Combine the marinade ingredients in a medium bowl. Sprinkle the marinade on the chicken wings, then transfer to a large press-seal bag. Massage well, then marinate for 2 hours, preferably overnight, refrigerated.To make the spice paste, combine the ingredients in the bowl of a food processor and use the reserved chilli-soaking liquid to help turn the mixture into a paste.Heat the vegetable oil in a large saucepan over medium-high heat, then add the prepared spice paste, lemongrass stalks, asam gelugor, makrut lime leaves, cloves and cardamom pod and cook, stirring, for 5-6 minutes, until fragrant. Add the sugar, coconut milk and water and simmer, stirring occasionally, until the sauce thickens slightly, 5-7 minutes. Season the sauce and discard the lemongrass stalks. Allow to cool.When ready to cook, bring the chicken wings to room temperature and drain the marinade. Heat a chargrill pan or barbecue, then cook the chicken, skin-side down, basting occasionally with the prepared sauce, turning the wings occasionally. Cook for 20 minutes, or until cooked through and nicely charred. Test the doneness of the chicken by inserting a skewer into the thickest part of the wing to see if the juices run clear.Serve the ayam percik with steamed rice, tomato and cucumber salad, lime juice and fresh coriander. Serve any leftover coconut sauce for extra kick.Note• Asam gelugor is a sour fruit of the mangosteen family and it is sold in dried slices. If you can't find it, substitute tamarind or lemon peel. Alternatively, you can cook this on a charcoal grill. When the glowing coals have a light coating of ash, spread the chicken skin side down and cook, basting it now and then with the sauce and continue to cook as outlined in the method.Photography by Jiwon Kim.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.