Split each chicken wing at the joint so that you have a drummette and a lower joint (the chicken’s forearm). Set aside.

In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible.

Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a zip top bag, add the chicken wings, and refrigerate for 2 hours, or overnight.

Remove the chicken wings from the refrigerator at least 20 minutes before frying to remove some of the chill. Drain the chicken wings from the marinade and blot dry with paper towel. Reserve the marinade! Have the rice flour ready in a small bowl.

Pour the oil to a depth of 1 ½ inches into a saucepan, wok, or deep skillet. Heat to about 350°F. Meanwhile, lightly dredge each wing in rice flour, patting off the excess. Put the reserved marinade and chile garlic sauce in a large skillet and set it on the stove. When the oil is ready, fry the wings in batches until golden brown, 4 to 5 minutes. Drain on paper towel.

Heat the reserved marinade until bubbly and slightly syrupy. Add the freshly fried wings and stir, turn, and coat in the syrup, which will turn sticky as it reduces and clings to the wings. Add a splash of water if you want to dilute the glazy bits in the skillet and get them to coat the wings. There should be no liquid left when you’re done coating.

Transfer to a plate, sprinkle with the scallion, and enjoy hot.