Malaysian Turmeric and Lemongrass Chicken Wings

This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
  • Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
  • 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.
  • 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.
  • 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.).
  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
  • 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.
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@Member 610488
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@Member 610488
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"This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight."
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  1. Member 610488
    This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.
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