Malaysian Chicken Wings

Adapted from "Sensational Starters and Finger Foods" by Wendy Hutton. The original recipe calls for the use of whole chicken wings, which I still think is cheaper than the wingettes.

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 2  lbs chicken wings
• 2 -3  stalks lemongrass, outer fibrous layer removed and only bottom third of stalk used
• 2 -3  shallots, peeled and roughly chopped
• 2  large red chilies (more or less depending on how spicy or not you want it)
• 2 -3  garlic cloves
• 1⁄2 inch ginger or 1⁄2 inch galangal, sliced
• 1  tablespoon  oil
• 2  tablespoons fish sauce
• 1⁄4 teaspoon turmeric powder
• 1  tablespoon sugar
•  salt and pepper

Directions

1. In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
2. Add the tumeric powder, sugar and fish sauce to the paste and combine.
3. Place wings in a ziplock bag and add the marinade. Expel the air and tightly seal the bag. Massage the marinade into the chicken well to ensure even coating. Marinate for at least 2 hours but overnight is best.
4. Season wings with salt and freshly ground black pepper.
5. Bake at 425 F for about 20-25 minutes. Finish with a 2-3 minute broil for added color and crispness. May, also, be grilled on the barbeque until golden brown.