Asian Wings

5 lbs  chicken wings, split with tips removed

Marinate wings for 24 hours in
1/2 c Thai fish sauce ( try Golden Boy Brand)
1/2 c sugar
1 TBS rice vinegar
1TBS Sriracha sauce
1 clove garlic, chopped

Remove from marinade and pat wings dry.
Dredge in rice flour. Let sit 5 minutes.
Deep fry in oil about 14 minutes.
Reduce the marinade in sauce pan over low heat until thick.

Finely chop mint and cilantro (1/4 c each)

Toss fried wings in reduced marinade (1/4 c) with mint and cilantro.