Pok Pok Wings

Whisk the fish sauce, sugar and crushed garlic together. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.

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.

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 them.

Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.

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 immediately.