Pok Pok Chicken Wings

Ingredients

Chicken wings

2 pounds

Fish sauce

1/4 cup

Sugar

1/2 cup, divided

Thai chili

3, sliced (adjust to taste)

White vinegar

1/4 cup

Water

1/2 cup

Garlic

4 cloves, minced

Vegetable oil

for frying

Instructions

1. In a large bowl, combine the chicken wings, fish sauce, and half of the sugar (1/4 cup). Mix well and marinate for at least 2 hours, or overnight in the fridge for deeper flavor.
2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure to have enough oil to fully submerge the wings.
3. Working in batches, fry the chicken wings for about 10 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer the wings to a plate lined with paper towels to drain excess oil.
4. While the wings are frying, prepare the sauce. In a saucepan, combine the remaining sugar (1/4 cup), water, white vinegar, and sliced Thai chili. Bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and simmer for about 5-10 minutes until the sauce thickens and caramelizes slightly, stirring occasionally.
6. Toss the fried chicken wings in the caramelized sauce until they are well coated. Ensure that each wing is evenly glazed for maximum flavor.
7. Serve the wings hot, garnished with minced garlic and additional sliced chili for an extra kick.