Pok Pok Wings Vietnamese Fish Sauce Wings Recipes

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FISH SAUCE CHICKEN WINGS RECIPE



Fish Sauce Chicken Wings Recipe image

These fish sauce chicken wings are sweet, garlicky, and coated with sticky glaze. The secret ingredient is the Red Boat Fish Sauce that's packed with umami flavor.

Provided by Calleigh

Categories     Dish

Time 35m

Number Of Ingredients 8

6 chicken wings ((cut into 3 parts & discard the wingtips))
1 tbsp chicken rub seasoning ((like pepper & garlic powder, etc))
1½ tbsp cornstarch ((to lightly dredge the chicken))
4 tbsp sugar
1 tbsp fish sauce
¼ cup water
1 tbsp Thai chili sauce ((or naam phrik pao))
2 tbsp oil ((+ oil for frying the chicken wings))

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.

Nutrition Facts : Calories 274 kcal, Carbohydrate 13 g, Protein 14 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 457 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

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

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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