Open Ziplock bag and add chicken wings with Melinda’s Thai sweet chili sauce, fish sauce, water, garlic, and ginger for 1 hour up to 4 hours.
When ready to fry, heat frying oil to 375 degrees.
Remove chicken from marinade, shake off excess marinade, press into cornstarch, shake off excess cornstarch, and fry for 7-10 minutes or until internal temperature is 165 degrees.
Drain chicken wings on paper towel, add to bowl and toss with 1/2 cup Melinda’s Thai Sweet Chili sauce.
Plate and garnish with garlic chips and sliced green onions.
