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1. Combine the garlic, ginger, and lemongrass in a food processor and process until a rough paste is formed. Place in a large nonreactive bowl and stir in the wine, salt, and sugar. Add the chicken, toss well, cover with plastic, and marinate for 2 to 3 hours in the refrigerator, turning a couple of times.
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2. Preheat the broiler or fire up the grill. Take the chicken from the marinade and place it in a clean bowl. Reserve the marinade for basting. Add the oil to the chicken and stir to coat. Thread about 6 pieces of chicken onto each skewer and place on a foil-lined broiler pan or on a lightly oiled grill rack and broil or grill for 5 to 7 minutes on each side, basting with marinade a couple of times, until the chicken is cooked through and nicely browned. Serve with Peanut Sauce.
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3. Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.
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4. Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.
