Malaysian Turmeric And Lemongrass Chicken Wings

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup unsweetened coconut milk
• 3 shallots, chopped
• 3 garlic cloves
• 2 lemongrass, stalks finely chopped (bottom third only tough outer layers removed)
• 2 jalapenos, stemmed
• 1 piece ginger, peeled chopped (1 inch)
• 2 tablespoons fresh lime juice
• 2 tablespoons tamarind juice, concentrate (not paste or pulp) or 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce (such as nuoc nam or nam pla)
• 2 teaspoons kosher salt
• 2 teaspoons turmeric
• 3 lbs chicken wings
• vegetable oil (for grill)
• lime wedge (garnish)

Recipe

• 1 combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. purée mixture until a smooth marinade forms.
• 2 place chicken wings in a large baking dish. pour marinade over; turn wings to coat evenly. cover chicken and chill overnight.
• 3 remove chicken from marinade, shaking any excess marinade back into dish. transfer chicken to a large platter. let stand at room temperature for 15 minutes.
• 4 transfer marinade to a large saucepan and bring to a boil over medium heat. reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. pour half of marinade into a small bowl; set aside for basting chicken while it grills. keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• 5 build a medium fire in a charcoal grill, or heat a gas grill to medium-high. oil grill grates to prevent sticking. grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (the key here is to turn the wings often so the skin doesn't burn.).
• 6 continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• 7 transfer chicken to a large platter and let it rest for 5 minutes. squeeze lime wedges over wings. transfer marinade in saucepan to a small bowl. serve warm marinade alongside chicken as a dipping sauce.