Vietnamese sticky wings

Directions

1. For the marinate, mix water, fish sauce, and sugar in a spruce bowl and streak till sugar is totally dissolved. Add minced garlic.
2. Add the wings and toss to coat. Mask and refrigerate in a single day (no longer much less than 8 hours for basically the most fashion). Turn them each and every 4 hours to be definite 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 spruce pot over medium heat, be pleased the pot to about 2 inches of oil and bring it to 350 degrees F (whenever you set aside no longer need a thermometer, leave it on medium heat).
6. Toss the wings, a number of at a time, in flour then shake off excess flour.
7. Fry the floured wings for about 8-10 minutes, 4 minutes on each and every side (8 minutes for smaller wings and 10 minutes for bigger wings) till golden brown.
8. Transfer them to a tray lined with paper towel to drain off excess oil.
9. Drain the garlic items from the marinate and deep fry them till golden brown. Reserve for later.
10. In a saucepan, simmer the marinate over medium-high heat till it turns into syrupy and darkish golden in color, about 10-12 minutes.
11. Toss the wings within the reduced sauce. (While you set aside no longer want your wings too sticky, expend a brush and glaze them as worthy or as dinky as you fancy.)
12. Place the wings in a serving dish, sprinkle fried garlic on prime, then add lime wedges and green chiles.