Add all marinade ingredients together and mix well. Set aside to give it time to marinate while you’re preparing the rest of the ingredients.

Ideally I like to marinade them overnight but at least for 4 hours. Remove them from the fridge and coat them in cornstarch. Let it sit for at least 30 minutes.

In a pot with cooking oil, bring the oil to 325 degrees, make sure to never fill the oil more than halfway as oil will overflow from the pot once you start frying. Make sure that the heat is on medium to medium high.

Add chopped garlic and fry until it just turns brown and remove immediately and place on a paper towel lined plate.

Bring the oil back to 325 degrees and then fry the chicken wings in several batches (I do mine in 3 batches) as you do not want to overcrowd them. Fry them until they are nice golden brown.

In a saucepan, on medium heat, add all the ingredients together for the fish sauce glaze. Bring to a boil and let it reduce for 5 minutes.

Transfer chicken to serving bowl. Pour fish sauce glaze when ready to eat. Do not add glaze before ready to serve as the chicken will get soggy sitting in the sauce.

Garnish with fried garlic, jalapenos, cilantro and sesame seeds, toss and serve immediately!