Pok Pok Chicken Wings

My very first post, January 2, 2011

 

Pok Pok’s chicken wings:  A favorite take out item of ours, so naturally I decided to try making it myself!  I googled it, found a recipe and modified it just a little.  The wings were delicious.  Super salty, sweet, sticky…

• salt and fresh ground pepper
• 1 cup fish sauce
• 1 cup real maple syrup
• 1/2 cup orange juice
• 8 garlic cloves, minced (divided)
• 3 pounds chicken wings, cut at joints
• 3 tablespoons butter
• zest and juice of 1 orange
• 1 t. hot chili sauce, I used Sriracha
• oil for frying, I used canola and peanut
• 1 cup chopped cilantro, garnish

INSTRUCTIONS

1. Season the wings with a pinch of salt and a crank of fresh ground pepper. In a large bowl whisk together the fish sauce, maple syrup, orange juice, and half of the garlic cloves. Add the wings and toss to coat. Transfer the wings and marinade to a plastic bag and refrigerate for 3 hours.  Drain the wings over a medium bowl to reserve the marinade. Heat the butter over medium heat until melted and add the remaining garlic; cook until the garlic is golden brown, being careful not to allow it to burn. Turn the heat to medium-high and add the reserved marinade, orange zest and juice, and chili sauce. Continue to cook the dressing until it reduces to a syrupy consistency, about 10 minutes, and then remove it from the heat. Place the warm sauce in a large bowl.
2. Heat the oil to 350F. Working in batches, fry the wings until crispy, about 5 minutes per batch. Drain on a cooling rack set over paper towels, allowing the oil to drip off. When all of the wings have been fried, toss them in the dressing (you may need to work in batches). Garnish with cilantro and serve immediately.
3. *After the frying step you may also hold the wings in a warm oven–this helps if you are doing large batches. Just be aware of drying out the wings or losing crispness if held for a long period of time.

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