How to make Pok Pok's fish sauce wings: Portland's Signature Dishes

Ingredients

• 2 lb Chicken Wings (whole wings, skin on)
• 0.25 cup Fish Sauce (Vietnamese style, such as Red Boat)
• 2 tbsp Brown Sugar (packed)
• 1 tsp Salt (kosher or table salt)
• 3 cloves Garlic (minced)
• 2 cup Vegetable Oil (for shallow frying, high smoke point)
• 0.5 cup Water (for soaking and deglazing)

Instructions

1. Trim the Wing Skin Flap

   Place each wing on the cutting board and cut away the small flap of skin near the joint so the wing lies flat and the skin won’t bunch up during frying.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine fish sauce, brown sugar, salt, and minced garlic. Stir until the sugar dissolves.

   Time: PT5M

3. Marinate the Wings

   Add the trimmed wings to the bowl, toss to coat evenly, and let sit for 5 minutes while the flavors begin to penetrate.

   Time: PT5M

4. Soak Briefly

   Transfer the wings to a shallow dish with ½ cup water and let sit for another 5 minutes. This helps the skin stay taut and the glaze adhere.

   Time: PT5M

5. Heat the Oil

   Add 2 cups vegetable oil to the thin aluminum pan and heat over medium‑high heat until it reaches about 350°F.

   Time: PT2M

   Temperature: 350°F

6. Fry the Wings

   Working in batches, add wings to the hot oil skin‑side down. Fry for about 4 minutes per side, or until the skin is deep golden and crispy.

   Time: PT8M

   Temperature: 350°F

7. Remove and Drain

   Using tongs, transfer the fried wings to a plate lined with paper towels to drain excess oil.

   Time: PT1M

8. Create the Glaze

   Reduce heat to medium and add the remaining garlic‑fish‑sauce mixture from the bowl to the pan. Stir and let it come to a gentle boil.

   Time: PT3M

   Temperature: 350°F

9. Caramelize

   Continue cooking the glaze, stirring constantly, until it thickens and turns a deep amber color, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

10. Deglaze and Coat

    Add a quick splash of water (about 1‑2 tbsp) to the pan; the steam will lift the caramel bits. Return the fried wings to the pan and toss to coat evenly.

    Time: PT2M

11. Finish Frying

    Let the wings sit in the glaze for another minute, turning once, until the coating is glossy and the wings are hot throughout.

    Time: PT1M

12. Serve

    Transfer the wings to a serving platter, sprinkle with a pinch of extra salt if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

25g

Carbohydrates

15g

Fat

28g

Fiber

0g