Fish Sauce Wings Pok Pok Wings

Ingredients

• 3 pounds chicken wings split at the drumettes
• ½ cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• ½ cup Vietnamese fish sauce
• 2 tbsp vegetable oil, plus more for frying
• 1 cup cornstarch
• 1 tbsp chopped mint
• 1 tbsp chopped cilantro

Instructions

1. In a bowl, whisk the fish sauce, crushed garlic and sugar.
2. Add the wings and toss to coat.
3. Refrigerate for 3 hours, tossing the wings occasionally. 
4. 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. 
5. In a large pot, heat 2 inches of oil to 350°F. Pat the wings dry on paper towels; reserve the marinade. 
6. Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra.
7. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl. 
8. In a small saucepan, simmer the marinade over moderately high heat until syrupy. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

This article and recipe adapted from this site!