Want to change up your wing game this Sunday?
Ike’s Vietnamese Fish-Sauce Wings were one of the most popular dishes at Andy Ricker’s Pok Pok in Portland, OR and after devouring a platter of them I can understand why they were such a hit!
The wings are marinated overnight in a blend of garlic, fish sauce (Squid brand is my favorite), and sugar. Once drained, they’re coasted in rice flour and tempura batter mix before being fried to a crispy, golden brown perfection.
They are then tossed in a fish sauce, sugar, and naam phrik phao (roasted chili paste) glaze, creating a sweet, spicy, and umami-rich coating and finished with a sprinkle of fried garlic.
The supremely crispy wings are packed with flavor and the tender meat practically melts off the bones. A dream!
To accompany these delectable wings, pickled daikon and carrots offer a refreshing contrast, balancing out the richness of the meat.
Book: Pok Pok, page 249
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: fish sauce
Pricey Ingredients: —
Hard-to-find: —
Recipe on PortlandMonthly.com
