IKE'S VIETNAMESE FISH SAUCE WINGS

Pok Pok built a national empire on addictive Vietnamese chicken wings. In 2005, inside a jury-rigged takeout shack on SE Division Street, chef Andy Ricker struggled in vain to reproduce a roadside Vietnamese fish-sauce chicken wing. Ike’s Fish-Sauce Wings.

Ingredients:

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

method:

1) In a large bowl, using a whisk put fish sauce or fish sauce, sugar and crushed garlic. Add the chicken wings, stir just hard to permeate the taste. Refrigerate for 3 hours.

2) In a skillet, heat 2 tablespoons of oil, add the minced garlic and cook on MEDIUM heat until golden brown about 3 minutes, do not burn. Filter paper towel. Set aside.

3) In a pot or deep skillet, heat oil to 2 inches deep, drain the wings (moist, if you like pat it dry with paper towel) and reserve the marinade.

4) In a bowl, put the cornstarch, dipped the chicken wings. I fry the wings (batches) until golden brown and cooked 10 minutes (MEDIUM-HIGH heat). Filter paper towel and place in a large bowl

5) In a saucepan, simmer the marinade on MEDIUM-HIGH heat until the syrup like 5 minutes. Pour over chicken wings and mix well. Sprinkle with cilantro, mint and fried garlic. Taposss sorry!