Studio Lunch . Chicken and Fish and Wings

I love to eat chicken wings! Recently, a few like minded office mates and I sampled wings around the pubs near work. We liked the ones when the wings are hot and crispy, coated with a thin layer of pungent sauce. This prompt me to give it a try at home. And I decided to try this recipe from the Pok Pok restaurant, famous for its Vietnamese Fish Sauce Wings in Oregon.

I have to say, the result was great! And it was really easy! The crunchiness of the fried garlic and the fragrance of cilantro, mint are irresistible! Perfect with a cold beer.

Ike’s Vietnamese Fish Sauce Wings Recipe

1/4 cup Asian fish sauce
1/4 cup superfine sugar
4 garlic cloves, 2 crushed and 2 minced
1.5 pounds chicken wings, split at the drumettes
1 tablespoons vegetable oil, plus more for frying
1/2 cup cornstarch
1/2 tablespoon chopped cilantro
1/2 tablespoon chopped mint
(add a bit of freshly chopped chillies for some spice!)


  1. Mix the fish sauce, sugar and crushed garlic in a bowl. Add the wings to marinade. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 1 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. 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.
  4. 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.