Vietnamese Fish Sauce Chicken Wings

In a large bowl, combine chicken wings with salt, pepper, garlic powder, paprika, and 2 tbsp of fish sauce. Mix well to coat.

Cover the bowl and marinate in the refrigerator for at least 3 hours, or overnight for best results.

While the chicken marinates, prepare the fried garlic. Heat 1/4 cup of oil in a small skillet over medium heat. Add the minced garlic and sauté, stirring frequently, until golden brown.

Immediately strain the garlic from the oil, reserving the crispy garlic bits. Set aside.

To make the sauce, combine sugar, water, Thai chilis, lime juice, and 1/4 cup of fish sauce in a skillet.

Bring the sauce to a simmer over medium heat and cook until it has slightly thickened. Set aside.

In another large bowl, whisk together the rice flour, tapioca starch, and baking powder to create the dredge.

Coat the marinated chicken wings thoroughly in the flour mixture, shaking off any excess.

Heat frying oil in a deep pot to 350°F (175°C). Carefully add the chicken wings and fry for 8 minutes until cooked through.

Remove the wings and increase the oil temperature to 375°F (190°C). Fry the wings a second time for 2 minutes until golden brown and extra crispy.

Transfer the hot, crispy wings to a large mixing bowl. Pour the prepared fish sauce glaze over the wings and toss to coat.

Sprinkle in the reserved fried garlic and toss again.

Plate the wings, garnish with thinly sliced green onions, and serve immediately with lime wedges on the side.