1. Mix the Marmite, fish sauce, soy and vinegar with 80ml water; set aside. Blitz the ginger, garlic, chilli and coriander stalks in a food processor until finely chopped (or chop by hand).
2. Heat the sugar in a large frying pan with 100ml water, stirring over a low heat until dissolved. Boil briskly, without stirring, for 8-10 minutes, to make a light amber caramel. Stir in the Marmite mixture and the garlic and ginger mixture until combined; take care – it will splutter. Add the chicken wings and turn in the sauce.
3. Cook over a medium heat for 30 minutes, turning the wings occasionally. Raise the heat and cook for 5-8 minutes more, turning the wings often, until cooked through and sticky. Serve at once, scattered with the salad onions, coriander leaves, and some lime wedges, if liked.