Begin by cleaning your chicken wings thoroughly. Rinse the wings under cold water, then scrub with coarse salt to remove impurities and odors. After rinsing them again, pat the wings dry with paper towels.

In a large mixing bowl, toss the cleaned chicken wings with garlic powder, salt, ground black pepper, and chicken bouillon powder. Cover the bowl and let the wings marinate for about 10 minutes.

Add cornstarch to the marinated wings and mix until they are lightly coated.

Heat oil in a deep fryer or a heavy skillet to 350°F (175°C). Carefully add the wings in batches and fry them for about 8 minutes.

In a small saucepan, combine fish sauce, sugar, and lime juice over medium heat. Stir the mixture until the sugar fully dissolves.

Once the wings are fried and slightly cooled, transfer them into a large mixing bowl. Pour the freshly made glaze over the wings and gently toss them.

Arrange the wings on a serving platter, optionally garnishing with fried garlic for added flavor and crunch.