Pok Pok Wings (Vietnamese Fish Sauce Wings)
Published Oct 27, 2024
Updated Nov 03, 2024
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Easy Pok Pok wings—Vietnamese fish sauce wings—are super tasty and totally addictive! With crispy skin and juicy meat packed with savory, sweet, and tangy flavors, they’re perfect for game days, gatherings, or whenever you’re craving something seriously delicious.
Table of Contents
Vietnamese Fish Sauce Wings Recipe
A few years back, Pok Pok originated in Portland and was all the rage in the U.S. food scene. The name “Pok Pok” even sounds like the pestle hitting a mortar while making Som Tam, that yummy Thai Green Papaya Salad. The wings there were famous for their crispy skin and that irresistible savory-sweet glaze, which became the heart of Pok Pok’s popularity. Even though Pok Pok has permanently closed, you can still enjoy these delicious chicken wings at home with this copycat Pok Pok wings recipe!
I came across a recipe for “Ike’s Vietnamese Fish Sauce Wings,” named after the chef who created them, and it seemed easy enough. I gathered all the ingredients, marinated the wings, deep-fried them, and slathered them in that sticky glaze. The result? My kitchen smelled incredible, and I had my own version of Pok Pok wings right at home.
They turned out crispy and packed with flavor, with the perfect mix of salty and sweet and a tasty garlicky kick from the deep-fried garlic. I was hooked! The only part I was a little iffy about was reusing the marinade as a glaze after tossing it with the wings. Even though the sauce is boiled to ensure it’s safe, I decided to tweak it a bit in my version to feel more comfortable with the process.
I’m excited to share this copycat recipe with you! With minimal prep time, simple ingredients, and just four easy steps, you can whip up your own delicious Vietnamese fish sauce wings at home.
Why This Recipe Works
- Addictive flavor. The mix of savory, sweet, and tangy flavors from the Vietnamese fish sauce is just too good to resist.
- Crispy texture. You’ll get that perfect crispy skin that everyone craves—nothing beats a good crunch!
- Easy to make. With minimal prep time and just a few simple steps, you can whip these up without spending hours in the kitchen.
- Just like the real deal. You can count on this copycat recipe to give you delicious wings with the same awesome flavor and texture just like Pok Pok Wing restaurant, which unfortunately shuttered.
Pok Pok Wings Ingredients
- Chicken wings
- Fish sauce – gives the wings that essential umami flavor.
- Sugar – creates that delicious sticky glaze that makes the Pok Pok wings so irresistible.
- Mint
- Garlic
- Cilantro
- Cornstarch – the secret ingredient for getting those wings nice and crispy.
See the recipe card for full information on ingredients.
How To Make Pok Pok Wings
(Vietnamese Fish Sauce Wings)
Step 1: In a bowl, whisk together 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 2 tablespoons of oil in a small skillet. Add the minced garlic and cook over moderate heat until golden, about 3 minutes. Drain the garlic on paper towels.
Step 3: In a large pot, heat 2 inches of oil to 350°F (176°C). Pat the wings dry with paper towels and reserve the marinade. Place 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 reserved marinade over moderately high heat until syrupy, about 5 minutes. Strain it over the wings and toss to coat. Top with cilantro, mint, and fried garlic, then serve immediately.
Pro Tips For Home Cooks
- Get a good quality fish sauce as it is the umami bomb in this recipe. I recommend Red Boat Fish Sauce or Megachef Fish Sauce.
- Before you marinate, give the chicken wings a good pat with paper towels to dry them off. This little step helps you get that crispy skin when frying.
- The fried garlic brings fantastic flavor to the wings, so definitely don’t leave it out!
- Don’t try to fry all the wings at once! Overcrowding the pan can drop the oil temperature and leave you with soggy wings.
Frequently Asked Questions
You can marinate the wings a day in advance and keep them in the fridge. However, it’s best to fry them fresh right before serving to maintain their crispiness.
Absolutely! Preheat your air fryer to 360°F (182°C), then cook the marinated wings in a single layer for about 25 to 30 minutes, flipping them halfway through. Just keep an eye on them, as cooking times can vary depending on your air fryer model.
Yes! Bake them at 400°F (200°C) for about 40 minutes, flipping halfway through, until they’re crispy and cooked through.
f you want to kick up the heat, try adding sriracha or your favorite hot sauce to the marinade.
This recipe is only 368 calories per serving.
What To Serve With Pok Pok Wings
For a wholesome Vietnamese meal, I recommend the following recipes:
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Other Recipes You Might Like
Pok Pok Wings (Vietnamese Fish Sauce Wings)
Ingredients
- 1/4 cup fish sauce
- 1/4 cup superfine sugar
- 8 cloves garlic, 5 crushed and 3 minced
- 1 1/2 pounds (750g) chicken wings
- 2 tablespoons vegetable oil, plus more for frying
- 1/3 cup corn starch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
Instructions
- In a bowl, whisk together the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat 2 tablespoons of oil in a small skillet. Add the minced garlic and cook over moderate heat until golden, about 3 minutes. Drain the garlic on paper towels.
- In a large pot, heat 2 inches of oil to 350°F (176°C). Pat the wings dry with paper towels and reserve the marinade. Place 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.
- In a small saucepan, simmer the reserved marinade over moderately high heat until syrupy, about 5 minutes. Strain it over the wings and toss to coat. Top with cilantro, mint, and fried garlic, then serve immediately.
Notes
- Before you marinate, give the chicken wings a good pat with paper towels to dry them off. This little step helps you get that crispy skin when frying.
- The fried garlic brings fantastic flavor to the wings, so definitely don’t leave it out!
- Don’t try to fry all the wings at once! Overcrowding the pan can drop the oil temperature and leave you with soggy wings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
