Directions

• Rinse and cut the wings, separating the drumettes and flats.
• Mince garlic and shallot. Grate ginger.
• Marinate wings with half the amount of: bouillon powder, garlic, shallot, ginger, and fish sauce.
• Let marinate for at least 30 minutes. Stir occasionally to ensure all pieces have a chance to absorb the marinade.
• Meanwhile, make the sauce by mixing together the remaining fish sauce and bouillon powder with sugar and honey.
• Once the wings are done marinating, pour out any excess liquid.
• Add tapioca starch and toss to cover every piece. (See notes)
• Heat a frying pan on medium and add a thin layer (~1/2 cm) of vegetable oil.
• Place the wings in the pan in a single layer, leaving space between each to avoid sticking. You may have to do this in several batches.
• Fry on medium low, turning the pieces every few minutes, until golden on all sides (about 10 minutes).
  Don’t worry about the wings being fully cooked, we will cook them more later.
• Remove wings from pan and set aside.
• Pour out excess oil and wipe your pan (or use a new one).
• Return pan to stove, heat on medium, and add 2 tsp of oil.
• Add remaining garlic, ginger, and shallot. Sauté for 15 seconds until fragrant.
• Pour in the sauce.
• Add back all the wings and stir to coat.
• Cover and cook on low heat, stirring occasionally to prevent sticking/burning for 10 minutes. The sauce should have thickened and became a glaze.
• Add chili (if desired), stir, and remove from heat.
• Enjoy by itself or with some rice!