Pok Pok Wings Recipe
Inspired by Andy Rickers famous Pok Pok Wings, this fish sauce wings are deliciously sweet, salty and tangy...the perfect combination of flavors!
Servings 6 servings
Combine all marinade ingredients in a large bowl.
Add the chicken wings, mixing well to ensure they are fully coated Reserve ¼ cup of the marinade for tossing with the wings after they are fried. Let the wings marinade for at least 24 hours.
Remove wings from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
Dip each wing in the cornstarch and place on a wire rack until ready to fry. Continue until all wings are coated.
Heat the oil in a cast iron skillet or dutch oven (less messy) until it reaches 350F.
Fry the wings (in batches) for 4 minutes each side. Remove and drain on a wire rack.
Place the wings in a large bowl and toss them with the reserved marinade.
Place them on a plate and sprinkle them with the fried garlic, chopped cilantro and diced Thai chilies.
- Let the wings stand out for 30 minutes before frying them. If cold wings are added to hot oil, it can bring the temperature down too much and the wings will become soggy instead of crispy.
- When adding the oil, it should cover at least the bottom inch of the skillet or dutch oven. Add more or less as necessary.
- Use a thermometer like this Thermapen to check the temperature of the oil and the chicken wings. The wings should be 165F when done.
- Be sure to reserve the ¼ cup of marinade as it will be used to glaze the wings at the end.
- The Thai chilies are optional, but add a wonderful spicy bite to the wings.
Serving: 4wings | Calories: 279kcal | Carbohydrates: 23g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 1591mg | Potassium: 263mg | Fiber: 1g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg