Pok Pok • Portland, OR Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened.

Ingredients

  • 1/2 cup Asian fish sauce
  • 1/2 cup superfine sugar
  • 4 garlic cloves, 2 crushed and 2 minced
  • 3 pounds chicken wings, split at the drumettes
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 cup cornstarch
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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