Vietnamese Pok Pok Chicken Wings

Last weekend I decided to pay a visit to a close friend of mine . She recently went to Portland where she discovered some of the most amazing flavorful wings at a famous local establishment called Pok Pok. As I was driving to visit her she told me how she came across the recipe online and I knew immediatley what was going down that weekend. We are both known for making some pretty epic meals and that is exactly how these wings turned out, EPIC. I have never had wings with so much flavor, who would have thought Vietnamese seasonings would make wings this great? Well hope ya'll enjoy these! :D

What you need:

3 pounds of chicken wings (be sure to split the drumettes)

1/2 cup  super fine brown sugar

4 garlic cloves, 2 crushed and 2 minced
2 teaspoon of ginger paste

1/2 cup Asian fish sauce 

2 table spoons vegetable oil, plus more for frying

1 cup cornstarch

1 tablespoon chopped cilantro

1 tablespoon of chopped mint

Steps to creating these amazing wings:

1. 1 ) In a bowl, whisk the fish sauce, brown sugar, one teaspoon of ginger and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. 2) Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic and one teaspoon of ginger paste; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. 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. 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

Ending Result :)

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