast. This isn't just flavour; it's palate cleansing. Each dip refreshes your taste buds, which is why you can eat twice as many wings with this sauce versus heavy ranch or blue cheese dressing.

Together, these three elements hit every taste receptor and create textural contrast: the umami-rich meat, the shattering crispy coating, the bright acidic sauce that resets your palate. It's why Phnom Penh wings are so dangerously addictive-your brain never gets flavour fatigue. Each bite tastes as exciting as the first.

Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.

Ingredient Substitutions & Variations

No potato starch? Use cornstarch or rice flour (slightly less crispy)
No fish sauce? Substitute with soy sauce + Worcestershire
Spicier wings? Add cayenne pepper or chili flakes to marinade
Gluten-free? This recipe is naturally GF with potato/corn starch
Make ahead? Marinate wings up to 24 hours for deeper flavour

Phnom Penh Chicken Wings Shopping List

Meat Counter

2 lbs chicken wings (or wingettes/drumettes)

Produce Section

4-6 cloves fresh garlic
1-2 fresh limes
Green onions (optional garnish)
Fresh cilantro (optional garnish)

Asian Aisle

Fish sauce (Red Boat or Three Crabs brand)
Potato starch OR cornstarch
White pepper powder
Black pepper salt (Wu Hsing brand) OR regular black pepper

Baking/Spices Aisle

Brown sugar (or white sugar)
Salt
Ground white pepper (if not in Asian aisle)

Dairy (Optional)

Butter (1 tablespoon for extra richness)

Already Have at Home?

Pro Tip: Can't find black pepper salt? Just mix 2 parts ground black pepper + 1 part salt. Works perfectly!

How to Store and Reheat Leftover Wings

Storage: Refrigerate in airtight container for up to 3 days. Store dipping sauce separately.
Reheating: Air fry at 375°F for 5-7 minutes for crispy results. Avoid microwave which makes coating soggy.
Freezing: Freeze uncooked marinated wings up to 3 months. Air fry from frozen, adding 5 extra minutes.

How to Store and Reheat Leftover Wings

Storage: Refrigerate in airtight container for up to 3 days. Store dipping sauce separately.
Reheating: Air fry at 375°F for 5-7 minutes for crispy results. Avoid microwave which makes coating soggy.
Freezing: Freeze uncooked marinated wings up to 3 months. Air fry from frozen, adding 5 extra minutes.

Golden brown Cambodian chicken wings with potato starch coating ready to air fry

Crispy Chicken Wings In The Air Fryer

These chicken wings are dead easy to make. They are light and crispy! A little tangy and sweet! The skin has a nice sugary crunch! It's almost magic! All you need is some five minutes of prep time and 25 minutes of cooking time in the Air Fryer at 375F (you barely even have to lift a finger! You can go and enjoy that glass of wine and Netflix).

Close-up of ultra-crispy air fryer chicken wings with lime wedges and garnish

Crispy Fried Chicken Batter

You will need a splash of fish sauce, brown sugar, corn starch or potato starch or rice flour, salt and ground white pepper for the crispy fried chicken batter and marinade.

Dipping Crack Sauce (Phnom Penh Wings Dipping Sauce)

For the dipping sauce, you will need lime juice, white pepper powder and black pepper salt (I use Wu Hsing brand but you can find similar ones at any Asian supermarket). You can also use regular ground black pepper if you can't find it. You can also add some Chinese Five Spice Powder for extra flavour!

I highly encourage you to make extra dipping sauce... you'll want to double-dip!

Best Air Fryer Wing Tips

Remember to marinate the chicken wings in a large bowl for at least 20 mins to 1 hour. Let the umami flavours develop and soak thoroughly. Use a marinade mixture for that pop of umami and depth of flavour for your Phnom Penh Wings recipe.
Crispy chicken wings are air fried twice: first at a low temperature to cook through the meat, and the second at high heat to push out the excess oil and create the crunch!
Potato Starch: Coating your phnom penh fried chicken wings with potato starch or rice flour makes all the difference in making these crispy golden brown chicken wings! It is night and day compared to using plain old flour! Potato starch has a bit more grit and, when fried, creates little balls of crunchiness. It is lighter yet crispier and crunchier!

Best Air Fryer Cooking Method and Tips

This small kitchen appliance can be intimidating if you've never cooked with an air fryer. However, I swear by its convenience and versatility and rapidly circulating hot air to cook crispy food without too much oil!

Here are a few tips for anyone who has (or is planning on getting) an air fryer! I guarantee you will fall in love with this machine the first time cooking with it!

What is the best temperate to air fry chicken wings?

