Sayap Ayam Saus Ikan: Gaya Vietnam

Instructions

1. First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
2. Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
3. When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
4. Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
5. Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
6. Serve with some refreshing sliced cucumbers on the side!