Best 2 Pok Pok Wings Vietnamese Fish Sauce Wings Recipes
Savor the tantalizing flavors of Vietnamese cuisine with our exploration of "Pok Pok Wings: Vietnamese Fish Sauce Wings." These addictive wings, originating from the renowned Pok Pok restaurant in Portland, Oregon, offer a delightful blend of sweet, sour, and savory notes. Get ready to embark on a culinary adventure as we delve into the secrets of this beloved Vietnamese dish, providing you with a step-by-step guide and essential tips to create this delectable appetizer or main course in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
FISH SAUCE CHICKEN WINGS RECIPE
These fish sauce chicken wings are sweet, garlicky, and coated with sticky glaze. The secret ingredient is the Red Boat Fish Sauce that's packed with umami flavor.
Provided by Calleigh
Categories Dish
Time 35m
Number Of Ingredients 8
Steps:
- Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the "upper arm" of the wing into a lollipop. (You can watch the video on how to do it).
- Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.
Nutrition Facts : Calories 274 kcal, Carbohydrate 13 g, Protein 14 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 457 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)
Make and share this Pok Pok Wings (Vietnamese Fish Sauce Wings) recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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 immediately.
Tips:
- Use a variety of wings. You can use a mix of drumettes and flats, or all of one or the other. If you're using a mix, be sure to adjust the cooking time accordingly, as drumettes take longer to cook than flats.
- Dry the wings thoroughly before cooking. This will help them to crisp up in the oven.
- Don't overcrowd the baking sheet. If you overcrowd the baking sheet, the wings will steam instead of roasting and they won't get crispy.
- Roast the wings at a high temperature. This will help them to get crispy on the outside and juicy on the inside.
- Flip the wings halfway through cooking. This will ensure that they cook evenly.
- Make the fish sauce glaze while the wings are cooking. This will give the glaze time to develop its flavors.
- Toss the wings in the fish sauce glaze immediately after they come out of the oven. This will help the glaze to adhere to the wings.
- Serve the wings immediately. They're best when eaten hot and crispy.
Conclusion:
These Vietnamese fish sauce wings are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. The fish sauce glaze gives the wings a sweet, savory, and slightly tangy flavor that is sure to please everyone. So next time you're looking for a new wing recipe, give these Vietnamese fish sauce wings a try.
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