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Note recipe requires at least 8 hours of marinating so plan ahead.
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1.
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For the marinade, combine water, fish sauce and sugar in a large bowl and whisk until sugar is completely dissolved.
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Add minced garlic and pepper.
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2.
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Add the wings and toss to coat.
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Cover and refrigerate overnight (at least 8 hours for the most flavor).
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Turn them every 4 hours to make sure the wings are marinated evenly.
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3.
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Drain the wings by leaving them in a colander for 10 minutes.
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Reserve the marinadeyoull use it in a bit.
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4.
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Sift rice flour, cornstarch, and baking soda into a mixing bowl.
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5.
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Fill a large pot with about 2 inches of oil.
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Heat over medium heat.
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Bring it to 350 F (if you dont have a thermometer, leave it on medium heat).
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6.
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Toss the wings, a few at a time, in flour then shake off excess flour.
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7.
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Add wings into the pot but dont crowd them (fry in batches if needed).
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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.
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Remove them from the pot onto a tray lined with paper towel to drain off excess oil.
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Repeat frying the rest.
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9.
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Drain the garlic pieces from the marinade and deep fry them until golden brown.
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Reserve for later.
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10.
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In a saucepan, simmer the marinade over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
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11.
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Toss the wings in the reduced sauce.
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12.
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Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chilies.
