Whisk the fish sauce, sriracha and sugar together in a bowl and grate in your garlic. Add your chicken wings and toss to coat. Marinade for at least an hour, or overnight if you have time.

Pour your cornflour into a bowl. Remove your chicken wings from their marinade and dunk in the cornflour, then leave to sit in a plate.

Heat a generous amount of vegetable oil in a high sided frying pan. Add your wings a few at a time and fry for about 10 minutes, turning so that they cook evenly. They should be deeply golden and crispy when done.

Meanwhile, pour your marinade into a small saucepan along with a small cupful of water and bring to a boil. Simmer for 5 minutes until thick and syrupy.

Finely chop your peanuts and mint, then slice your chilli.

Plate up your wings and drizzle your sauce on top. Sprinkle with chopped peanuts, mint and red chilli, then serve.