Pot-Pot Wings

Recipe and Photos by Monica Lo

In just one bite, you get sweet, sticky, and dank flavors. You get the crunch of fried garlic and a refreshing burst of fresh mint and cilantro. These Pot-Pot Wings are inspired by the version served by Andy Ricker at his Pok Pok Restaurants in Portland and Brooklyn. Hands down, some of the best, most addicting wings I’ve ever tasted. In this extra dank version, I’ve used a Jack Herer, grown by Humboldt Legends, and infused it in honey to create the sticky wing sauce.

Serves 6

Ingredients

• 1/2 cup Fish sauce (I used Red Boat)
• 1/3 cup Medicated honey (see basic recipe or Sous Weed recipe)
• 8 Garlic cloves, peeled and crushed
• 12 Chicken wings (about 2 lbs)
• Canola oil
• 1 cup Rice flour
• 1/4 cup Tempura batter mix
• 1/4 cup Water
• Handful mint and cilantro
• Lemon wedges

Directions

1. To create the marinade, whisk fish sauce, 4 smashed garlic cloves, and medicated honey until uniform.
2. Place chicken wings in a large bowl and add 1/2 of the fish sauce mixture and toss well. Reserve the other half in the fridge.
3. Cover and refrigerate the wings for four hours, giving it a good toss after two.
4. To fry the garlic, heat 3/4 inch of canola oil in a small pan over high heat and add the remaining 4 cloves of garlic. Reduce heat to medium-low and fry until golden brown. Then let the garlic drain and cool on paper towels.
5. Take the wings out and drain the marinade.
6. In a large bowl, mix together rice flour and tempura batter. Toss the wings in it until completely coated.
7. Pour enough oil in a dutch oven to completely submerge the wings and bring the oil to 325º.
8. Fry the wings in small batches and cook until evenly brown, about 10 minutes. Then transfer to paper towel to drain.
9. To finish, add 1/4 water to the reserved fish sauce mixture and bring to full boil on a large skillet.
10. Add half the wings and toss until a caramelized glaze coast the wings, about 1 minute. Then add 1 Tbsp of the fried garlic and cook for another 30 seconds. Repeat with the last batch of wings.
11. Garnish the wings with cilantro, mint, and lemon wedges. Enjoy immediately.

Links

• Basic honey infusion
• Sous vide honey infusion