Pound the dry ingredients (dried coriander seeds, black pepper, white pepper and garlic cloves) with a mortar and pestle until they turn into paste. You can also use a food processor for a quick 2-minute marinade. Add wet ingredients (Thai soy sauce, dark soy sauce, salt and water) to the paste and mix. Pour marinade sauce over chicken wings and let sit (covered) for a few hours, ideally overnight. Thinly slice 4 shallots and deep fry until golden and crispy. The shallots will serve as a topping for your chicken. Remove chicken wings from marinade, dredge with rice flour and fry 4-6 minutes until brown and crispy. Serve with sticky rice and sweet Thai chili sauce for dipping.