📝 About This Recipe
Inspired by the iconic street food of Saigon and popularized by the legendary Pok Pok, these wings are a masterclass in the power of fermented seasonings. Each wing is marinated in high-quality fish sauce and palm sugar, then fried to a shatteringly crisp finish and tossed in a sticky, savory-sweet garlic glaze. It is an addictive explosion of umami that perfectly balances funk, sweetness, and a touch of heat.
🥗 Ingredients
The Marinade
- 2 pounds Chicken Wings (split into flats and drumettes)
- 1/4 cup Fish Sauce (preferable Three Crabs or Red Boat brand)
- 1/4 cup Granulated Sugar
- 2 teaspoons Garlic (finely minced)
The Garlic Crunch
- 1/2 cup Garlic (chopped into small even bits)
- 1/2 cup Vegetable Oil (for frying the garlic)
The Coating and Frying
- 1 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 4 cups Neutral Oil (such as canola or peanut oil for deep frying)
The Finishing Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Water
- 2 tablespoons Palm Sugar (finely shaved; substitute brown sugar if needed)
- 1 teaspoon Roasted Chili Paste (Nam Prik Pao or Sriracha)
Garnish
- 1/4 cup Cilantro (fresh leaves)
- 1 Cucumber (sliced into rounds for serving)
- 1/2 cup Pickled Carrots (optional)
👨🍳 Instructions
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1
In a large bowl, whisk together the fish sauce, sugar, and minced garlic for the marinade until the sugar is mostly dissolved.
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2
Add the chicken wings to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or ideally overnight, tossing once or twice to ensure even penetration of flavors.
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3
Prepare the fried garlic: Heat 1/2 cup oil in a small skillet over medium-low heat. Add the chopped garlic and cook, stirring constantly, until it turns a pale golden brown (about 3-5 minutes). Immediately strain through a fine-mesh sieve, reserving the garlic oil for other uses and spreading the fried garlic on paper towels to crisp up.
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4
In a small saucepan, combine the finishing sauce ingredients: fish sauce, water, palm sugar, and chili paste. Simmer over medium heat for 2-3 minutes until thickened slightly into a syrupy glaze. Set aside.
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5
Drain the wings from the marinade and pat them lightly with paper towels. They should be tacky, not dripping wet.
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6
In a large shallow dish, whisk together the cornstarch and flour. Dredge each wing in the flour mixture, shaking off any excess. Let the dusted wings rest on a wire rack for 10 minutes; this helps the coating adhere.
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7
Heat the 4 cups of neutral oil in a Dutch oven or deep fryer to 350°F (175°C).
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8
Fry the wings in batches to avoid crowding the pot. Fry for 8-10 minutes, turning occasionally, until the wings are golden brown and reach an internal temperature of 165°F.
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9
Remove the wings and drain on a clean wire rack (not paper towels) to maintain maximum crunch.
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10
Work in batches for the final toss: Place a large wok or skillet over high heat. Add a tablespoon of the finishing sauce and a handful of wings. Toss rapidly for 30-60 seconds until the sauce caramelizes and coats the wings thinly.
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11
Transfer the glazed wings to a platter and immediately sprinkle generously with the prepared fried garlic.
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12
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Don't skip the marinating time; the salt in the fish sauce acts as a brine to keep the meat juicy. For the ultimate crunch, use a wire rack for draining rather than paper towels, which can trap steam and soften the crust. Be very careful when frying garlic; it goes from golden to bitter/burnt in seconds. Remove it just before it reaches your desired color. High-quality fish sauce is essential. Look for brands that list only 'anchovy and salt' as ingredients for the cleanest fermented flavor.
🍽️ Serving Suggestions
Serve with cold, crisp cucumber slices to provide a refreshing contrast to the salty-sweet glaze. A side of jasmine rice or sticky rice is perfect for soaking up any extra sauce. Pair with a cold, light lager or a crisp Riesling to cut through the richness of the fried skin. Offer a side of Do Chua (Vietnamese pickled carrots and daikon) to add a bright acidity to the meal.