Ingredients: 1/2 cup Vietnamese fish sauce1/2 cup superfine sugar (or just regular white sugar)4 garlic cloves, 2 crushed and 2 minced (we used about 4 heads of garlic, divided3 pounds chicken wings split at the drumettes (We used drummets and wings and find it's easier to fry.)2 tablespoons vegetable oil, plus more for frying1 cup cornstarch1 tablespoon chopped cilantro1 tablespoon chopped mint Directions: In a bowl, whisk the fish sauce, sugar and crushed garlic. 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...