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.
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