Step by step

Method

4 steps

1. 1

   Pat 2 pounds chicken wings dry and toss with ½ teaspoon salt and a light dusting of cornstarch or flour if you want extra crisp. Arrange on a rack over a sheet pan.

2. 2

   Bake at 425°F 35–45 minutes, flipping once, until the skin is browned and crisp and juices run clear (or air-fry 380°F ~22–28 minutes). Meanwhile make the fish-sauce glaze: 3 tablespoons fish sauce, 3 tablespoons sugar, 2–3 tablespoons water, 4–6 minced garlic cloves, and optional minced chili. Simmer in a small pan 3–5 minutes until slightly syrupy and very garlicky — it should taste salty-sweet and punchy, not burnt.

3. 3

   Toss the hot wings in the glaze until coated, or brush and return to the oven/broiler 1–2 minutes so the sauce sticks and the garlic toasts lightly.

4. 4

   Rest 2 minutes. Finish with more chili and cilantro or green onion. Wings should be sticky-savory with crisp skin under a fish-sauce garlic lacquer — not soggy from sitting in a cold sauce pool.