Pok Pok Wings Vietnamese Fish Sauce Wings Food

POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)

Steps:

• In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
• Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
• In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
• In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.

FISH SAUCE CHICKEN WINGS RECIPE

Steps:

• Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the "upper arm" of the wing into a lollipop. (You can watch the video on how to do it).
• Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.