Cambodian Chicken Wings Sweet and Spicy Baked at Home

5.0 from 1 vote

There is something very comforting about a tray of hot chicken wings coming out of the oven. The smell fills the whole kitchen. Sweet, salty, a little spicy. It makes everyone walk in and ask, “Is it ready yet?”

Today I’m sharing my family-style Cambodian Chicken Wings. These wings are baked, not fried, and coated with a sweet and spicy glaze that feels very Khmer to me. The flavor reminds me of small family gatherings, weekend dinners, and sometimes even school celebrations when my aunt would bring a big tray to share.

This recipe is simple. Truly simple. If you are cooking for the first time, you can make this. I will explain each step slowly, like I’m standing next to you in the kitchen.

These wings are soft inside, a little sticky outside, and full of flavor. When you bite into one, the sauce lightly coats your fingers, and the meat is juicy and tender. That’s the kind of food I love most.

Why You Will Love These Wings

First, they are baked. No deep frying. That means less mess and easier cleanup. You just need a baking dish and an oven.

Second, the flavor is balanced. The brown sugar and honey give sweetness. The fish sauce and soy sauce give saltiness and depth. The chili-garlic sauce brings a gentle heat that slowly grows but doesn’t overpower.

Third, this recipe feels special but is actually easy. You mix, marinate, and bake. That’s it.

And honestly, they taste even better the next day. I sometimes make extra just for that reason.

My Personal Story with This Recipe

I still remember the first time I tried making these wings by myself. I was nervous. I thought, “What if they burn? What if the sauce is too salty?” But my mother told me something simple. She said, “Taste the sauce before you bake. Adjust. Cooking is feeling.”

In Cambodia, chicken wings are very popular. You see them at street food stalls, family parties, weddings, and even small shops near schools. Some are grilled over charcoal. Some are deep fried. Some are baked like this.

This version became my go-to recipe when I moved away from home. The smell of ginger and garlic cooking always makes me feel like I’m back in my mother’s kitchen. It’s funny how food can carry memory like that.

Now when I make these wings, my family gathers around the oven just like we did years ago.

Simple Ingredients You Can Find Easily

One thing I love about this recipe is that the ingredients are easy to find. If you have an Asian grocery store nearby, you can find everything. Even regular supermarkets now carry soy sauce, oyster sauce, and fish sauce.

Chicken wings are available everywhere. Brown sugar and honey are common in most kitchens.

Fresh ginger and garlic might seem small, but they make a big difference. Please try to use fresh if you can. The smell when you grate fresh ginger is so bright and warm.

You don’t need anything fancy. Just simple, everyday ingredients.

Ingredients

2 lbs (900 g) chicken wings
2 tablespoons light brown sugar
1 tablespoon honey
5 teaspoons oyster sauce
1 teaspoon hot chili-garlic sauce (add more if you like it spicy)
1 tablespoon soy sauce
1 tablespoon fish sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 green onion stalk, finely minced
1/4 teaspoon black pepper

Why Each Ingredient Matters

Chicken wings – The main protein. Wings stay juicy and absorb flavor very well.
Brown sugar – Adds sweetness and helps create a light caramel color when baked.
Honey – Gives shine and sticky glaze texture.
Oyster sauce – Adds deep savory flavor.
Chili-garlic sauce – Brings heat and extra garlic flavor.
Soy sauce – Adds saltiness and umami.
Fish sauce – Gives authentic Khmer taste and depth.
Salt – Enhances all flavors.
Lemon juice – Adds freshness and balances sweetness.
Fresh ginger – Adds warmth and slight spice aroma.
Garlic – Essential for strong, comforting flavor.
Green onion – Adds mild freshness.
Black pepper – Light heat and fragrance.

Cooking Equipment You Will Need

Baking dish – To hold the wings while baking.
Mixing bowls – For mixing sauces and marinade.
Knife and cutting board – To cut wings and prepare ingredients.
Spoon or brush – For brushing honey sauce on top.
Oven – To bake the wings until golden brown.

Cooking Instructions

First, prepare the wings. If they are whole wings, cut them at the joints. You can remove the tips if you like. Pat them dry with paper towel. This helps them bake better.

In a small bowl, mix brown sugar, honey, oyster sauce, and chili-garlic sauce. Stir until smooth. Set this aside. This will be your glaze.

In another bowl, mix soy sauce, fish sauce, salt, lemon juice, grated ginger, minced garlic, green onion, and black pepper. Smell it. It should smell sweet, salty, and fresh at the same time.

Place the wings in a baking dish. Pour the marinade over them. Use your hands or a spoon to mix well. Make sure every piece is coated.

Cover and refrigerate overnight if possible. If you don’t have time, at least 4 hours. The longer they marinate, the deeper the flavor.

When ready to cook, preheat your oven to 350°F (about 175°C).

Bake the wings uncovered for about 30 minutes. You will start to smell the sweet garlic aroma filling the kitchen.

After 30 minutes, remove the tray. Brush the prepared honey mixture over the wings. Return to the oven for 5 more minutes. This step makes them shiny and slightly sticky.

Take them out when golden brown.

Step by Step Directions

Cut chicken wings at joints and pat dry.
Mix brown sugar, honey, oyster sauce, and chili-garlic sauce. Set aside.
Mix soy sauce, fish sauce, salt, lemon juice, ginger, garlic, green onion, and black pepper.
Pour marinade over wings and mix well.
Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F (175°C).
Bake wings uncovered for 30 minutes.
Brush honey glaze on top.
Bake 5 more minutes.
Serve hot or warm.

Tips for Best Flavor

Marinate overnight if possible.
Use fresh ginger and garlic.
Do not overcrowd the baking dish.
Taste marinade before adding wings.
If you like crispy edges, broil for 1–2 minutes at the end.

Variations You Can Try

Use chicken drumettes only.
Add extra chili for more heat.
Replace lemon juice with lime juice.
Grill instead of bake.
Add a little sesame seeds on top.

How to Serve

Serve with steamed jasmine rice.
Pair with fresh cucumber slices.
Add to a party platter.
Serve with simple vegetable soup.

Storing Leftovers

Store in airtight container in refrigerator up to 3 days.
Reheat in oven at 325°F until warm.
Avoid microwaving too long to keep skin texture.

Final Thoughts

These Cambodian Chicken Wings are simple, but they carry so much heart for me. They remind me of home and family dinners where everyone eats with their hands and talks loudly over the table.

If you enjoy this recipe, you might also love my Khmer Red Chicken Curry and my comforting Cambodian Lemongrass Chicken Soup. They all share that same warm, home-style feeling.

For more about traditional Cambodian flavors, I sometimes read articles on Serious Eats Southeast Asian Cooking Guide to understand deeper techniques and history.

Cooking is not about perfection. It is about sharing. I hope when you make these wings, your kitchen fills with laughter and good smells too.

Thank you for cooking with me today. I’m sending you warmth from my kitchen to yours.

Frequently Asked Questions

Q: Can I fry instead of bake?

A: Yes, but baking is easier and less messy. Fry until golden and cooked through.

Q: Can I use chicken thighs?

A: Yes, but cooking time may change.

Q: Is it very spicy?

A: No. It has mild heat. Add more chili if you prefer spicy.

Q: Can I freeze them?

A: Yes, freeze before baking for best results.

Q: What if I don’t have oyster sauce?

A: You can add a little more soy sauce and sugar.

Q: How do I know they are cooked?

A: Internal temperature should reach 165°F (74°C).