Marinate chicken wings in salt, sugar, and pepper. Allow to sit at least 30 minutes. Overnight for best results.
Heat a large pan on high heat. When the pan is about to smoke, add 2 tbsp oil. When oil becomes shimmery, lower pan to medium heat. Place in chopped garlic. Fry for 5-7 minutes until garlic is golden brown, but not burnt. Take garlic out of oil and set aside.
Add in green onion and sliced green chiles into the oil to saute for 3-5 minutes until slightly softened. Set aside.
Heat a pot of oil on high. When the temperature reaches 375 degrees, drop chicken in to fry. You may have to do it in batches to avoid crowding the pot and dropping the temperature of the oil. If you do not own a thermometer, look to make sure that the oil bubbles vigorously when you drop the chicken it into the oil. If the oil bubbles too much, then reduce the heat to medium. If the oil is not bubbling enough, wait a few minutes before dropping in the rest of the chicken.Allow chicken to fry for 10-15 minutes, until the outside is crispy and the juices run clear when the chicken is cut. Remove fried chicken from heat and immediately toss well in sugar, salt or MSG, and pepper mixture.
Toss chicken wings with sauteed green onion, green chiles, and fried garlic. Serve immediately.
