Heat 2 cups of water in a small saucepan over medium heat, add the sugar, the ginger and the soy sauce, followed by the lemongrass sections after first partially crushing them with a knife blade. Allow this to simmer for at least 30 minutes.

Prick the wings all over with the point of a knife then add to the pot. Turn the heat up to high and when it boils, remove from the heat and allow it to cool completely.

When ready, remove the wings from the simmering liquid and pat dry.

Heat 2 Tbsp. of oil in a pan over moderately high heat and brown the wings, sprinkling them with pepper towards the end of the process. Remove them from the pan for the moment.

Add the ginger to pan and when it starts to darken, add the lemongrass paste and lime juice. Stir until thickened somewhat then add back the wings, along with most of the scallion shreds (reserving some for garnish).

Continue to stir until the wings are glazed then plate and serve, garnished with the remaining scallion shreds.