Marinate the Wings: In a large bowl, combine the aromatic flavors of fish sauce, minced garlic, soy sauce, oyster sauce, sugar, and freshly ground black pepper. Add the chicken wings, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and penetrate the meat, infusing it with a rich Thai-inspired taste.

Prepare the Wings:  After marinating, remove the chicken wings from the bowl, allowing any excess marinade to drip off. Pat the wings dry with paper towels to ensure a crispy exterior during frying. Place the wings in a separate bowl and gently toss them in all-purpose flour until each wing is evenly coated, creating a light, crispy crust to enhance the dish's texture.

Fry the Wings:  Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), maintaining a consistent temperature for optimal frying. Carefully place the flour-coated wings into the hot oil in batches, ensuring they are not overcrowded. Fry each batch for 8-10 minutes, or until the wings are golden brown and crispy, turning occasionally for even cooking. Use tongs to transfer the wings to a plate lined with paper towels to drain excess oil.

Serve: Place the crispy wings on a serving platter and generously garnish with fresh cilantro for freshness and flavor. Serve with lime wedges for a citrusy twist that complements the savory marinade. These versatile wings can be enjoyed as a main course or appetizer or added to salads or sandwiches, bringing the taste of Thai street food into your home kitchen.