VIETNAMESE FISH SAUCE CHICKEN WINGS (POKPOK WINGS)
There are a variety of ways on how to prepare and cook chicken wings--- spicy, savory, tangy. These, a cut above the rest. Sweet, salty, tangy, combined with the unique flavors of garlic--- earthy, with its distinct warmth spiciness. Add to that the flavors of chopped cilantro and mint. Mmmm, truly a burst of flavors in your mouth!
2 pounds chicken wings
¼ cup fish sauce
4 Tablespoons palm sugar
Half a head of garlic, peeled and minced
6 cloves of garlic, peeled and crushed
¼ cup all-purpose flour
¼ cup corn starch
Drizzle of fresh lime juice
Oil for deep frying
Sprigs of fresh cilantro
Sprigs of fresh mint
In a small bowl, combine fish sauce, palm sugar, crushed garlic, and drizzle of fresh lime juice. Mix until all ingredients are well incorporated.
Pour mixture onto chicken wings and marinate for at least 2-3 hours.
At this point you can fry minced garlic in 2-3 tablespoons of oil until golden brown.
Remove from pan and let drain on a plate lined with paper towel. Set aside.
Once the chicken wings are ready, combine all-purpose flour and corn starch in a clean plastic bag.
Place chicken wings in the plastic bag, seal and shake to coat chicken wings with flour mixture. Alternatively, you can use a bowl and dredge chicken wings with flour mixture.
In a pan for deep frying, heat oil on high heat.
While waiting for the oil to heat, pour marinade in a small saucepan and let simmer on low to medium heat to reduce to a syrup consistency.
Use a sieve to strain the crushed garlic from the syrup. Use the syrup later as a sauce to coat chicken wings prior to serving.
Once oil is hot and ready, deep fry marinated chicken wings in batches. Cook until chicken wings are golden brown in color.
Take the fried chicken wings out of the pan and into a bowl lined with paper towels to drain.
Once all chicken wings are cooked and drained, take the paper towel out of the bowl then drizzle the sauce (from the reduced marinade) onto the chicken wings. Make sure to fully coat chicken wings with the sauce.
Top with fried garlic, chopped cilantro and chopped mint.