Pok Pok Chicken Wings | Peri's Place For Recipes

Pok Pok Chicken Wings
Prep Time
5-24 hours
Oven Temp
Oven at 200F
Cook Time
5-24 hours


For the Wings:
3 pounds chicken wings
1 cup Vietnamese Fish Sauce
1 cup Super Fine Sugar
Cold water
1 Head of Garlic (chopped fine)
Table Salt
cheese cloth

For the coating:
Rice Flour
Tempura Batter Mix:
  • 3/4 AP flour
  • 1/4 Corn Starch
  • 1 tsp Baking Soda

For the Glaze:

1 cup Vietnamese Fish Sauce

1 cup Water

1 1/2 cups (more or less to taste) super fine sugar

Hot Chili sauce (Sriracha or something like that)

4 or 5 tablespoons of chopped garlic from the garlic prepared for the wings.

Oil for cooking


At least 4-5 hours before eating, preferably 24 hours before, prepare the wings to marinate. First, peel and coarse chop an entire head of garlic. Sprinkle with 2 tablespoons of salt and with a fork mix and kinda grind the salt into the garlic to extract the juices. Over this, pour 2 cups of cold water and let steep for up to half an hour or so. With a cheese cloth, or fine strainer, strain the garlic water into a bowl, reserve both the garlic water and the chopped garlic.

To the garlic water add the fish sauce and the sugar. Stir well to dissolve the sugar.

Wash wings. At this point you can decide if you want to use whole wings or chop them into sections. I prefer the sections as it makes it easier to cook them later. I use a zip lock bag to marinate the wings, you can use whatever works best for you. Place wings into your container and pour marinade over them. If using a ziplock, squeeze as much air out as possible and seal. Place in another flat pan (9 x 11 cake pan works well) and place in fridge. Stir or flip over at least 4 times before you cook them to ensure that they all get a good marinate.

Take 4-5 tablespoons of chopped garlic from previous step and fry in 2 tablespoons oil until it just starts turning brown. At this point let it go just a bit further and then remove from heat and drain on paper towel. Place in a seal container. Discard the remaining uncooked garlic, or fry it all up and use it later in other recipes.

On the day you are going to eat the wings, remove wings from fridge, drain marinade and discard marinade. Do not wash the wings, but pat them dry with paper towels. Combine 1 1/2 cups rice flour and 1/4 cup tempura batter mix into a bowl. Dredge each wing, and shake off excess. Place on a cooling rack placed into a sheet pan to allow the flour to create a crust. You can dredge twice for a crispier crust.

In a dutch oven or deep fryer (if you have one), heat at least 2 inches of oil. Deep fry the wings for 8 - 10 minutes at 350. Unless you have access to a large fryer, do these in small batches and put the cooked wings in a 200F oven to stay warm while you cook the others.

Combine the first 3 ingredients for the glaze in a bowl. The sugar estimate is just that, you may want to add more or less depending on how sweet or salty you want your wings. You just want to make sure not to put so much sugar in that it all can't dissolve.

Place a frying pan on stove on high heat, pour 1/4 of the glaze mixture into the pan and bring to a boil. At this point, if you want your wings spicy, put as much chili sauce in as you want. Place 1/4 of the fried wings into the glaze, and sprinkle with some of the garlic. Stir the wings to coat well and continue cooking until the glaze cooks down. At this point add to the pan about 1/3 cup water to deglaze. Cook until the water has evaporated. Pour the wings onto a platter and let cool for at least 5 minutes. These things are like lava and you will burn your mouth if you don't wait. But while you wait, you can start doing the second batch.