To make next level crispy Phnom Penh chicken wings, it is best to air fry wings twice at 375F and 400F the second time to mimic the high heat temperature of a roaster. Don't worry! Your flatties will still be tender with just the right about of crispy skin.

How long should I air fry wings?

Khmer Chicken wings cook for 25 minutes with a beautiful crispy skin, depending on the size and thickness of the wings. This also depends on the model and size of your air fryer oven, so you may want to reduce or increase the air frying time by one to two minutes.

Do I need to preheat the air fryer?

Based on experience, you should always preheat the air fryer before filling it with food. Doing this makes the air fryer's temperature more consistent, and your food will cook more evenly. Simply preheat your air fryer for two to three minutes before cooking.

How to choose the right air fryer?

Choosing the right air fryer for your kitchen depends on your lifestyle, available counter space, and if you intend to cook small or big-batched meals. We like the supersized XL pressure cooker and 7.6L cooking pot that is big enough to cook a small chicken, air fryer potstickers or one large head of broccoli inside like THIS Ninja Foodi Air Fryer!

How to clean air fryers easily?

Use air fryer parchment paper and line the bottom of the pan for easy clean-ups. Then wash the air fryer basket with warm soapy water.

Next time you crave fried chicken but don't want another Kentucky Fried Chicken or wings drenched in classic buffalo sauce or bbq sauce, opt for this signature dish!

These homemade wings have the crispiest skin and a juicy meat center! I guarantee easy wings are the BEST phnom penh chicken wings you will ever make in your own home with our unsuspecting Phnom Penh secret ingredient! You'll never have to order restaurant wings for takeout again!

If you enjoy ike this healthy chicken recipe, add this family-style recipe to your easy weeknight meal menu! Also, check out our next level Air Fried Crispy Soy Chicken Recipe!

Frequently Asked Questions (FAQs)

People Also Ask About this Cambodian Phnom Penh Wings Recipe - Here are the most common questions I get about making these crispy Phnom Penh Wings:

What makes Phnom Penh chicken wings different?

Phnom Penh wings are distinct for their potato starch coating (creating extra crunch), fish sauce marinade (for umami), and signature lime-white pepper dipping sauce. Unlike buffalo or BBQ wings, these have a light, crispy texture with Southeast Asian flavors.

Can I make Phnom Penh wings without an air fryer?

Yes! Bake at 420°F for 45 minutes, flipping every 20 minutes. Or deep-fry at 350°F for 8 minutes, then 375°F for 3-4 minutes for extra crispiness.

What can I substitute for fish sauce in chicken wings?

Use soy sauce mixed with a pinch of anchovy paste, or Worcestershire sauce with a dash of soy sauce. However, fish sauce provides authentic Cambodian flavour.

Why use potato starch instead of flour?

Potato starch creates a lighter, crispier coating than all-purpose flour. It forms tiny crunchy crystals when fried, resulting in that signature glassy crunch of Asian fried chicken.

How do I keep air fryer wings crispy?

Don't overcrowd the basket, use potato starch coating, air fry twice (low then high temp), and let wings rest on a wire rack instead of paper towels, which trap steam.<

What does Phnom Penh wings dipping sauce taste like?

The sauce is tangy from fresh lime juice, spicy from white and black pepper, and slightly salty. It's bright, zesty, and completely addictive - not creamy like ranch or buffalo sauce.

How to make chicken wings crispy?

The secret to crispy chicken wings is coating them in potato starch or cornstarch instead of flour, then cooking at two temperatures. First air fry at 375°F for 20 minutes to render fat and cook the meat through, then increase to 400°F for 5 minutes to crisp the skin. Pat wings completely dry before coating-moisture is the enemy of crispiness. The starch creates a light, glass-like coating that shatters when you bite into it.

How to air fry chicken wings?

Marinate wings for 20 minutes, coat in potato starch, then arrange in a single layer in the air fryer basket without overcrowding. Preheat your air fryer to 375°F, then cook wings for 20 minutes, flipping halfway through. Increase temperature to 400°F and air fry for another 5 minutes until golden and crispy. Let wings rest on a wire rack for 2-3 minutes before serving to maintain crunch. This double-frying method mimics restaurant-style results.

How to make crispy wings without deep frying?

Air frying is the best alternative to deep frying for crispy wings. The rapid air circulation creates the same crispy exterior as deep frying but uses 70% less oil. Key steps: use potato starch coating (not flour), don't overcrowd the basket, cook at two temperatures (low then high), and let wings rest on a wire rack instead of paper towels. You can also bake wings at 420°F for 45 minutes on a wire rack, flipping every 20 minutes for crispy results without any oil.

How to get crispy skin on chicken wings?

