Prepare to embark on a culinary journey that will transport your senses straight to the vibrant streets of Thailand with these mind-blowing Pok Pok Chicken Wings! These aren't just ordinary wings - they're a flavor explosion that will revolutionize your home cooking and have your friends begging for your secret recipe. Imagine crispy, golden-brown wings glazed with a perfect balance of sweet, tangy, and savory marinade that will make every bite an unforgettable experience.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vinegar
- 2 cloves garlic, minced
- 1 tablespoon ground black pepper
Instructions
- In a large mixing bowl, combine fish sauce, sugar, vinegar, minced garlic, and ground black pepper. Whisk thoroughly until sugar completely dissolves, creating a marinade.
- Rinse chicken wings under cold water and pat completely dry using paper towels. This ensures crispy skin during cooking.
- Place chicken wings in the marinade, ensuring each wing is fully coated. Cover and refrigerate for at least 2-3 hours, preferably overnight, to allow flavors to penetrate deeply.
- Preheat your oven to 425°F (218°C). Line a baking sheet with aluminum foil and place a wire rack on top to allow wings to crisp evenly.
- Remove wings from marinade, allowing excess liquid to drip off. Arrange wings on the wire rack, ensuring they are not touching each other.
- Bake wings for 35-40 minutes, turning once halfway through cooking. Wings should develop a deep golden-brown color and reach an internal temperature of 165°F (74°C).
- Remove from oven and let wings rest for 5-10 minutes. This allows juices to redistribute, ensuring moist and tender meat.
- Optional: Garnish with chopped cilantro, green onions, or serve with a side of sweet chili sauce for additional flavor.
Tips
- Marination is Key: For the most intense flavor, marinate your wings overnight. The longer they sit in the marinade, the more deeply the flavors will penetrate the meat.
- Pat Dry for Crispiness: Always thoroughly pat your chicken wings dry before cooking. Excess moisture prevents that coveted crispy skin.
- Use a Wire Rack: Cooking the wings on a wire rack allows hot air to circulate completely around the wings, ensuring even cooking and maximum crispiness.
- Temperature Matters: Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F (74°C) without overcooking.
- Let Them Rest: Allow wings to rest for 5-10 minutes after cooking. This helps redistribute the juices, keeping the meat moist and tender.
- Customize Your Garnish: Experiment with toppings like chopped cilantro, green onions, or a drizzle of sweet chili sauce to add your personal touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 28g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 110mg
