Fish sauce pok pok wings
Killer wings from Andy Ricker, who owned a famous establishment in Portland in the states called Pok Pok. They were celebrated massively over there and we have grown to love them here! Taken from Food and Wine magazine.
Wine Pairing - Peter Lauer Fass 16 Mosel Riesling
- 120ml Fish sauce
- 70g sugar
- 4 cloves of garlic, 2 crushed, 2 minced
- 1.5kg wings, split at the drumettes
- 2 tbsp veg oil plus more for frying
- 130g corn flour
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- In a mixing bowl, mix together the fish sauce, sugar and crushed garlic.
- Add the wings and toss to coat fully.
- Cover and refrigerate for at least 4 hours.
- Heat 2 tbsp oil in a small pan over medium heat.
- Add the minced garlic and cook for about 3 minutes until nicely golden.
- Drain on kitchen roll.
- In a pan or pot, if not using a deep fat fryer you loser, pour enough oil so it is 2 inches deep.
- Heat oil to 180 celsius.
- If you don’t have a thermometer then use the bread trick for checking oil temp.
- Remove wings from fridge and then the bowl duh, and pat dry with kitchen roll.
- Keep the marinade aside.
- In a shallow bowl, toss the wings in the corn flour.
- When oil is up to temp, fry the wings in batches.
- 4 minutes each side or 8 minutes if fully submerged.
- Drain on kitchen roll and cook until all batches are done.
- Return all the wings to the oil for another 2 minutes.
- Drain again on fresh kitchen roll.
- In a small pan, simmer your chicken marinade over medium high heat until it becomes syrupy.
- Toss over the wings in a mixing bowl and serve.
- Top with your coriander, mint leaf and fried garlic.