Chop garlic and lemongrass finely.

Combine garlic, lemongrass, fish sauce, and white pepper in a large bowl.

Add chicken wings to the bowl.

Ensure wings on top have space to air dry.

Marinate for 2 hours, turning every 15 minutes.

Spread wings in a single layer on a broiler pan, tightly packed but not overlapping.

Position wings with the outside-skin side up.

Broil an inch or two below the element for 16-18 minutes.

Turn the wings.

Broil for an additional 5-7 minutes.

Ensure wings are dark but not burnt.

If using the pan a second time, empty and rinse the drip pan after the first batch.