Pok Pok Wings (Vietnamese Fish Sauce Wings)

• 1/4 cup fish sauce
• 1/4 cup superfine sugar
• 8 garlic cloves, 5 crushed and 3 minced
• 1 1/2 lbs chicken wings
• 2 tablespoons vegetable oil, plus more for frying
• 1/3 cup cornstarch
• 1 tablespoon cilantro, chopped
• 1 tablespoon mint, chopped

1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. In a large pot, heat 2 inches of oil to 350u0b0. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.

fish sauce, sugar, garlic, chicken, vegetable oil, cornstarch, cilantro, mint

Taken from www.food.com/recipe/pok-pok-wings-vietnamese-fish-sauce-wings-503546 (may not work)