Place the chicken wings in a bowl with water and let sit for 15 minutes. Lightly rub the wings with your hand removing any excess blood or gunk. Dry well.

Combine fish sauce, mirin, black pepper, and garlic powder in a sealable container. Add the chicken wings and cover in the marinade. Let rest in the refrigerator for at least 30 minutes, up to 2 hours.

Transfer the wings to a paper towel lined baking sheet and pat dry. In a sealable bag, combine the cornstarch and potato starch. Toss the wings in the starch mixture.

Fill a deep pot with 2 inches of peanut oil and heat over medium heat to 350°F. Carefully, place the wings in the oil and fry for 6 to 8 minutes, flipping halfway through.

While the oil is heating up, take a moment to make the sauce. Start by heating a pan over medium-high heat with one tablespoon of canola oil. Add the garlic and cook until it has become golden brown and crispy, about 4-6 minutes. Set aside.

Combine the fish sauce, sugar, brown sugar, and ginger in a saucepan over medium-high heat. Bring to a boil and reduce the heat. Allow to simmer for 5 minutes. In a bowl, combine the cornstarch with one tablespoon of water. Whisk in the cornstarch slurry to the saucepan and whisk until the sauce thickens slightly.

Toss the wings in the sauce. Add the crisped garlic and scallions. Finally squeeze the lime over the chicken. These are best enjoyed right after they are made.