Pok Pok Style Hot Wings With Peanuts And Cilantro Recipes

POK POK-STYLE HOT WINGS WITH PEANUTS AND CILANTRO

Pok Pok-Style Hot Wings with Peanuts and Cilantro image

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Provided by JJ Goode

Time 35m

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry
2 teaspoons vegetable oil
1/2 teaspoon kosher salt
1/4 cup sugar
1/2 medium garlic clove, finely grated
1/4 cup fish sauce
1-2 jalapeño or serrano chiles, stemmed, seeded, finely chopped
1/2 cup finely chopped roasted peanuts
3 tablespoons chopped fresh cilantro

Steps:

Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.
Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2-3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.
Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.

POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)

Pok Pok Wings (Vietnamese Fish Sauce Wings) image

Make and share this Pok Pok Wings (Vietnamese Fish Sauce Wings) recipe from Food.com.

Provided by Lavender Lynn

Categories Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup fish sauce
1/4 cup superfine sugar
8 garlic cloves, 5 crushed and 3 minced
1 1/2 lbs chicken wings
2 tablespoons vegetable oil, plus more for frying
1/3 cup cornstarch
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped

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.

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