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Pok Pok Wings
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Pok Pok Wings (Ike’s Fish-Sauce Wings)

Course Appetizer, Main Course
Cuisine Asian, Thai
Keyword Chicken Wings, Pok Pok, Wings

Ingredients

  • 8 garlic cloves peeled
  • 1 tsp kosher salt
  • 1/4 cup warm water
  • 1/2 cup Vietnamese fish sauce Ricker recommends Phu Quoc or Three Crabs brand
  • 1/2 cup superfine sugar
  • 2 lbs medium-size chicken wings about 12, split at the joint
  • Vegetable oil for frying
  • 1 cup rice flour
  • 1/4 cup tempura batter mix Ricker recommends Gogi brand
  • 1/4 cup water
  • Optional: 1–2 tsp naam phrik khao soi roasted chile paste, for “spicy wings”

Instructions

MARINATE

  • (1) CHOP garlic finely, sprinkle salt, and chop together for about 15 more seconds.
  • (2) SCRAPE into a small bowl, add warm water, and let sit for a few minutes.
  • (3) POUR through a fine sieve set over a bowl, and use the back of a spoon to stir and smoosh garlic against the sieve, reserving leftover garlic.
  • (4) ADD fish sauce and sugar to bowl and stir until dissolved.
  • (5) PLACE chicken wings in a separate large bowl, add 1/2 cup of fish sauce mixture (reserve the rest in the refrigerator), and toss well.
  • (6) COVER and refrigerate wings for at least four hours, or overnight, tossing every hour or so.

FRY

  • (1) HEAT 3/4-inch of vegetable oil in a small pan over high heat and add reserved garlic.
  • (2) REDUCE heat to medium-low, fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain (set aside until final cooking stage).
  • (3) TRANSFER wings from refrigerator to a colander in the sink and let drain for 15 minutes.
  • (4) STIR together rice flour and tempura mix in a large bowl and toss wings until coated well.
  • (5) POUR enough oil into a wok or dutch oven to completely submerge the wings, about 2 inches, and bring oil to 325 degrees (measure with a candy thermometer).
  • (6) FRY wings in two batches, gently knocking them against the bowl before adding to the oil.
  • (7) COOK each batch until evenly golden brown, about 10–12 minutes, prodding every few minutes.
  • (8) TRANSFER wings to paper towels to drain.

FINISH

  • (1) ADD 1/4 cup water to the reserved fish sauce mixture.
  • (2) COMBINE 1/4 cup of the water–fish sauce mixture and half the chile paste (if you are using it), bring to a full boil in a nonstick wok, and reduce for about 45 seconds.
  • (3) ADD half the wings and toss every 15 seconds, until a caramelized glaze coats the wings, about 1 minute.
  • (4) ADD 1 tbsp of the fried garlic, toss well, and cook about 30 seconds longer.
  • (5) RINSE and wipe out wok, and repeat with the next batch of wings.
  • (6) SERVE wings with pickled vegetables, cucumber spears, and herb sprigs.