• In a bowl, combine all the ingredients for the marinade and mix well. Cover with plastic wrap and let it marinate for at least 30 minutes. You can also have it overnight in the fridge.
  2 pounds chicken wings, 2 tablespoons fish sauce, 2 big cloves of garlic, ⅛ teaspoon ground pepper, ¼ cup cornstarch
• Combine the flour and baking powder on a plate. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  ½ cup flour, 1 teaspoon baking powder

FRYING OPTION:

• Heat enough oil in a wok or deep pan. Add the chicken wings, making sure they are not crowded. Fry until golden, then flip and fry the other side until even in color. Transfer to a tray lined with a paper towel just to remove excess oil. While still warm, transfer to a large bowl.
  Oil

BAKING OPTION:

• Line a pan with foil, for easy cleaning or drippings. Arranges wings in a single layer on a grill rack placed on top of the foiled pan. Bake wings for 20 minutes, flip, and bake an additional 15 minutes or until browned and crispy. Once done remove them from the oven and place them in a big bowl.
• In a bowl combine olive oil (or butter), garlic, and chopped parsley.
  2 big cloves of garlic, 1-2 tablespoons fresh parsley, 3 tablespoons olive oil
• Pour the garlic coating over the chicken wings and toss until all are coated. Sprinkle with parmesan cheese before serving. Best served warm with a dip (caesar dressing, blue cheese dip or ranch dressing)
  3-4 tablespoons Parmesan cheese