Fish Sauce Caramel Pok Pok Style Wings

Soak minced garlic in warm water for 5 minutes.
Strain through a fine sieve mesh strainer, pushing garlic into the sieve with the back of a spoon to extract extra flavor. Reserve garlic.
Combine garlic water, fish sauce, and sugar.
Stir until sugar has dissolved.
Slightly cool and reserve 1/2 cup.
Pour over chicken wings, ensuring wings are submerged.
Marinate for 2-4 hours.
Drain wings and place wings in a large bowl and toss with corn starch.
Fry at 375°F for 10-12 minutes, until golden brown and cooked through.
Heat 2 Tablespoons of oil over medium heat.
Fry reserved garlic until golden brown.
Drain on paper towels and reserve for garnish.
Heat reserved marinade on high until caramel-like sauce forms and toss wings in sauce.
Sprinkle with fried garlic and chopped parsley.