Grilled Turmeric and Lemongrass Chicken Wings

Fragrant and flavorful chicken wings marinated in a Southeast Asian-inspired blend of coconut milk, lemongrass, turmeric, and aromatics. These wings are grilled to perfection with a beautifully charred exterior while remaining juicy inside.

6 servings

13 hr 25 min

Published October 4, 2025

Ingredients

•1 cup canned unsweetened coconut milk
•3 whole shallots
•3 cloves garlic
•2 stalks lemongrass
•2 whole jalapeños
•1 piece ginger
•2 tablespoons fresh lime juice
•2 tablespoons tamarind juice concentrate
•1 tablespoons fish sauce
•2 teaspoons kosher salt
•1 teaspoon turmeric
•3 pounds whole chicken wings
•2 tablespoons vegetable oil
•2 whole lime

Cooking Instructions

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.
5 min
2.
Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
720 min
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.
15 min
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.
15 min
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.)
35 min
6.
Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
10 min
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.
5 min

Ingredients

•1 cup canned unsweetened coconut milk

•3 whole shallots

•3 cloves garlic

•2 stalks lemongrass

•2 whole jalapeños

•1 piece ginger

•2 tablespoons fresh lime juice

•2 tablespoons tamarind juice concentrate

•1 tablespoons fish sauce

•2 teaspoons kosher salt

•1 teaspoon turmeric

•3 pounds whole chicken wings

•2 tablespoons vegetable oil

•2 whole lime

Cooking Instructions

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.

5 min

Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.

720 min

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.

15 min

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.

15 min

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.)

35 min

Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.

10 min

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.

5 min