Vietnamese sticky wings

Directions

1. For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add minced garlic.
2. Add the wings and toss to coat. Cover and refrigerate overnight (at least 8 hours for the most flavor). Turn them every 4 hours to make sure 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 large pot over medium heat, fill the pot to about 2 inches of oil and bring it to 350 degrees F (if you don't have a thermometer, leave it on medium heat).
6. Toss the wings, a few at a time, in flour then shake off excess flour.
7. Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
8. Transfer them to a tray lined with paper towel to drain off excess oil.
9. Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
10. In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
11. Toss the wings in the reduced sauce. (If you don't want your wings too sticky, use a brush and glaze them as much or as little as you like.)
12. Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.