Vietnamese Style Chicken Wings

My husband wanted me to watch a clip of a Portland, OR establishment featured on Diners, Drive-Ins and Dives. It featured a Southeast Asian restaurant called Pok Pok that makes some of the town’s best Asian cuisine.  One of the  items highlighted on this episode were Vietnamese chicken wings. I just about drooled after watching the clip and it totally inspired me to try this recipe at home! I made the recipe once and tweaked it again to come out with this version. Allowing the chicken wings to marinate overnight really adds a great punch of flavor, so I definitely recommend doing that!

Cook Time: 20 minutes
Serving Size: 2

12 chicken wings (you can leave the wings in tact, or chop them into two pieces)
4 cups rice flour
vegetable oil, for deep frying

Marinade:
8 cloves garlic, coarsely chopped
1/2 cup fish sauce
1/2 cup salt
4 cups warm water

Finishing Sauce Ingredients:
1/2 cup of fish sauce
1 1/2 cup superfine sugar
1 tbsp chilli paste (optional)
2 cups warm water

To make the marinade, in a mortar and pestle, combine the garlic and sea salt. Crush well to release all the garlic flavor and infuse the salt. Using a cheese cloth, squeeze the garlic/salt juice into a large bowl. Discard the garlic pieces. Add the fish sauce and water to the bowl and mix well. Add in the chicken wing pieces, making sure to coat all the chicken and allow to marinate, covered, overnight in the fridge.

Fill a deep fryer with vegetable oil to the appropriate level and bring to 360 degrees. In a large shallow bowl, pour the rice flour. Strain all the marinade from the chicken wings. Working with a few wings at a time, toss the chicken wing in the rice flour, shake off any excess and deep fry for 10-12 minutes, until thoroughly cooked. Work with the wings batches at a time. Drain the cooked chicken wings over a paper towel.

While the chicken is in the deep fryer, in a bowl, combine all the ingredients for the finishing sauce and mix well with a whisk. Pour the sauce into a a small sauce pan and bring to boil. Allow the sauce to thicken for a few minutes. Put the cooked chicken in a large mixing bowl and pour the sauce over top; toss the cooked chicken wings, make sure to thoroughly coat the wings.

Enjoy with a bowl of steaming jasmine rice!

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