Tap Dry: Start by patting the chicken wings dry with paper towels.

Marinate: In a large bowl, combine the wings with salt, paprika, garlic powder, ginger powder, and black pepper. Toss to coat evenly. Let the wings marinate for at least 1 hour in the refrigerator.

Heat some oil over medium heat in a small pan and fry the minced garlic until golden brown. Remove the garlic and set aside, reserving the garlic-infused oil.

Coat the Wings: In a mixing bowl, combine rice flour, tapioca flour, and baking powder. Dredge the marinated chicken wings in the dry mixture, ensuring each wing is well-coated.

First Fry: In a deep pan or fryer, heat the garlic-infused oil (adding more oil if needed) to 350°F (175°C). Fry the chicken wings in batches for about 6-8 minutes until they are light golden brown. Remove and drain oil on a rack.

Double Fry: After all the wings have been fried once, increase the oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until they are extra crispy and golden brown. This double-frying method ensures the wings have a perfect crunch.

Caramelize the Sugar: In a small saucepan over medium heat, add the brown sugar and let it melt and caramelize. Stir occasionally to avoid burning.

Mix the Ingredients: Once the sugar is caramelized, slowly add water, fish sauce, lemon juice, and chopped Thai chilies. Stir well to combine and let the sauce simmer for a few minutes until it thickens slightly.

Toss the fried chicken wings with the caramelized sauce in the pan until they are thoroughly coated.

Arrange the wings on a serving platter. Sprinkle with sesame seeds, chopped chives, and the crispy fried garlic.

Serve immediately. Enjoy!