Vietnamese Fish Sauce Wings Pok Pok wings

Thanks to Pok Pok NYCIngredients
1.5kg chicken wings
1/4 cup fish sauce
1/3 cup caster sugar
3 cloves garlic , grated
Chopped fresh mint and coriander
Vegetarian oil for deep fryingMethod
Mix together the fish sauce, garlic and caster sugar in a large mixing bowl.
Add the chicken wings and mix in the marinade, using your hands is best.
Cover with cling wrap and place in the fridge for 4 hours, turning 2 or 3 times to coat all the wings.
Heat the oil in a deep fat fryer, or an air fryer works if you have one. Fry in batches for 10 minutes until cooked through and then drain on paper towel.
Place the remaining marinade into a small pan and heat until it thickens and becomes syrupy.
Place the cooked wings into a large bowl and pour over the syrupy marinade.
Toss to coat then place on a serving plate and sprinkle generously with the coriander and mint.

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