• Pat dry the chicken wings and transfer them to a large mixing bowl.
• Into a mortar and pestle, food processor or blender, add prepared shallots, white parts of the lemongrass, garlic, ginger and salt. Then pulverize with a pounding motion until the aromatics become a thick paste or blend on high speed until you have a grounded paste. Add the paste to the bowl of chicken wings.
• Then add the remaining seasoning ingredients into the bowl, with potato starch being the last ingredient. Mix the wings into the seasoned coating until well coated.

Choose ONE cooking method below:

• To Bake:

  First preheat the oven to 425 F. Line a large baking sheet with parchment paper.

  Give the wings another mix in the coating. Then place coated wings onto the baking sheet in a single layer, giving each wing enough room.

  Reduce the oven temperature to 400 F and bake for a total of 35 minutes, flipping the wings at the halfway mark. Remove wings from the oven and transfer to a serving dish.

  To Deep Fry:

  Heat 2 cups or 500 ml vegetable oil over 350 degrees F or medium heat in a large pot or pan. Fry the coated wings in small batches for 5-7 minutes in total, flipping over halfway, until golden brown and internal temperature of 165 F with a digital instant read thermometer.

  Remove and transfer wings to a wire rack or a baking sheet lined with paper towel for excess oil to drip off.

  To Air Fry:

  Lightly spray air fryer basket with vegetable oil. Place the coated wings to air fryer basket in a single layer giving each piece enough space (you will need to air fry in batches). Lightly spray them with vegetable oil.

  Air fry wings at 375 degrees F for 20 minutes, flipping over and spraying oil on the wings at the 10 minute mark. Repeat this process for remaining wings but reduce the air frying time to 8 minutes per side until golden brown as the air fryer will get hotter with each batch. The internal temperature of cooked wings is 165 F with a meat thermometer or until juices run clear.
• Garnish wings with green onions. Enjoy!