Chicken wings with green mango salad

Chicken wings with green mango salad

Leanne Kitchen

In the West we tend to favour cuts of meat that come without the perceived challenges of skin, bones and connective tissue. But these are the very elements that make wings so darned delicious! It’s such a satisfying experience, gnawing the succulent flesh off a grilled or fried wing, taking in all the lip-smacking skin, tendon and lush bits of fat. In Southeast Asia they have no such qualms about ‘lesser’ cuts, particularly in Cambodia, where we’ve eaten many a fine wing. The green mango salad is wonderful but not essential.


Quantity Ingredient
60ml fish sauce
5 garlic cloves, crushed
2 teaspoons caster sugar
1 1/2 teaspoons ground white pepper
8 chicken wings, wing tips trimmed
vegetable oil, for deep-frying
rice flour, for coating

Palm sugar sauce

Quantity Ingredient
2 1/2 tablespoons shaved palm sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon sriracha sauce

Green mango salad

Quantity Ingredient
1 1/2 tablespoons shaved palm sugar
2 tablespoons lime juice
2 tablespoons rice vinegar
2 garlic cloves, crushed
3 teaspoons sesame oil
3 green mangoes, flesh shredded into fine ribbons or cut into matchsticks
handful torn thai basil leaves
handful torn coriander leaves
2 medium red chillies, sliced
50g roasted cashew nuts, chopped
150g mung bean sprouts, (optional)
1 red onion, thinly sliced


  1. Combine the fish sauce, garlic, sugar and pepper in a large bowl. Add the chicken wings and, using your hands, rub the marinade all over the chicken. Cover with plastic wrap and refrigerate for 8 hours or overnight, turning the wings occasionally.
  2. For the palm sugar sauce, combine the palm sugar with 2 1⁄2 tablespoons water in a small saucepan over low heat, and cook, stirring, until the sugar has dissolved. Add the remaining ingredients and cook, stirring, until smooth. Remove from the heat and set aside.
  3. For the green mango salad, in a small bowl whisk together the palm sugar, lime juice, rice vinegar, garlic and sesame oil. Combine the mango in a large bowl with the herbs, chillies, cashew nuts, mung bean sprouts, if using, and the sliced onion. Set aside.
  4. Remove the chicken from the marinade and drain well, discarding the marinade. Heat enough oil for deep-frying in a large saucepan until it reaches 180°C, or until a cube of bread turns golden in 15 seconds. Dust the chicken in the rice flour, making sure it is well coated all over. Deep-fry the chicken, in batches if necessary, for 10 minutes or until deep golden and cooked through. Transfer to a plate lined with paper towel to drain any excess oil. Serve with the palm sugar sauce for drizzling over and the green mango salad.
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