METHOD:

In a small bowl, add 2 cloves of the minced garlic and sprinkle with a pinch of salt.

Massage the salt into the garlic to begin to extract its oils.

Dilute with 1/4 cup of water and allow to sit for 5 minutes.

Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible.

In another bowl, prepare the marinade by whisking together the liquid garlic extract, fish sauce and superfine sugar.

Add the chicken and the marinade to a reseal-able zip-top bag and place in the refrigerator overnight.

Make sure to toss the wings occasionally to evenly distribute the marinade.

SAUCE:

Take the chicken out of the marinade and pour the marinade into a saucepan

I added the garlic & ginger, too.

Bring this to a slight boil over medium-high heat and then add Roasted Red Chili Paste.

GRILLING:

I grilled them at 300F with a raised grid

I cooked these for almost an hour

Chop some cilantro

Then toss the cooked wings in the sticky sauce and cilantro