Method:

Preheat the oven to 356°F (180°C)

In a food processor, pulse the lemon-grass, garlic, ginger, chili, lime juice, salt and pepper to a rough paste.

Transfer the paste to a medium sized bowl.

Stir in the dark soy sauce, rice malt syrup and 1 tablespoon chili flacks.

Toss the wings through the blend until fully coated in sauce.

Place the wings into a deep oven tray.

Drizzle the remaining sauce, and extra rice malt syrup, over the wings.

Bake for 25-30 minutes, or until golden brown and cooked through.

Garnish with the remaining 1 tablespoon chili flakes.

Serve hot.