Recipe: Saigon Chicken Wings

These tasty little Vietnamese-style wings pack crunch and heat, depending on your tolerance for Thai chilies. This recipe comes from Shelley Adams’ Whitewater Cooks, More Beautiful Food, the fifth in the crazy popular cookbook series.
Saigon Chicken Wings
2½ lbs (1.1 kg) whole chicken wings
2 tbsp (30 mL) soy sauce
½ cup (125 mL) rice flour
Glaze
1 tbsp ginger, chopped finely
1 tbsp (15 mL) garlic, crushed
2 tbsp (30 mL) water
3 tbsp (45 mL) sugar
2 tbsp (30 mL) fish sauce
1