Vietnamese Crispy Wings (Canh Ga Chien)

I think the number one, most ordered appetizer or game day food is the crispy wings. For this recipe, I channeled in my Vietnamese roots for a fish sauce concoction that is totally finger-licking-worthy. With the Olympics coming up, everyone needs to have a plate of these wings while watching and cheering for our favorite athletes in Rio.

RECIPE  for one extra large order of wings!  Watch how I make it here.

12 wings, cut separate the upper wing from the lower (remove excess liquid with a paper towel)
2 inch knob of fresh ginger, finely grounded
5-6 pieces of garlic, finely grounded
1 cup of corn starch for dusting
Salt and ground pepper

Crispy wing sauce:

1/2 cup of white sugar
2 tbs of water
2 tbs of brown sugar
1/4 cup of fish sauce
1 tbs of red pepper flakes and black
Use a saute pan, put in the sugars, fish sauce and water until they all dissolved. Use medium heat and stir for a few mins. Turn off heat and then add in the pepper flakes and a little ground black pepper.

Marinade the wings with the grounded garlic and ginger, and then lastly, sprinkles of salt and pepper. 

Add about 4 inches full of cooking oil into the frying pot/or use a deep fryer. Drop in a few wings in at a time, so not to over crowd the frying pot. Small pieces should be slightly golden and cooked after about 5 mins of frying. Place on a large platter and drizzle on the sauce in layers so all wings have a nice drizzle of the sauce. Enjoy!