Best Pok Pok Style Hot Wings With Peanuts And Cilantro Recipes

Pok Pok Wings (Vietnamese Fish Sauce Wings) image

Provided by Lavender Lynn

Categories Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

1/4 cup fish sauce
1/4 cup superfine sugar
8 garlic cloves, 5 crushed and 3 minced
1 1/2 lbs chicken wings
2 tablespoons vegetable oil, plus more for frying
1/3 cup cornstarch
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped

Steps:

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, mint and fried garlic and serve immediately.

Pok Pok-Style Hot Wings with Peanuts and Cilantro image

Provided by JJ Goode

Time 35m

Yield Serves 4-6

Number Of Ingredients 9

2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry
2 teaspoons vegetable oil
1/2 teaspoon kosher salt
1/4 cup sugar
1/2 medium garlic clove, finely grated
1/4 cup fish sauce
1-2 jalapeño or serrano chiles, stemmed, seeded, finely chopped
1/2 cup finely chopped roasted peanuts
3 tablespoons chopped fresh cilantro

Steps:

Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.
Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2-3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.
Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.