POK POK VIETNAMESE CHICKEN WINGS

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

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.

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.

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.

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.

Andy Ricker

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