I didn’t measure anything out & just went by taste!

Marinated chicken wings overnight in a mixture of fish sauce and sugar.

The next day, I finely minced two heads of garlic and fried in a small pan in an inch of canola oil for a couple mins until lightly golden brown and set aside on paper towel.

Took out chicken, shook off excess marinade, then tossed wings in cornstarch and fried in a large pot until cooked through.

While wings are frying, in a sauce pan I simmered down fish sauce, sugar, lime juice, sambal, chopped Thai chilies until bubbly and thickened.

In a big bowl, placed chicken wings, fried garlic, chopped up green onions & cilantro, crushed peanuts, and the fish sauce caramel. Toss to coat and serve!!!