Fish sauce… on wings!
I was going to write about fish sauce and all of its awesomeness but I’m going to save that for another post when I have more time. But! It lead me to thinking about this awesome chicken wing recipe that involves fish sauce; so I’m going to share it with you.
OK, at first when you hear fish sauce wings, it sounds pretty gross but trust me these wings are amazing. I tried them at Pok Pok in Portland a few years ago and immediately thereafter I sought out the recipe. Now I try to cook them up whenever I can. They are also very good for any occasion/season.
What you’ll need:
- 1/2 cup Asian fish sauce
- 1/2 cup superfine sugar
- 4 garlic cloves, 2 crushed and 2 minced
- 3 pounds chicken wings, split at the drumettes
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
What you’ll then need to work your magic on:
- 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.
Please be careful when working with hot oil!
I like my wings on the more crispy side so I left them in a couple minutes longer. I served mine with a side of jasmine rice and some pickled carrots and daikons. I hope you enjoy them as I did!