1. Prepare the chicken wings by cutting them at the joint, separating mini wings and drumettes, and discarding the tips. Pat them dry, make slits, and place them in a large bowl.

   

2. Trim the lemongrass, removing the root end and tough upper green part, leaving the white and light green part. Chop the lemongrass into manageable pieces.

   

3. Use a food chopper to finely chop the lemongrass, shallots, garlic, and red Thai chilli together.

   

4. Marinate the chicken wings in a large mixing bowl with the chopped ingredients, fish sauce, soy sauce, and sugar. Refrigerate for 1-2 hours or preferably overnight to allow flavours to meld.

   

   

5. Preheat a grill pan over medium-high heat and lightly brush it with oil to prevent sticking.

6. Place the marinated chicken wings on the grill pan, cooking for about 8-10 minutes per side until they're cooked through and develop a nice char. Brush the wings with oil occasionally while cooking.

   

   

7. While grilling, add the sliced red capsicum to the grill pan, cooking until slightly charred and tender. Set aside.

8. Once the chicken wings are done, transfer them to a serving plate. Sprinkle sesame seeds over the wings and garnish with grilled red capsicum slices.

   

9. Serve hot with the prepared dipping sauce.

   

For the Nuoc Sauce (Vietnamese Dipping Sauce)

1. In a small saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves. Remove from heat and let it cool.

2. In a bowl, mix the cooled sugar syrup with fish sauce, lime juice, finely chopped Thai chillies, and crushed garlic. Stir until well combined.

   

3. Transfer the sauce to a serving bowl to accompany the Lemongrass Chicken Wings.