(1) HEAT 3/4-inch of vegetable oil in a small pan over high heat and add reserved garlic.
(2) REDUCE heat to medium-low, fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain (set aside until final cooking stage).
(3) TRANSFER wings from refrigerator to a colander in the sink and let drain for 15 minutes.
(4) STIR together rice flour and tempura mix in a large bowl and toss wings until coated well.
(5) POUR enough oil into a wok or dutch oven to completely submerge the wings, about 2 inches, and bring oil to 325 degrees (measure with a candy thermometer).
(6) FRY wings in two batches, gently knocking them against the bowl before adding to the oil.
(7) COOK each batch until evenly golden brown, about 10–12 minutes, prodding every few minutes.
(8) TRANSFER wings to paper towels to drain.