Place chicken wings in a single layer in a shallow dish. Pour fish over chicken wings make sure each one is coated. Marinate for at least 1 hour making sure to flip the chicken halfway through.

Once the chicken is marinated, remove it from the fish sauce, place on a large plate and pat dry. You want your chicken as dry as possible because this will help get them crispy.

Preheat a skillet over medium heat with ¼ cup avocado oil or enough oil to cover the bottom of the skillet to about ¼ inch in height.

While the skillet is preheating, season chicken with the black pepper and kosher salt. Make sure each chicken piece is seasoned.

Using a large sieve, start with ¼ cup potato starch and sift it over the chicken making sure each one is coated. Flip chicken and coat the other side with potato starch.

Place chicken wings in the sieve. Shake off excess potato starch until chicken has a thin coating of potato starch.

Carefully place chicken wings skin side down into the skillet. Shallow fry for 5-7 minutes on each side or until cooked through and deep golden brown. The drummettes may take a bit longer than the flats.

When chicken is cooked through, remove and place on a baking rack if you have one or a paper towel lined plate.

Remove oil from skillet leaving behind about ½ tablespoon. Place jalapeno slices in the skillet and saute for 5 minutes or until it starts to char.

Add in the sliced red Thai chili pepper, green onions, and minced garlic. Saute for another 5 minutes then add the chicken back into the skillet.

Toss the chicken with the jalapenos and heat through. Turn heat off, add in the chopped cilantro and toss until well combined.

Serve immediately!