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Ingredients

1/2 cup sugar ; pulverized in a food processor for 15 seconds to make superfine sugar
2 tablespoons vegetable oil ; plus more for frying
1/2 cup fish sauce
3 pounds chicken wings
1 cup cornstarch
1 tablespoon cilantro ; fresh, chopped
1 tablespoon mint ; fresh, chopped
4 cloves garlic ; 2 minced, 2 crushed

Preparation:

Whisk together the crushed garlic, sugar and fish sauce in a large bowl. Add the chicken wings, turning to coat. Refrigerate for 3 hours, turning occasionally.

Heat the 2 tablespoons of oil in a skillet, and saute the minced garlic over medium heat for 3 minutes. Drain on a paper towel, and set aside.

Add 2 inches of oil to a large pot and heat to 350F (175C). Remove the wings from the marinade, reserving the marinade. Add cornstarch to a shallow dish or bowl, and roll the wings in the cornstarch to coat. Fry the wings in the oil, working batches, for about 10 minutes or until cooked through and golden.

Drain the wings on paper towels. Transfer to a bowl and set aside. Meanwhile, add the reserved marinade to a small saucepan and simmer for about 5 minutes over high heat or until thick. Strain over the wings, and toss to coat.

To serve, top wings with the mint, cilantro and cooked garlic.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 695.7
Total Sugars: 17.5g
Carb.: 37.8g
Fiber: 0.3g
Total Fats: 40.8g
Cholesterol: 174.6mg
Protein: 43g
Sodium: 2021mg

Detailed Nutrition...

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^*Data provided by USDA