This recipe is private

Ike's Vietnamese Fish Sauce Wings

Russ Myers


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

★★★★★ 1 vote
6 Servings
15 Min
30 Min
Stove Top


1/2 c
asian fish sauce
1/2 c
superfine sugar
4 clove
garlic, 2 crushed and 2 minced
3 lb
chicken wings, split at the drumettes
2 Tbsp
vegetable oil, plus more for frying
1 c
1 Tbsp
chopped cilantro
1 Tbsp
chopped mint


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.
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.
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.
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.

About Ike's Vietnamese Fish Sauce Wings

Main Ingredient: Chicken
Regional Style: Vietnamese