Baked Vietnamese Chicken Wings
Whether you’re a Portlander or not, odds are you’ve heard of Pok Pok; a restaurant that took the foodie scene by storm in 2001 when it opened its doors. Owner Andy Ricker has since opened several more locations – including one in NYC – and won a prestigious James Beard for his innovative restaurant. Everything on the menu is drool-worthy, but Pok Pok’s most famous dish is the Vietnamese Fish Sauce Wings. Don’t let the name scare you. These chicken wings are crack on a bone. So when I stumbled upon the recipe last month, I put it up on the refrigerator to make for Super Bowl.
Except that, naturally I couldn’t wait. Only, I made a slight modification: I baked these chicken wings instead of deep frying them. Because wings that are baked are practically healthy, yes? Yes. And I promise, it doesn’t sacrifice flavor or crunch. Can’t you just see the crispiness in these photos. I’m getting hungry just editing this post.
I thought I’d found the perfect game day food in the Hawaiian Chex Mix that I published last week. These baked Vietnamese Chicken Wings trump the chex mix. I’m not a huge sports fan, but I can’t wait for game day (and an excuse to make these wings again). So… go team!