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In a saucepan over medium-high flame, heat oil. Add garlic and shallots and sauté 2 minutes.
Add shrimp paste and chile. Cook additional 5 minutes.
Add tamarind concentrate, sugar, and coconut milk. Bring mixture to a boil, then reduce heat and let simmer 30 minutes.
Remove from heat and stir in butter until melted. Return pan to low heat and keep warm.
In a fryer, heat oil to 350°F.
In a mixing bowl, combine flours, garlic powder, salt, and pepper. Set aside.
In a separate mixing bowl, combine eggs, lemongrass, galanga, and turmeric.
Toss chicken wings in egg mixture to coat, then dredge in flour mix.
Working in batches, add dredged chicken to oil and fry until golden brown. Let cool.
Transfer wings to a mixing bowl. Add desired amount Tamarind Sauce and toss to coat.
Transfer dressed wings to a serving plate and serve.