So, I’ll admit it. Pok Pok makes such amazing food, that I’ve very occasionally cheated on my mandatory GF diet to sneak a bite. And when friends were devouring SIX orders of their wings a few weeks back, the smell overtook me. I grabbed one, and took a bite. WOW. The sticky, sweet, rich sauce was incredible, and I hid my shame as I devoured the wing. I paid for it, though, and going forward, I promised myself I’d try to replicate the recipe with a gluten-free soy sauce.
Luckily, my mom is a great cook, and I had actually remembered having a similarly delicious wing growing up. Sure enough, she pulled out her recipe and read it to me over the phone. They were called LaBrea Tar Pit Wings from the Gourmet Cookbook. They have the same soy, molasses flavor as Pok Pok’s, and were a good place to start.
I did some reading, and it turns out I wasn’t the only one who loved the wings.
I basically modified the La Brea wings and added fish sauce, extra ginger, and garlic. They were great.
450 degree oven
Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.
Bake wings in middle of oven 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.