Crispy skin comes down to three things: removing moisture, using the right coating, and proper heat. Pat wings completely dry with paper towels, then coat in potato starch which absorbs surface moisture and creates a crunchier texture than flour. Air fry using the two-stage method-lower temperature first to render the fat under the skin, then high heat to crisp and brown. Avoid saucing wings until serving, as wet sauces make the coating soggy. For extra crispiness, let marinated wings air-dry uncovered in the fridge for 1-2 hours before coating.

How long to air fry chicken wings?

Air fry chicken wings for a total of 25 minutes: 20 minutes at 375°F (flipping halfway at 10 minutes), then 5 minutes at 400°F for the final crisp. Cooking time depends on wing size-larger wings may need an extra 2-3 minutes, while smaller wingettes might be done in 23 minutes. Wings are ready when they reach 165°F internal temperature and the skin is golden brown and crispy. Always preheat your air fryer for 2-3 minutes before adding wings for even cooking.

What makes Phnom Penh chicken wings different from other Asian wings?

Phnom Penh wings are distinct for their potato starch coating that creates an ultra-light, crispy shell, fish sauce marinade that adds umami depth, and the signature lime-white pepper dipping sauce instead of sweet glazes. Unlike Korean wings with sticky sauces or buffalo wings with butter-based coatings, these Cambodian-style wings stay dry and crispy with a bright, tangy sauce on the side for dipping.

Can I make Phnom Penh wings without an air fryer?

Yes! Bake wings at 420°F for 45 minutes on a wire rack set over a baking sheet, flipping every 20 minutes. For traditional results, deep fry at 350°F for 8 minutes, then increase oil to 375°F and fry for another 3-4 minutes until golden. The air fryer method is healthiest, using minimal oil while achieving the same crispy texture as deep frying.

What can I substitute for fish sauce in chicken wings?

Mix 2 tablespoons soy sauce with 1 teaspoon Worcestershire sauce and a pinch of sugar as a fish sauce substitute. For deeper umami, add a small amount of anchovy paste (¼ teaspoon) to the soy sauce mixture. However, fish sauce provides the most authentic Cambodian flavour and the fermented taste completely mellows during cooking, leaving only savoury depth.

Are air fryer chicken wings healthy?

Yes! Air fryer wings contain 70-80% less fat than deep-fried wings since they cook in their own rendered fat rather than absorbing oil. A serving of air-fried Phnom Penh wings has approximately 130 calories versus 200+ for deep-fried versions. Using fish sauce instead of MSG and potato starch instead of heavy batter keeps this recipe lighter while maintaining authentic flavour and crunch.

Can I make these wings gluten-free?

Yes! This recipe is naturally gluten-free when using potato starch or cornstarch for coating-both are gluten-free alternatives to wheat flour. Ensure your fish sauce brand is gluten-free (most are, but check labels as some contain wheat). The recipe contains no breadcrumbs, flour, or other gluten-containing ingredients, making it perfect for gluten-sensitive diets.

Other Asian Air Fryer Recipes You'll Love

Once you master these Cambodian-style wings, you'll want to explore more Asian wing flavours in your air fryer! These recipes use similar techniques-potato starch coatings, umami-rich marinades, and the double-fry method-to achieve that signature crispy texture. Each brings its own unique flavour profile to your wing night rotation.

Air Fryer Soy Garlic Chicken Wings - Korean-inspired sticky-sweet wings with a glossy soy-garlic glaze. These use a similar cornstarch coating technique but get tossed in a caramelized sauce after frying. Perfect when you want something sweeter than the tangy Phnom Penh style.

Air Fryer Soy Sauce Chicken - A whole chicken version using the same crispy potato starch coating method. If you love the texture of Phnom Penh wings, this recipe applies that same crunch to chicken thighs, drumsticks, or a whole bird. Great for feeding a crowd!

Air Fryer BBQ Pork Char Siu - While not wings, this Cantonese BBQ pork uses similar Asian marinade principles (soy sauce, five-spice, garlic) and the air fryer's high heat to create caramelized edges. Pair it with your Phnom Penh wings for an epic Asian feast!

Air Fryer Potstickers - The perfect appetizer to serve alongside your wings! These get ultra-crispy in the air fryer without any oil, making them an ideal companion to your Cambodian wing dinner.

Air Fryer Broccoli - Need a veggie side to balance all those wings? This crispy air fryer broccoli with Asian seasonings is the perfect healthy counterpart. Cooks in the same time as your second batch of wings!

Pro Tip: Make a full Asian-inspired air fryer feast by cooking these recipes in rotation while your wings rest. Your air fryer can handle it all!

I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.

Ready to make the best wings of your life? Let's get started!

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