Crispy Chicken Wings in Sweet & Spicy Fish Sauce

1.5 kg chicken wings
½ cup warm water
½ cup fish sauce
½ cup sugar
¼ cup roughly chopped garlic, about 8 large cloves
½ tsp freshly ground pepper
½ cup rice flour
¼ tsp SIDS CRAZY SALT
¼ cup cornflour
2 tsp baking powder
Rice bran, oil for frying
1 lime, cut into wedges for serving
¼ cup coriander, for garnish

For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add chopped garlic and pepper.
Add the wings and toss to coat. Cover and refrigerate overnight. (at least 8 hours for the most flavour) Turn them every 4 hours to make sure the wings are marinated evenly.
Before you're ready to fry, bring the wings to room temperature for 30 minutes.
Drain the wings by leaving them in a colander for 10 minutes.
In a large pot over medium heat, fill the pot to about 7 cm of oil and bring it to 163-176°C. (if you don’t have a thermometer, leave it on medium heat)
Toss the wings, a few at a time, in flour and SIDS CRAZY SALT mixture then shake off excess flour.
Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
Transfer them to a tray lined with paper towel to drain off excess oil.
Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in colour, about 12-15 minutes.
Toss the wings in the reduced sauce.
Place the wings on a serving dish, sprinkle fried garlic on top, then add lime wedges and garnish with coriander.