Paleo Pok Pok Wings

Paleo Pok Pok Wings

I must have a bit of PTSD from the three day hospital stay after Crunchy Baby arrived because every time I see bland food like plain boiled chicken fillet or plain beef broth, I want to run to my pantry and pour balsamic vinegar in my eyes. I don’t know why hospital nutritionists equate bland with healthy. A sprinkle of salt, thyme or organo could give a dish a bit of life.

For those readers unfamiliar with Vietnamese food and looking to challenge their palates, I recommend giving these Pok Pok wings a try. My husband walked into the kitchen and made a face when he smelled the fish sauce but couldn’t get enough of the wings when they were done 🙂 If you can get past the initial smell – and you will only smell it for a few seconds – it is really worth it and doesn’t actually taste fishy.

Mix together the marinade – fish sauce, honey and crushed garlic.

Paleo pok pok wings

 

Marinate chicken for at least three hours.

Paleo pok pok wingsHeat up a bit of coconut oil and fry up some sliced garlic until golden.

Paleo pok pok wings

 

Drain garlic over paper towels.

Paleo pok pok wings

 

When you are ready to cook the chicken, drain the chicken from the marinade but reserve it for sauce. Coat chicken in tapioca flour.

Paleo pok pok wingsHeat up coconut oil in a large skillet and fry wings until cooked (7-10 minutes depending on size of chicken pieces).

Paleo pok pok wingsDrain chicken pieces over paper towels.

Paleo pok pok wingsHeat up the marinade in a small saucepan until thickened (about 5 minutes). Then pour over chicken pieces in a serving bowl and top with garlic, chili if using and green onion.

Paleo pok pok wings

 

 

Serve as an appetizer or main. Nom away, Crunchy Friends!

Paleo pok pok wings

 

Paleo Pok Pok Wings Recipe

You’ll Need:

  • 3 lb chicken wings
  • 1/2 cup Red Boat Vietnamese Fish Sauce (Gluten Free!)
  • 1/2 cup raw honey
  • 6 garlic cloves – 3 crushed, 3 finely sliced/minced
  • 2 TBSP Coconut Oil plus more for frying wings
  • 1 cup Tapioca flour
  • 1 green onion, chopped for garnishing
  • 2 TBSP dry chili flakes (optional)
  1. Combine fish sauce, honey and crushed garlic in a bowl and marinate chicken for at least 3 hours.
  2. Heat up 2 TBSP coconut oil in a pan over medium heat and fry sliced/minced garlic until golden. Drain over paper towels.
  3. When you are ready to cook the chicken, heat up coconut oil in a large skillet on medium-high. There should be enough oil to cover the chicken wings.
  4. Drain chicken from the marinade but reserve the marinade for the sauce later.
  5. Coat chicken in tapioca flour and fry in skillet until chicken is done (7-10 minutes depending on size of chicken pieces).
  6. Drain chicken on paper towels and transfer to a large bowl.
  7. Cook marinade in a small pan over medium heat until slightly thickened. It should take about 5 minutes. Strain the garlic out of this sauce if desired.
  8. Pour sauce over wings and top with fried garlic and green onion (and chili if using) to serve.

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