Smash the garlic with the salt. Mix with the warm water, let it sit 10 minutes.
Add the sugar and fish sauce to the garlic water, stir until sugar is fully dissolved. Add wings.
Marinade wings for at least 4 hours, overnight is better. NOTE, you can leave the wings whole like I did, or cut them into portions, doesn't matter.
Remove wings to a collender, let drain 15 minutes, save marinade.
Preheat oven to 450 F
While the wings are draining, mix the coating.
Dredge the wings in the flour mixture.
Place on baking sheet, place in oven on the middle rack. Set timer for 20 minutes.
When the timer is reached, turn wings over, bake another 20 minutes.
When the wings are done to your liking, start the glaze.
Add 1/2 cup marinade to a wok/stir-fry/skillet. Add 1/2 cup water, 1-2 tablespoons chili sauce to taste.
Bring to a boil, (do not skip this step as the marinade was in contact with raw poultry), reduce until it thickens, about 3 minutes
Coat wings in glaze
Serve
