Clean the chicken wings with coarse salt, rinse thoroughly, and pat them dry with paper towels.

In a mixing bowl, combine garlic powder, salt, ground black pepper, and chicken bouillon powder. Rub this mixture into the wings and marinate for at least 15 minutes.

Coat each chicken wing in cornstarch until well-coated.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Fry the wings in batches for about 8 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate.

In a small saucepan, combine fish sauce, sugar, and lime juice over low heat until the sugar dissolves.

Toss the fried wings in a bowl with the prepared glaze until evenly coated.