Peel and finely chop 8 cloves of garlic.

Sprinkle 1 tsp of kosher salt over the garlic and chop it together.

Scrape the garlic mixture into a small bowl!

Add 1/4 cup warm water to the garlic and let sit for a few minutes.

Place 1/2 cup of fish sauce into a medium bowl.

Add 1/2 cup of superfine sugar to the fish sauce.

Pour the water from the garlic through a fine sieve into the marinade, and use the back of a spoon to press the water out of the garlic against the sieve.

Reserve the leftover garlic.

Whisk the fish sauce and sugar until the sugar has dissolved.

Split 2 pounds of chicken wings at the drumettes and place them in a large bowl.

Add 1/2 cup of fish sauce mixture to the chicken wings and toss well.

Cover the chicken wings and refrigerate for at least four hours, or overnight, tossing every hour or so.

Place 1 cup of rice flour a large bowl.

Add 1/4 cup tempura batter mix to the rice flour and whisk to combine.

Remove the chicken wings from the refrigerator and drain in a colander in the sink for 15 minutes.

To a wok add enough oil to completely submerge the wings, and heat to 350°.

Heat 3/4-inch of vegetable oil in a small pan over high heat.

Add the reserved garlic and reduce heat to medium-low.

Fry the garlic until it is lightly golden brown, about 5 minutes.

Drain the garlic over the wok and transfer the garlic to paper towels.

Toss the chicken wings in flour mix until coated well.

Fry the wings in two batches, gently knocking them against the bowl before adding to the oil.

Cook each batch until evenly golden brown, about 10–12 minutes, prodding every few minutes.

Transfer wings to paper towels to drain.

Chop 1 tablespoons of cilantro.

Chop 1 tablespoon of fresh mint.

Add 1/4 cup water to the reserved fish sauce mixture.

Add 1 tsp Nam Prik Pao roasted chile paste to the fish sauce mixture.

Whisk the fish sauce mixture to combine all ingredients.

Add half of the fish sauce mixture to a nonstick wok and bring to a full boil in over high heat.

Reduce heat to low and stir for 45 seconds.

Add half the wings and toss every 15 seconds, until a caramelized glaze coats the wings, about 1 minute.

Add 1 tbsp of the fried garlic, toss well, and cook about 30 seconds longer.

Remove the wings to a large bowl.

Rinse and wipe out the wok, and repeat with the next batch of wings.

Sprinkle half of the cilantro and mint over the wings and mix to distribute.

Plate the wings and sprinkle with the remaining cilantro and mint.