Pat the chicken wings dry with paper towels. Divide each wing into wingtip, wingette and drumette. Set the wingtips aside for another use (like making broth).
Place the wingettes and drumettes in a bowl. Add the salt and pepper. Mix well. Cover the bowl and place in the fridge for at least an hour.
In a wok or frying pan, start heating enough cooking oil to reach a depth of at least three inches.
Stir together the flour and starch. Add to the chicken and toss thoroughly to coat each piece.
Fry the chicken, in batches if your pan is on the small side, until crisp and golden.
As the last batch of chicken cooks, make the sauce by stirring together the tamarind paste, honey, minced lemongrass and scallions.
Add the fried chicken to the sauce and toss to coat every piece.
Transfer to a serving plate and sprinkle the chicken with toasted sesame seeds.
Serve the sweet-sour lemongrass tamarind chicken at once.