In a bowl, combine the all-purpose flour, corn starch, salt, and pepper.

Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess coating.

Heat oil in a deep frying pan or heavy-bottomed pot to about 350°F (175°C).

Carefully add the wings in batches and fry them for 8-10 minutes, or until golden brown and crispy.

Remove and drain on paper towels. Repeat with the remaining wings.

In another skillet, gently melt the unsalted butter over medium heat, allowing it to become smooth and creamy.

Add the minced shallots and garlic, and sauté until they become fragrant and lightly golden, about 1-2 minutes.

Stir in the fish sauce, white sugar, and water. Allow the mixture to come to a gentle simmer and let it cook for approximately 3 to 4 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Once the sauce has thickened, add the fried chicken wings to the pan and toss them in the fish sauce glaze until they are evenly coated.

Transfer the wings to a serving platter and garnish with thinly sliced green onion, cilantro, and red chili peppers for a little extra heat and flavor.

Serve with lime wedges for squeezing over the wings just before eating.