Pok Pok Wings (Vietnamese Fish Sauce Wings)
If you’ve ever dined at Pok Pok, the renowned Thai restaurant, you know their wings are nothing short of legendary. These Pok Pok Wings, inspired by their famous Vietnamese fish sauce wings, are a savory delight that packs a punch of flavor. With a perfect combination of umami from fish sauce, sweetness from sugar, and a hint of garlic, these wings are sure to become a staple in your home kitchen. Let’s dive into the details of how to make this delectable dish that will impress your family and friends!
Why It Deserves a Spot
Pok Pok Wings (Vietnamese Fish Sauce Wings) are more than just your average chicken wings. They are a delightful fusion of flavors that embody the essence of Vietnamese cuisine. The fish sauce adds a depth of flavor that elevates the wings from ordinary to extraordinary. Whether you’re hosting a game day party, a cozy gathering with friends, or simply indulging in a weeknight treat, these wings are the perfect choice. Crispy on the outside and tender on the inside, they offer a satisfying crunch and a burst of flavor with every bite.
Ingredient Checklist
To make these delicious wings, you’ll need the following ingredients:
- 1/4 cup fish sauce
- 1/4 cup superfine sugar (caster sugar)
- 8 cloves garlic, 5 crushed and 3 minced
- 1 1/2 pounds (750g) chicken wings
- 2 tablespoons vegetable oil, plus more for frying
- 1/3 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
Equipment & Tools
Before we get started, gather the necessary tools to make your cooking experience seamless:
- Large mixing bowl: For marinating the chicken wings.
- Whisk: To mix the marinade ingredients well.
- Frying pan or deep fryer: For frying the wings to crispy perfection.
- Paper towels: To drain excess oil after frying.
- Serving platter: To display your beautifully cooked wings.
Pok Pok Wings (Vietnamese Fish Sauce Wings) — Do This Next
Now that you have your ingredients and tools ready, let’s jump into the step-by-step process to create these mouthwatering wings!
Step 1: Prepare the Marinade
In a large mixing bowl, combine the fish sauce, superfine sugar, and the crushed garlic. Whisk until the sugar is dissolved and the mixture is well combined. This will be the marinade that infuses the wings with flavor.
Step 2: Marinate the Chicken Wings
Add the chicken wings to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 1 hour, but for the best flavor, aim for 4-6 hours or even overnight.
Step 3: Prepare for Frying
Once the wings have marinated, remove them from the refrigerator. In a separate bowl, combine the cornstarch and the minced garlic. This mixture will create a crispy coating for the wings.
Step 4: Coat the Wings
Remove the chicken wings from the marinade, allowing any excess liquid to drip off. Dredge each wing in the cornstarch mixture, ensuring they are evenly coated. This step is crucial for achieving that crispy texture.
Step 5: Heat the Oil
In a large frying pan or deep fryer, heat vegetable oil over medium-high heat. You want enough oil to submerge the wings for frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles, you’re good to go.
Step 6: Fry the Wings
Carefully add the coated wings to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the wings to a plate lined with paper towels to drain excess oil.
Step 7: Garnish and Serve
Once all the wings are fried, transfer them to a serving platter. Drizzle with a little extra fish sauce if desired and sprinkle with chopped cilantro and mint for a fresh finish. Serve immediately and enjoy the explosion of flavors!
Health-Conscious Tweaks
If you’re looking for ways to lighten up your Pok Pok Wings (Vietnamese Fish Sauce Wings), here are some options:
- Use an air fryer instead of deep frying to reduce the amount of oil used.
- Substitute half of the sugar with a natural sweetener like honey or maple syrup.
- Try baking the wings in the oven at a high temperature (400°F) for a healthier take.
- Serve with a side of fresh vegetables or a light salad to balance the meal.
What Could Go Wrong
While making Pok Pok Wings (Vietnamese Fish Sauce Wings) is relatively straightforward, here are a few potential pitfalls to watch out for:
- Not marinating the wings long enough can result in less flavor. Aim for at least 1 hour, but longer is better!
- Overcrowding the frying pan can lead to uneven cooking and soggy wings. Fry in batches if necessary.
- Using too low of a temperature when frying can cause the wings to absorb too much oil, making them greasy. Ensure the oil is hot enough before adding the wings.
- Skipping the cornstarch coating can lead to less crispy wings. Don’t skip this step!
Meal Prep & Storage Notes
If you’re planning to make these wings ahead of time, here are some helpful tips:
- Marinated wings can be stored in the refrigerator for up to 24 hours before frying.
- Cooked wings can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the wings in the oven at 350°F for about 10-15 minutes to regain their crispiness.
- For longer storage, freeze the cooked wings in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings, but it’s best to thaw them completely before marinating and frying for even cooking.
What kind of fish sauce should I use?
Look for a high-quality Vietnamese fish sauce for the best flavor. Brands like Red Boat or Phu Quoc are excellent choices.
Can I make these wings in advance?
Absolutely! You can marinate the wings ahead of time and fry them just before serving. Cooked wings can also be reheated to enjoy later.
What can I serve with Pok Pok Wings?
These wings pair beautifully with fresh vegetables, a light salad, or even steamed rice. You can also serve them with dipping sauces like nuoc cham for an extra punch.
Desserts to Finish
To round off your meal, consider these delightful desserts:
- Classic Chocolate Chip Cookies
- Healthy Banana Bread
- Easy Vegan Chocolate Cake
- Cheesecake Stuffed Brownies
Make It Tonight
Now that you’re armed with the recipe for Pok Pok Wings (Vietnamese Fish Sauce Wings), it’s time to get cooking! These wings are perfect for any occasion and are sure to impress everyone at your table. Gather your ingredients, follow the steps, and enjoy the savory, sweet, and garlicky goodness of these flavorful wings. You won’t be disappointed!
Pok Pok Wings (Vietnamese Fish Sauce Wings)
Ingredients
Equipment
Method
- In a large mixing bowl, combine the fish sauce, superfine sugar, and the crushed garlic. Whisk until the sugar is dissolved and the mixture is well combined.
- Add the chicken wings to the marinade, ensuring they are well coated. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, preferably 4-6 hours or overnight.
- In a separate bowl, combine the cornstarch and minced garlic for the crispy coating.
- Remove the wings from the marinade and dredge in the cornstarch mixture, ensuring they are evenly coated.
- Heat vegetable oil in a frying pan or deep fryer over medium-high heat until hot enough for frying.
- Carefully add the coated wings to the hot oil, frying in batches for about 8-10 minutes until golden brown and cooked through.
- Transfer the fried wings to a serving platter, drizzle with extra fish sauce if desired, and sprinkle with chopped cilantro and mint. Serve immediately.
Notes
- For a healthier option, use an air fryer instead of deep frying.
- Marinated wings can be stored in the refrigerator for up to 24 hours.
- Reheat cooked wings in the oven at 350°F for about 10-15 minutes to regain crispiness.
