Vietnamese Chicken Wings with Maggi Sauce

Place chicken in large bowl; sprinkle with salt. Refrigerate for 30 minutes. Rinse chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes. Heat oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place on paper towels to drain. Combine vinegar, sugar, seasoning sauce and chili powder in medium bowl. Melt butter in same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through. Serve with rice.