For chicken wings

3 lbs chicken wings
10 grams (~1 tbsp) Northern Mountain Garlic, minced
½ cup warm water
½ cup fish sauce (Brandon used half Squid fish sauce and half Three Crabs)
½ cup sugar
½ cup rice flour
¼ cup cornstarch
2 tsp baking powder
½ tsp freshly ground pepper
Vegetable oil for frying

For garnish

1 lime, cut into wedges
¼ cup cilantro, chopped
A pinch òHeaven Facing Chili

Marinate the Chicken

• Rinse the chicken wings, pat them dry, and set aside.
• In a large bowl, whisk together the warm water, sugar, and fish sauce until the sugar dissolves.
• Add the Northern Mountain Garlic and black pepper to the mixture.
• Add the chicken wings to the bowl and toss to coat them in the marinade. Cover and refrigerate for at least a few hours (ideally 24 hours), flipping the wings 2-3 times to ensure even marination.

Prepare for Frying

• Take the wings out of the fridge 30 minutes before frying to bring them to room temperature.
• Drain the wings using a colander and save the marinade.
• In a separate bowl, combine rice flour, baking powder, and cornstarch.

Fry the Wings

• Heat about 1.5 quarts of vegetable oil in a large pot or Dutch oven to 375°F (about 15 minutes).
• Coat each wing in the flour mixture, shaking off the excess.
• Fry the wings in batches, without overcrowding, until golden brown and crispy (about 7-8 minutes per batch).
• Place the fried wings on a wire rack to drain excess oil.

Make the Fish Sauce Glaze

• While frying the wings, strain the marinade to remove the solids, then simmer the liquid in a small pot over medium heat.
• Stir frequently and cook until the marinade reduces to a thick, syrupy consistency (about 20 minutes). Remove from heat.

Serve

• Brush the glaze over the fried wings.
• Garnish with fresh cilantro, Northern Mountain Garlic, Heaven Facing Chili, and lime wedges. Enjoy!