Believe me, you don't want to miss these. Extra crispy chicken wings with a sticky Vietnamese fish sauce glaze: sweet, salty, tangy, and a little spicy.

Ingredients
1 kg chicken wings
1 tsp salt
½ tsp black pepper
1 tsp garlic powder, optional
1 tsp baking powder
3 tbsp cornflour
3 tbsp rice flour
Frying oil

Sticky glaze
3 tbsp fish sauce
2 tbsp sugar or palm sugar
1½ tbsp lime juice
1 tbsp water
2 cloves garlic, minced
1 red chilli, minced
1 small shallot, minced

To finish
Fresh coriander
Extra red chilli

Pat the wings very dry and season with salt, pepper, and optionally garlic powder. Mix the baking powder, cornflour, and rice flour, then toss the wings in it until they have a thin, even coating. Let them sit uncovered for 15–20 minutes.

Deep-fry the wings in batches at 160°C for 6–8 minutes and let them drain on a rack. Increase the oil temperature to 180°C and fry them again for 2–4 minutes, until golden brown and extra crispy.

For the glaze, gently simmer the fish sauce, sugar, lime juice, water, garlic, red chilli, and shallot until it is glossy and slightly thickened.

Toss the crispy wings in the glaze, finish with coriander and extra red chilli, and serve immediately.