ike's vietnamese fish sauce chicken wings
(1 rating)
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. Pok Pok • Portland, OR
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(1 rating)
yield
6 Servings
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For ike's vietnamese fish sauce chicken wings
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1/2 casian fish sauce
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1/2 csuperfine sugar
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4 clovegarlic, 2 crushed and 2 minced
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3 lbchicken wings, split at the drumettes
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2 Tbspvegetable oil, plus more for frying
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1 ccornstarch
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1 Tbspchopped cilantro
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1 Tbspchopped mint
How To Make ike's vietnamese fish sauce chicken wings
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1In 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.
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2Heat 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.
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3In 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.
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4In 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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