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1
For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add minced garlic.
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2
Add the wings and toss to coat. Cover and refrigerate overnight (at least 8 hours for the most flavor). Turn them every 4 hours to make sure the wings are marinated evenly.
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3
Drain the wings by leaving them in a colander for 10 minutes.
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4
Sift rice flour, cornstarch, and baking soda in a mixing bowl.
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5
In a large pot over medium heat, fill the pot to about 2 inches of oil and bring it to 350 degrees F (if you don't have a thermometer, leave it on medium heat).
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6
Toss the wings, a few at a time, in flour then shake off excess flour.
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7
Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
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8
Transfer them to a tray lined with paper towel to drain off excess oil.
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9
Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
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10
In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
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11
Toss the wings in the reduced sauce. (If you don't want your wings too sticky, use a brush and glaze them as much or as little as you like.)
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12
Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.
