Pok Pok Wings

• 1/2 cup Asian fish sauce
• 1/2 cup superfine sugar (or maple syrup)
• 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
• (** from another recipe but sounds good))
• sea salt and fresh ground pepper
• 1 cup fish sauce
• 1 cup maple syrup
• 1/2 cup orange juice
• 8 garlic cloves, minced (divided)
• 3 pounds chicken wings, cut at the joints
• 3 tablespoons butter
• zest and juice of 1 orange
• 1/4 cup Sambal Oelek chili paste (or less if you want less heat)
• oil for frying
• 1 cup chopped cilantro (for garnish)

1. 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.
2. 2.Heat 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. 3.In a large pot, heat 2" of oil to 350u0b0. 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 min. Drain on paper towels and transfer to a bowl.
4. 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. ******************************************************************************************Season the wings with a pinch of sea salt and a crank of fresh ground pepper. In a large bowl whisk together the fish sauce, maple syrup, orange juice, and half of the garlic cloves. Add the wings and toss to coat. Transfer the wings and marinade to a plastic bag and refrigerate for 3 hours or overnight (I'd go overnight or as long as you can). Drain the wings over a bowl to reserve the marinade. Heat the butter over medium heat until melted and add the remaining garlic; cook until the garlic is golden brown, don't burn. Turn the heat to medium-high and add the reserved marinade, orange zest and juice, and chili paste. Continue to cook the dressing until it reduces to a syrupy consistency, about 10 minutes, and then remove it from the heat. Place the warm sauce in a large bowl. Heat the oil to 350F. Working in batches, fry the wings until crispy, about 5 minutes per batch. Drain on a cooling rack set over paper towels, allowing the oil to drip off. When all of the wings have been fried, toss them in the dressing (you may need to work in batches). Garnish with cilantro and serve immediately.

fish sauce, sugar, garlic, chicken, vegetable oil, cornstarch, cilantro, mint, uasea salt, chicken, ua, uazest, uaoil

Taken from www.epicurious.com/recipes/member/views/pok-pok-wings-50163803 (may not work)