Ike's Vietnamese Fish Sauce Wings

Name: Ike's Vietnamese Fish Sauce Wings
Ingredients: 1/2 cup Asian fish sauce; 1/2 cup superfine sugar; 4 garlic cloves, 2 crushed and 2 minced; 3 pounds chicken wings, split at the drumettes; 2 tablespoons vegetable oil, plus more for frying; 1 cup cornstarch; 1 tablespoon chopped cilantro; 1 tablespoon chopped mint

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Servings: 6

Cost: $4.82 /serving

Author : Andy Ricker

Ingredients

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1/2 cup Asian fish sauce1/2 cup superfine sugar4 garlic cloves, 2 crushed and 2 minced3 pounds chicken wings, split at the drumettes2 tablespoons vegetable oil, plus more for frying1 cup cornstarch1 tablespoon chopped cilantro1 tablespoon chopped mint

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Instructions

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Step 1

In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.

Step 2

Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.

Step 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.

Step 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.