PokPok Wings

I wanted another "meat" to go with our salad dinner tonight because I just knew we needed to be "full" until breakfast. I ran across this type of Vietnamese wings purely by accident when I was surfing online. Reading further, it seemed easy enough to do.

The original version takes the marinade and cooks it down as a glaze, but I prefer my wings dry. They still came out nice!

Needed (to marinate):
2 lb chicken wings
1/4 c fish sauce
1/4 c white sugar
3 cloves garlic, chopped finely
1 1/2 t garlic powder

For frying:
Cornstarch
Oil enough for wings to be submerged in pot/frying pan

1. Marinade washed wings in the above for approximately 2 hours, turning occasionally so that all chicken is coated. Ensure that the sugar is melted through and blended well with the fish sauce.
2. When ready to cook, drain the chicken so that it's almost dry when ready to cook.
3. Coat wings in cornstarch and fry in heated oil approximately 5 minutes if submerged. Cook until light brown.
4. Drain on paper towels.

This recipe is super easy. I worried that the wings would taste and smell fish - but they didn't! There's hint of both the saltiness of the fish sauce but more noticeable was the touch of sweetness. The wings came out super juicy and crunchy.

Enjoy!