Directions

To Prep

1. Whisk the fish sauce, sugar and crushed garlic in a bowl. Add the wings and toss to coat.
2. Refrigerate for 3 hours, tossing the wings occasionally.

To Cook

1. Heat the 2 tbsp of oil in a small skillet. Add the minced garlic, cook over moderate heat for about 3 mins until golden. Drain on paper towels.
2. Heat 2 inches of oil to 350°C in a large pot. Pat the wings and dry on paper towels. Reserve the marinade.
3. Put the corn starch in a shallow bowl, add the wings and turn to coat.
4. Fry the wings in batches until golden and cooked through for about 10 mins. Drain on paper towels and transfer to a bowl.
5. Simmer the marinade over in a small saucepan over moderately high heat and add ½ cup of water until syrupy for 5 mins.
6. Strain over the wings and toss.
7. Top with coriander, mint and fried garlic. Serve immediately.