Ike’s Vietnamese Fish Sauce Wings is presumably the recipe that Andy Ricker uses for his famous wings at his Portland, OR restaurant, Pok Pok. If you’re ever in Portland, I heartily recommend a visit — but go early. In the meantime, try his recipe. The wings are deep fried, which increases not just the difficulty level, but also makes them more labor-intensive. We have learned through experience, though, that if you’re not feeling up to deep-frying, these wings are also delicious grilled. If fish sauce isn’t already a part of your pantry, I should warn you, it smells exactly like what it’s made out of — essentially rotten fish. Once in the food, however, it gives things a salty, umami flavor that you can’t get with anything else. The best place to buy fish sauce is in your local mom-and-pop Asian grocery. I’m not big on unnecessary garnishes, so I leave off the cilantro and the mint unless I already happen to have some.