This was a dish I once tasted at a local restaurant which has since closed. The dish is simple, tasty and best cooked under a broiler; the barbeque is just too much hassle and changes the taste a little.
There are never, ever any leftovers with this dish. I take it to most functions and parties we're invited to, and no matter how much I make, there's only ever an empty platter at the end.
The ingredients are measured PER POUND of split chicken wings.
One last note: these really stink when under the broiler (the fish sauce) but promise you, you'll not regret the final product.