Fish Sauce Caramel Pok Pok Style Wings


  1. Soak minced garlic in warm water for 5 minutes.
  2. Strain through a fine sieve mesh strainer, pushing garlic into the sieve with the back of a spoon to extract extra flavor. Reserve garlic.
  3. Combine garlic water, fish sauce, and sugar.
  4. Stir until sugar has dissolved.
  5. Slightly cool and reserve 1/2 cup.
  6. Pour over chicken wings, ensuring wings are submerged.
  7. Marinate for 2-4 hours.
  8. Drain wings and place wings in a large bowl and toss with corn starch.
  9. Fry at 375°F for 10-12 minutes, until golden brown and cooked through.
  10. Heat 2 Tablespoons of oil over medium heat.
  11. Fry reserved garlic until golden brown.
  12. Drain on paper towels and reserve for garnish.
  13. Heat reserved marinade on high until caramel-like sauce forms and toss wings in sauce.
  14. Sprinkle with fried garlic and chopped parsley.


  • 2 tbsp. Brilliance® Premium Oils Vegetable Oil, plus more for frying
  • 2 pounds chicken, wings
  • 1/4 cup cornstarch
  • 6 Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 tbsp. Peak Fresh Produce® Parsley, Fresh
  • 1/2 cup Thai Kitchen® Premium Fish Sauce
  • 1/4 cup water, warm
  • 1/2 cup West Creek® Sugar, Granulated