Sometime last year, this Pok Pok Vietnamese Chicken Wings was one of my few maiden recipes I’ve posted. Today, I’m going to show you the new, improved version of this irresistible, crispy, garlicky sticky wings that you’ll hanker for more.
Ingredients: 8 Chicken mid wings
Marinade ¼ cup (60 ml) Thai / Vietnamese fish sauce ¼ cup (60 g) fine sugar 6 cloves of crushed whole garlic ½ tsp salt ¼ cup (60 ml) warm water
Dry Ingredients 1/2 cup (70 g) white rice flour
Sauce Marinade sauce from the wings 4 tbsp water Few dashes of Naam Phrik Phao (Thai roasted chili paste) -optional
Few dashes of Naam Phrik Phao (Thai roasted chili paste) -optional
Sprinkle salt on the garlic and chop them finely. The salt will help release the flavor from the garlic. Transfer into a small bowl and add in warm water. Let it sit for a few minutes.
Strain the liquid over a fine-mesh strainer and use the back of the spoon to smoosh out the liquid from the garlic as much as possible. Reserve the garlic for later use. Add the fish sauce and sugar to the bowl and mix until the sugar is dissolved.
Place the wings in a zip loc bag and pour half of the marinade in, reserving the rest for the finishing sauce.
Squish the bag to make sure the marinade is coated on the wings. Refrigerate for at least 4 hours or preferably overnight for maximum flavor.
In a shallow pan, fry the garlic until light golden brown. Remove from oil and drain on kitchen paper. They can be kept in an airtight container at room temperature for up to 2 days.
Take out the wings and drain them for 15 mins before frying.
Pour oil (about 2 inches depth) into a large pot or dutch oven and heat to 180C/350F.
Dredge the wings in the rice flour, making sure they are evenly coated. Shake off excess flour.
Gently drop them into the hot oil and fry for 5 mins, turning them occasionally.
Transfer onto kitchen paper to drain.
Add 4 tbsp water and Naam Phrik Phao to the reserved marinade and stir well.
Bring the mixture to boil in a large pan or wok and lower heat. Continue to cook until the sauce thickens slightly. Add in the wings and toss them constantly, until the sauce coats each wing. Sprinkle fried garlic and turn off heat.