Pok pok wings aka fish sauce wings. Does it taste like fish? Not really, this dish uses fish sauce as the salt flavoring component, mixed with the sweetness of the sugar, and the tangy lime juice. A delicious crunchy chicken wing with a balance of sweet, savory, tangy, and spicy. This may not be the traditional way to make this, but it’s my spin on it and it is absolutely delicious!

Ingredients:

• 10 chicken wings- wash and pat dry
• Ground black pepper
• Pinch of salt
• 3 tbspn granulated sugar
• 3 tbsn warm water
• 3 garlic cloves minced
• 2 bird’s eye chili minced
• 3 tbsn good quality fish sauce
• 1 tbsp fresh lime juice OR 2 tsp of lime juice mixed with 1 tsp vinegar
• 2 tbspn corn starch

Instructions:

1. Wash and pat dry your wings. Season wings with pepper and just a small pinch of salt.
2. In a small bowl, disolve sugar in warm water and fish sauce.
3. Mix in chili and garlic.
4. I like to bring my sauce to a low simmering boil, just to cook out most of the “fish” sauce flavor. This will take at least 5 min on a low simmer.
5. Place corn starch in a plastic container and add the wings. Place lid on container and shake it until wings are lightly coated with the corn starch. Discard excess starch.
6. Heat up oil and fry chicken wings until fully cooked.
7. Drain off excess oil and dip chicken in the sauce.

Eat as an appetizer or serve with rice.