Vietnamese Chicken Wings

Whether you’re frying, grilling, or baking your wings try this Vietnamese preparation I’ve adapted from chef Andy Ricker of Pok Pok fame, which he adapted from roadside stands all over Vietnam. What makes them so good is taking the time to marinate, so they do take a little bit of preplanning.

For the marinade whisk together half a cup each of fish sauce and sugar along with a couple minced garlic cloves. Toss with the wings then refrigerate for at least three hours. Frying is always best but sometimes something has to give…whatever cooking method you choose make sure you reserve the marinade.

While you’re cooking your wings simmer the marinade over medium high heat for about five minutes until syrupy. To serve, coat the wings with the marinade and top with some chopped mint and or cilantro. And wings aren’t just for football, these would make a great dinner alongside some peanut noodles or a cabbage salad.