Fish Sauce Chicken Wings Smoked and Fried (Pok Pok)

 

A neighbor is gluten free and made a version of Pok Pok wings we had in a Portland, Oregon restaurant.  It's heavy on flavors of fish sauce and garlic.  Switched out the tempura flour for cornstarch and didn't notice a difference. Thought why not add the smokiness to the fried goodness of wings and combine my 2 favorite ways to cook!  My little Traeger tailgate smoker gets a good workout 

Ingredients

  • 1/2 C  fish sauce + 1/4 cup for sauce  
  • 1/2 C Monk Fruit  + 1/4 cup for sauce
  • 2 T honey
  • 1 head of garlic cloves, 1 head of garlic crushed and minced
  • 1 T rock salt
  • 2 T lime
  • 3 pounds chicken wings
  • 2 T cooking oil, plus more for frying
  • 1 C cornstarch 
  • 1 bunch chopped cilantro
  • 1 bunch chopped mint

 

Directions

  1. In a small bowl, mix garlic (cloves) and salt (crushing garlic), add about 1 cup hot water and drain in cheese cloth (garlic will burn in hot oil). In a bowl, whisk the fish sauce, sugar and garlic juice. Add the wings and toss to coat. Refrigerate for 4 hours or overnight.
  2. Smoke the marinated wings for an hour or so @ 225 F.
  3. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes, set aside.
  4. In a large pot/wok, heat 2 inches of oil to 350°. Pat the wings dry on paper towels. Coat the wings in cornstarch.  Fry the wings in batches until golden and cooked through.
  5. In a small pot, simmer the 1/4 cup fish sauce, 1/4 cup monk fruit, 2 T honey (with garlic chili paste if want hot) &  lime juice over moderately high heat until syrupy, 5 minutes. Add the wings and toss (you can add a little bit of water if sauce too thick). Top with the cilantro, mint and fried garlic and serve.