Vietnamese Chicken Wing Sauce and Marinade

Thoroughly whisk together Maggi Seasoning, water, fish sauce, garlic and sugar in a bowl.

Reserve half of the sauce/marinade for reducing later.

Use the remaining half as a marinade. Marinate chicken 6- 24 hours. Drain wings. Discard excess marinade.

Cook wings as desired.

Reduce reserved marinade by 1/3-1/2 to a syrup like consistency.

Toss chicken wings in reduced sauce.

To create a version of this dish in a Sichuan style and fresh chiles.