Vietnamese Sticky Wings

1. 1

   For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add minced garlic.

2. 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.

3. 3

   Drain the wings by leaving them in a colander for 10 minutes.

4. 4

   Sift rice flour, cornstarch, and baking soda in a mixing bowl.

5. 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).

6. 6

   Toss the wings, a few at a time, in flour then shake off excess flour.

7. 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.

8. 8

   Transfer them to a tray lined with paper towel to drain off excess oil.

9. 9

   Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.

10. 10

    In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.

11. 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.)

12. 12

    Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.

* Per serving · 4 servings · Values may vary.