I am always on the hunt for good wings! I would say I am a wing connoisseur. If wings are on the menu I am getting them! When I was younger I strictly only ordered wings. My favorite type are buffalo wings, I order just the wing, no drummies and extra sauce. If a restaurant can't do just wings I won't order them. Timmy gets very annoyed with my order.
When I heard about Pok Pok's Fish Sauce Wings and how people waited hours for them, I knew I had to have them! So of course I went did the 2 hour wait , ordered the wings and fell in love. I never tasted flavors like this before let along on wings.
I dream about these wings all the time, but don't want to wait in line. So luckily there are numerous online articles on how to make them. So I took a few recipes I found online and made a hybrid. Not to toot my own horn but they turned out so good!!!!
Please note fish sauce has a very funky smell but trust it's delicious and adds an unami flavor.
2 pounds of chicken wings
2 tablespoon crushed red pepper flakes
8 cloves of garlic, 4 crushed and 4 minced
1/2 cup of fish sauce
1/2 cup of superfine sugar (or regular sugar)
1/2 cup of cornstarch
Chopped cilantro, for garnishing
Rinse wings and pat dry, season with red pepper flakes. Set wings in a large ziplock bag.
In a bowl, mix the fish sauce, sugar and crushed garlic cloves. Strain sauce over wings in ziplock bag and toss. Refrigerate for at least 3 hours, or overnight tossing the wings occasionally.
Heat 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, about 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350 degrees.
Pat the wings dry on paper towels; saving the marinade. Put cornstarch in a bowl, add the wings and coat.
Fry the wings in batches until golden and cooked through, about 10 minutes. Transfer to a wire rack set over paper towels to drain.
In a small saucepan, simmer the fish sauce mixture over moderately high heat until syrupy, 5 minutes.
Add wings to a large mixing bowl, strain sauce over and toss. Top with the cilantro and fried garlic and serve.