Peel the ginger, garlic and shallots and roughly chop, chop the lemongrass into small pieces, wash and chop the coriander, de-seed the red chillis and cut into pieces. Place all of these into a food processor with the fish sauce, palm sugar, lime leaves, lime juice and sunflower oil. Blend together to make a paste.
Trim the chicken wings down by cutting the wing tip off and discarding, coat the remaining wings with the marinade and leave for as long as possible, preferably over night.
Cook on a grill or BBQ for 8 minutes, turning regularly.
Slice the spring onions finely on the angle.
Place the wings in a bowl, garnish with peanuts and spring onions.
«Turn this into a chicken satay style dish by adding peanut butter to the marinade.»