Cut each chicken wing into three pieces by slicing at the joint (or buy them already jointed). Discard the tips.
Combine the lemongrass paste, fish sauce, honey and garlic and stir well.
Pour over the chicken wings and mix well with your hands, use gloves if you have them.
Refrigerate for 2 -3 hours, or overnight if you can. You could also freeze them at this stage for later use.
Heat oven to 180C (355F).
Place on a lined baking tray and bake for 30 – 40 minutes until golden and cooked. Turn halfway through cooking time.
Remove and serve sprinkled with coriander.
*note: Lemongrass paste is sold in tubes at most supermarkets near the herbs in the fruit and veg department. Alternatively, you can purchase chopped frozen lemongrass from Asian supermarkets.