Pok Pok Wings (Vietnamese Fish Sauce Wings)

Name: Pok Pok Wings (Vietnamese Fish Sauce Wings)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1/4 cup fish sauce; 1/4 cup superfine sugar; 8 cloves garlic; 1 1/2 pounds (750g) chicken wings; 2 tablespoons vegetable oil; 1/3 cup corn starch; 1 tablespoon chopped cilantro; 1 tablespoon chopped mint

User Reviews

4.7

222 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
368 kcal
Course
Main Course
Cuisine
Vietnamese

Pok Pok Wings (Vietnamese Fish Sauce Wings)

Kelsey Carr

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Easy Pok Pok wings—Vietnamese fish sauce wings—are super tasty and totally addictive! With crispy skin and juicy meat packed with savory, sweet, and tangy flavors, they’re perfect for game days, gatherings, or whenever you’re craving something seriously delicious.

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Ingredients

Servings

1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic 5 crushed and 3 minced
1 1/2 pounds (750g) chicken wings
2 tablespoons vegetable oil plus more for frying
1/3 cup corn starch
1 tablespoon chopped cilantro
1 tablespoon chopped mint

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Instructions

In a bowl, whisk together the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat 2 tablespoons of oil in a small skillet. Add the minced garlic and cook over moderate heat until golden, about 3 minutes. Drain the garlic on paper towels.
In a large pot, heat 2 inches of oil to 350°F (176°C). Pat the wings dry with paper towels and reserve the marinade. Place 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 reserved marinade over moderately high heat until syrupy, about 5 minutes. Strain it over the wings and toss to coat. Top with cilantro, mint, and fried garlic, then serve immediately.

Notes

Before you marinate, give the chicken wings a good pat with paper towels to dry them off. This little step helps you get that crispy skin when frying.
The fried garlic brings fantastic flavor to the wings, so definitely don’t leave it out!
Don’t try to fry all the wings at once! Overcrowding the pan can drop the oil temperature and leave you with soggy wings.

Nutrition Information

Show Details

Serving 4people Calories 368kcal (18%) Carbohydrates 25g (8%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 71mg (24%) Sodium 1208mg (50%) Fiber 1g (4%) Sugar 13g (26%)