In a medium bowl, whisk together ¼ cup fish sauce, 2 tablespoons light brown sugar, 4 cloves of crushed garlic, and 2 tablespoons vegetable oil until the sugar dissolves.

Place 2 pounds of split chicken wing pieces into a large zip-top bag. Pour in half of the prepared marinade, seal the bag tightly, and gently massage it to coat the wings evenly.

Refrigerate the wings in the marinade for 2 to 3 hours.

While the wings are marinating, preheat your oven to 450°F (230°C) and prepare a baking sheet by lining it with parchment paper.

Once marinated, remove the wings from the bag and arrange them skin-side up on the wire rack. Bake for 30 minutes, or until the skin is golden brown and crispy.

While the wings are baking, take the reserved marinade and transfer it to a saucepan. Bring it to a boil for about 2 minutes, then reduce the heat and simmer for an additional 5-7 minutes until it thickens slightly.

After the initial baking time, carefully brush the baked wings with the thickened glaze. Return them to the oven for another 5 minutes.

Once done, remove the wings from the oven and garnish with chopped peanuts and fresh cilantro. Serve hot.