First, use salt water to defrost the chicken wings.

Remove blood water and rinse the wings until water is clear. Pat it dry.

Cut the end of the lemongrass. Flatten and cut the lemongrass into pieces.

Cut garlic and shallots into pieces. And then blend them.

Cut the lime into half (cut a little bit of skin without the white portion). Squeeze the juice out and add sugar.

Put the lemongrass, garlic, shallots, lemon, ginger, cooking wine, fish sauce and black pepper together. Let the chicken wings marinade overnight.

Take out the wings for half an hour at room temperature before cooking. Remove all the marinade ingredients and add soy flour evenly.

Pan fry the chicken wings on both sides with medium heat. Preheat the oven 450 degrees.

Put the chicken wings into the oven for about 10 minutes (each side 5 minutes). After baking, seal it with aluminum foil for about 5 to 8 min. Serve.

Feel free to serve the chicken wings with the other half of the lime.