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Rinse chicken wings well and pat dry
Marinate wings for a few hours or overnight with chopped shallots, garlic, white pepper, and paprika
In a large pan, combine ½ cup fish sauce, ½ cup sugar, 1 Tbsp lime juice, and minced red Thai chilis
Stir until the sugar dissolves, then turn off heat and set the sauce aside
In small batches, deep fry wings for 5-7 minutes or until golden brown
Scoop out floating fried shallots and garlic as soon as they turn golden brown and set aside on paper towels
Remove wings and place onto a wire rack tray
Fry the wings again for 2-3 minutes
Remove wings and add to the fish sauce mix
Stir and flip to evenly coat the wings with the sauce
Transfer to a serving plate and sprinkle fried garlic and shallots on top
Serve with rice