This is the start of chicken week! What better way to start it off than with chicken wings??
This recipe is inspired by the famous Portland’s Pok Pok Vietnamese Wings. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippines, Thai, and Vietnamese cuisine.
Today, I’m going to use it as a star ingredient for my wings. It might sounds like a fishy affair but I promise you will love it!
6 Chicken mid wings or whole wings
½ cup fish sauce
½ cup caster sugar
6 cloves of crushed whole garlic
1 cup rice flour
1 tsp Paprika
1 tbsp garlic powder
Marinade from the wings
Dried chilli flakes (for that extra kick)
Few splashes of thai sweet chilli sauce (optional)
Recipe source: Pok Pok
Combine marinade ingredients in a large bowl and mix well. Add in the wings and make sure they are well coated with the marinade. Cover with a cling foil and refrigerate for at less 3 hours and above. Toss the wings around every few hours if possible to make sure they are even.
Combine all the dry ingredients in another separate bowl. When the wings are ready to hit the oil, fish them out pat out the excess marinade. Dredge them one by one in the flour mixture and gently slide them into a large pot of hot oil (190C). Keep an eye on them and turn once or twice. Depending on the size, it will take approximately between 4 to 10 mins for them to be done.
Place the crisp fried wings on a cooling rack with a pan beneath to catch the oil drippings. Keep them warm in an oven (200C) for up to 15 mins before finishing the final step.
In a shallow pan, drizzle a small amount of oil and when the oil is hot, add in the crushed dried chilli. Add in half of the marinade and let it bubble until it develop into a glazed consistent. Add in the wings and toss around quickly and remove from heat.
Serve on a bed of lettuce and cucumber and garnish with coriander. Serve hot!