Soak minced garlic in warm water for 5 minutes. Strain through a fine sieve mesh strainer, pushing garlic into the sieve with the back of a spoon to extract extra flavor. Reserve garlic.
Combine garlic water, fish sauce and sugar. Stir until sugar has dissolved. Slightly cool and reserve 1/2 cup.
Pour over chicken wings, ensuring wings are submerged. Marinate for 2-4 hours.
Drain wings and place wings in a large bowl and toss with corn starch. Fry at 375F for 10-12 minutes, until golden brown and cooked through.
Heat 2 Tablespoons of oil over medium heat. Fry reserved garlic until golden brown. Drain on paper towels and reserve for garnish.
Heat reserved marinade on high until caramel sauce forms and toss wings in caramel.
Sprinkle with fried garlic and chopped parsley.
Chef's Tip!
Add additional fish sauce caramel on side for dipping.
