Baked crispy chicken wings in tangy sauce inspired by the Pok Pok recipe

Mung Bean Sticky rice (Xôi Xéo) the easy way 1

My sister Nhumy and I have indulged in Pok Pok chicken wings at Chef Ricker’s Brooklyn NY restaurant. The wings were coated in a sweet, spicy and savory glaze and rolled in a crunchy topping and between the two of us, we have created serious damage. Chef Ricker was himself inspired by the popular Vietnamese street food “Gà chiên Nuoc Mam” or Fried Chicken with Fish Sauce.

Back home, I have prepared this dish several times to my family’s delight, but I didn’t like the deep frying part… Here’s how to adapt the Pok Pok recipe by baking, to avoid the messy and oily deep frying.

The fish sauce and coconut palm sugar are widely available in Asian stores or could be purchased online, scroll down to the “Related Products” section at the end of the post.

Mung Bean Sticky rice (Xôi Xéo) the easy way 6

Baked Pok Pok Chicken Wings

Crispy baked spicy, savory and sweet chicken wings

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine Asian

Servings 4

Ingredients

2 lbs 1 kg Chicken Wings, trimmed
2 tspn oil
1/2 tspn salt (Himalayan salt if possible)
1/2 tspn freshly ground pepper
1/2 tspn garlic powder

Glaze

1/4 cup palm sugar or coconut brown sugar
1/4 cup fish sauce
2 cloves garlic, finely grated

Garnish

1/2 cup roasted peanuts, crushed
1/2 cup coriander leaves, chopped
2 to 3 Thai chili peppers, finely sliced

Instructions

Preheat oven to Broil function 500 F / 260 C
In a bowl, toss the chicken wings in the oil, salt, pepper and garlic powder
Arrange the chicken in a single layer on a wire rack set over an oven tray and put the tray in the lower part of the oven. Broil for 10 minutes, flip the wings over, and broil for another 10 to 12 minutes till fully cooked. If you poke the wing with a wooden stick or tooth pick, clear juice should run out.

To make the Glaze

In a small sauce pan, over low heat, heat the palm or coconut brown sugar with the fish sauce, stir till well blended. Simmer for a few minutes till the sauce thickens a little. Remove from heat, stir in the grated garlic.

To serve

Toss the baked chicken wings in the glaze till evenly coated. Put on a serving platter. Sprinkle the chilies, coriander and crushed peanuts on top. Serve hot.

Keyword Chicken wings, Pok Pok Chicken wings

These chicken wings are delicious served with a side of mung beans sticky rice (here’s the recipe)!

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Baked crispy chicken wings in tangy sauce inspired by the Pok Pok recipe