Preparation

• Position a rack in the center of the oven, and heat the oven to 450°F. Set a wire rack on a large foil-lined rimmed baking sheet, and spray the rack with cooking spray. In a large bowl, toss the wings with the salt and pepper, and then arrange on the rack. Roast until the skin is crisp, about 20 minutes.
• Meanwhile, combine the chili sauce, 3 Tbs. of the fish sauce, and 3 tsp. of the garlic in a small bowl. In another small bowl, toss the remaining 1 tsp. garlic and 1 Tbs. fish sauce with the cucumber, vinegar, and peanuts.
• Brush the wings liberally with the chili sauce. Heat the broiler on high, and then broil the wings, turning the baking sheet once, until crispy and browned in places, about 5 minutes. Serve with the cucumber salad and rice.