In mortar and pestle, grind coriander seeds, garlic cloves and ginger and salt until it turn into a paste.

Add the paste, chicken wings, bay leaves, kaffir lime leaves, lemongrass and water to a large pot and bring to boil over medium high flame. Add salt if needed. Reduce heat to medium low and simmer about 30 minutes or until liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool.

Heat about 2 inches of oil in a deep fryer, skillet or wok. Add the wings and fry until golden brown and crispy on the outside. Turning occasionally to cook brown on all sides.

Drain the wings on paper towel. Skim any crumbs or crispy bits from the oil and sprinkle them over the wings as a garnish.

Serve hot or at room temperature with steamed rice and a simple salad and also a sambal.