Andy Ricker's deep-fried chicken wings dressed in fish sauce have been voted best wings in 2012 by NY Mag, and won the James Beard Award for his Thai cooking at his restaurant, Pok Pok. I finally had my first Pok Pok wings in Portland, Oregon a few months ago, and it was one of the tastiest chicken wings I’ve ever had. It was so good, that the following week I tried the newly opened Pok Pok location in LES, New York. The verdict? Portland location definitely tasted better.
But don’t flip, potato chip! It's ok that you don't have the time to fly to Portland and try these famous wings. Thanks to the internet and google, you could make your very own Pok Pok wings at home. These chicken wings are simple to make, and only requires a few ingredients that you might already have inside your kitchen. It's so good, you're going to want to make these tasty sweet & savory sticky wings for your next Super Bowl party. Enjoy!
Pok Pok Wings
Recipe from Food & Wine
Makes 5-6 servings
1/2 cup Asian fish sauce
1/2 cup sugar
4 garlic cloves, 2 crushed and 2 minced
3 pounds whole chicken wings
2 tablespoons vegetable oil, plus more for frying
1 cup cornstarch
1 tablespoon chopped cilantro
1 diced shallot
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, shallots, fried garlic and serve.