Vietnamese Sticky Wings

• 2 pounds chicken wings
• 1/2 cup warm water
• 1/2 cup fish sauce (Phu Quoc brand)
• 1/2 cup sugar
• 1/2 teaspoon freshly ground pepper
• 6 cloves of garlic, minced
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 2 teaspoons baking soda
• 1 quart vegetable for frying
• 1 lime for garnish
• 1 green chile pepper

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. 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. Drain the wings by leaving them in a colander for 10 minutes.
4. Sift rice flour, cornstarch, and baking soda in a mixing bowl.
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. Toss the wings, a few at a time, in flour then shake off excess flour.
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. Transfer them to a tray lined with paper towel to drain off excess oil.
9. Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
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. 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. Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.

chicken, water, fish sauce, sugar, freshly ground pepper, garlic, rice flour, cornstarch, baking soda, vegetable for, lime, green chile pepper

Taken from food52.com/recipes/33298-vietnamese-sticky-wings (may not work)