Ike's Vietnamese Fish Sauce Wings

• 1/2 cup Asian fish sauce
• 1/2 cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• 3 pounds chicken wings, split at the drumettes
• 2 tablespoons vegetable oil, plus more for frying
• 1 cup cornstarch
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint

HOW TO MAKE THIS RECIPE:

1. 1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
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3. 2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
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5. 3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put 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.
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4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.