Pok Pok's wing recipe!

[Eastoff]

http://www.portlandmonthlymag.com/e...ke-pok-poks-famous-wings-at-home-october-2013

Ike’s Fish-Sauce Wings

(Serves 4–8)

8 garlic cloves, peeled
1 tsp kosher salt
1/4 cup warm water
1/2 cup Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 cup superfine sugar
2 lbs medium-size chicken wings (about 12), split at the joint
Vegetable oil (for frying)
1 cup rice flour
1/4 cup tempura batter mix (Ricker recommends Gogi brand)
1/4 cup water
Optional: 1–2 tspnaam phrik khao soi (roasted chile paste, for “spicy wings”)
MARINATE

(1) CHOP garlic finely, sprinkle salt, and chop together for about 15 more seconds.
(2) SCRAPE into a small bowl, add warm water, and let sit for a few minutes.
(3) POUR through a fine sieve set over a bowl, and use the back of a spoon to stir and smoosh garlic against the sieve, reserving leftover garlic.
(4) ADD fish sauce and sugar to bowl and stir until dissolved.
(5) PLACE chicken wings in a separate large bowl, add 1/2 cup of fish sauce mixture (reserve the rest in the refrigerator), and toss well.
(6) COVER and refrigerate wings for at least four hours, or overnight, tossing every hour or so.

FRY

(1) HEAT 3/4-inch vegetable oil in a small pan over high heat and add reserved garlic.
(2) REDUCE heat to medium-low, fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain (set aside until final cooking stage).
(3) TRANSFER wings from refrigerator to a colander in the sink and let drain for 15 minutes.
(4) STIR together rice flour and tempura mix in a large bowl and toss wings until coated well.
(5) POUR enough oil into a wok or dutch oven to completely submerge the wings, about 2 inches, and bring oil to 325 degrees (measure with a candy thermometer).
(6) FRY wings in two batches, gently knocking them against the bowl before adding to the oil.
(7) COOK each batch until evenly golden brown, about 10–12 minutes, prodding every few minutes.
(8) TRANSFER wings to paper towels to drain.

FINISH

(1) ADD 1/4 cup water to the reserved fish sauce mixture.
(2) COMBINE 1/4 cup of the water–fish sauce mixture and half the chile paste (if you are using it), bring to a full boil in a nonstick wok, and reduce for about 45 seconds.
(3) ADD half the wings and toss every 15 seconds, until a caramelized glaze coats the wings, about 1 minute.
(4) ADD 1 tbsp of the fried garlic, toss well, and cook about 30 seconds longer.
(5) RINSE and wipe out wok, and repeat with the next batch of wings.
(6) SERVE wings with pickled vegetables, cucumber spears, and herb sprigs.

 

[Eastoff]

in the words of HCP, where's my REP?

 

[blue9]

Hell yeah!

 

[porkchopexpress]

Nice. His cook book comes out at the end of the month. I assume this is in it. What's funny is they were on Diners, Drive ins & Dives and "made" this recipe. My friend (used to cook at the original and now runs the kitchen out in NY) said they left out all sorts of steps/ingredients. This looks more complex than what I remember them doing on TV, so looks like he was right.

 

[Further]

Nice, but there is a nice shortcut, go to Pok Pok.

Love those wings, but I think I'll pay the ten bucks, or whatever they cost and get them done perfectly every time.

 

[porkchopexpress]

Nice, but there is a nice shortcut, go to Pok Pok.

Love those wings, but I think I'll pay the ten bucks, or whatever they cost and get them done perfectly every time.

Haha, yeah. I hate frying shit, so I'm not sure if I'll make these. I'm flying up next week, and I already told my parents that they should get take out from the Pok Pok in NE before picking me up from the airport.

 

[Eastoff]

Haha, yeah. I hate frying shit, so I'm not sure if I'll make these. I'm flying up next week, and I already told my parents that they should get take out from the Pok Pok in NE before picking me up from the airport.

"They should?!" I think you mean, "could you please?"

 

[porkchopexpress]

"They should?!" I think you mean, "could you please?"

Haha, yeah I was a little nicer in how I asked them.

 

[EL PRESIDENTE]

Yeah, I hate frying shit too...dunno, just seems crazy to do at home for me personally.

 

[huevonkiller]

I might try this. I like boneless chicken though. :O

 

[EL PRESIDENTE]

chicken on the bone tastes better.

 

[huevonkiller]

I'm from the chicken strip generation I guess. :O

It is a fair point though.

 

[EL PRESIDENTE]

I'm from the chicken strip generation I guess. :O

It is a fair point though.

they are drier and usually white meat. white ain't right.

 

[huevonkiller]

they are drier and usually white meat. white ain't right.

I usually eat home cooked, so it is not as dry.

 

[EL PRESIDENTE]

these are the wings.

 

[huevonkiller]

They look amazing.

 

[EL PRESIDENTE]

you have to like vietnamese fish sauce as they have that flavor in them. they are fucking bomb. Andy Ricker was here in LA last week at a Thai food festival.

 

[porkchopexpress]

you have to like vietnamese fish sauce as they have that flavor in them. they are fucking bomb. Andy Ricker was here in LA last week at a Thai food festival.

How was that? I was going to tell my friends in LA about it, but forgot until after the fact.

 

[EL PRESIDENTE]

How was that? I was going to tell my friends in LA about it, but forgot until after the fact.

I was in Portland last weekend. Didn't make it to Pok Pok, hit up the Acropolis instead. :MARIS61:

 

[EL PRESIDENTE]

How is e-saam downtown btw. my friends went there but I couldn't make it out.

 

[Eastoff]

these are the wings.

The one thing that frustrates me is that very last third part of the wing. I want to eat more chicken, and instead just have a little bit of flavor and skin. =\

 

[Further]

I think ill make some wings tonight. Not fried, but tasty nonetheless.

 

[Further]

The one thing that frustrates me is that very last third part of the wing. I want to eat more chicken, and instead just have a little bit of flavor and skin. =\

You mean the best part of the wing? I eat the rest just to get to the nib at the tip.