She Strengthens

Discover the Secret to Pok Pok’s Iconic Wings

When I visited Portland, Oregon, I fell in love with the city’s vibrant food scene, eclectic vibe, and exceptional coffee culture. But among the many culinary delights I encountered, one dish stood out: Ike’s Wings at Pok Pok. These sticky, salty, and sweet wings were a game-changer, and I wasn’t the only one who thought so – Food and Wine named them one of the Best Restaurant Dishes of 2007.

Unraveling the Mystery

For a year, I experimented with ingredients to recreate this mouthwatering dish. Then, Food & Wine published the actual recipe, and I finally understood the secret to Ike’s Wings. However, my trials weren’t entirely in vain. I developed a unique twist on the recipe, incorporating citrus and a subtle kick of heat.

My Twist on Pok Pok’s Wings

I replaced traditional wing sauce with Sambal Oelek, an Asian chili paste that harmonizes beautifully with the other ingredients. This adds a gentle warmth without overwhelming the palate. For sweetness, I opted for maple syrup, which lends a rich depth of flavor and integrates a local Vermont product. You can also try agave syrup or molasses for varying results.

Crispy, Golden Wings

To achieve crispy wings, I used a fryer appliance, but baking or grilling are equally viable options. For an easy baked wing recipe, try Martha Stewart’s technique and substitute the baking step for frying. Garnish with a bright herb like cilantro or toasted sesame seeds for added flavor and texture.

The Recipe

Yields: serves 6
Difficulty: Medium

Ingredients:

• 1 cup fish sauce
• 1 cup maple syrup
• 1/2 cup orange juice
• 8 garlic cloves, minced (divided)
• 3 pounds chicken wings, cut at joints
• 3 tablespoons butter
• Zest and juice of 1 orange
• 1/4 cup sambal oelek chili paste (more or less to taste)
• Oil for frying
• 1 cup chopped cilantro, garnish

Instructions:

1. Season the wings with sea salt and fresh ground pepper.
2. Whisk together fish sauce, maple syrup, orange juice, and half of the garlic cloves in a large bowl. Add the wings and toss to coat.
3. Refrigerate the wings and marinade for 3 hours or overnight.
4. Heat the butter over medium heat until melted, then add the remaining garlic and cook until golden brown.
5. Add the reserved marinade, orange zest and juice, and chili paste to the butter mixture. Cook until the dressing reaches a syrupy consistency, about 10 minutes.
6. Heat the oil to 350F and fry the wings in batches until crispy, about 5 minutes per batch.
7. Toss the fried wings in the dressing and garnish with cilantro. Serve immediately.

Tips and Variations

• For large batches, hold the wings in a warm oven after frying to maintain crispiness.
• Experiment with different sweeteners, such as agave syrup or molasses, for unique flavor profiles.
• Add a sprinkle of gomasio, or toasted, salted sesame seeds, for added texture and flavor.