Sayap Pok Pok (Sayap Saus Ikan Vietnam)

Instructions

1. In a bowl, whisk together the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat 2 tablespoons of oil in a small skillet. Add the minced garlic and cook over moderate heat until golden, about 3 minutes. Drain the garlic on paper towels.
3. In a large pot, heat 2 inches of oil to 350°F (176°C). Pat the wings dry with paper towels and reserve the marinade. Place 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 reserved marinade over moderately high heat until syrupy, about 5 minutes. Strain it over the wings and toss to coat. Top with cilantro, mint, and fried garlic, then serve immediately.