In a large mixing bowl, whisk together the all-purpose flour, corn starch, salt, and freshly cracked pepper until evenly combined. Add the chicken wings, ensuring they are fully coated. Allow to sit for 30 minutes.

Melt the unsalted butter in a skillet over medium heat. Add the minced shallot and garlic, stirring until fragrant. Pour in the fish sauce, white sugar, and water, simmering for 5-6 minutes until it reduces by half.

Heat the oil in a heavy-bottomed pot to 350°F. Carefully add the wings in batches, frying for 6-8 minutes until golden brown and cooked through. Use a slotted spoon to transfer wings to a cooling rack.

Transfer the fried wings to a large mixing bowl. Pour the glaze over the hot wings and toss until coated. Squeeze lime juice over the wings and garnish with green onion, cilantro, or chili peppers as desired.