Joint the chicken wings and place them into a large zip-lock freezer bag.

Add the garlic and fish sauce and give everything a good mix.

Place the bag in the fridge and leave to marinate for 1-2 hours.

When you are ready to cook, pat the chicken wings dry with some kitchen paper.

Coat each wing with some cornflour (cornstarch).

Heat enough oil in a medium saucepan to deep-fry (about 5 cm or 2 inches depth). The oil should reach a temperature of about 175°C/350°F, or it is ready if small bubbles appear when a wooden chopstick is inserted into the oil.

Fry the chicken wings in batches for about 5-8 minutes (depending on size) so that they are cooked through completely, and until they are golden and crispy.

Drain the chicken wings on a wire rack over a baking tray.

Drizzle some of the warm dipping sauce over the chicken wings, reserving the rest as a dipping sauce.

Place the garlic, fish sauce, water and sugar in a small saucepan and stir over medium heat until the mixture becomes syrupy.

Be careful not to over-cook the sauce, otherwise it will turn into a caramel.

Add chillies to taste.