Grilled Chicken Wings with Turmeric and Lemongrass

Lemongrass Meets Tamarind Meets Nam Pla

Tamarind pods from Thailand

Tamarind Pods

A Malaysian concept in which a variety of aromatics combine to provide lots of flavor.  But less fat than in the Standard American version of Fried Chicken.  Flavor beats the Standard American Buffalo Chicken Wings hands down, with its goopy commercial sauces full of unidentified ingredients and chemicals.

This Malaysian version contains all natural, known ingredients, some of which are actually good for you.

There is a body of research confirming the benefits of Turmeric, especially in fighting cancer. The case for Lemongrass is explored in our post on this ingredient.

Adapted from Zakary Pelaccio.

Grilled Chicken Wings with Turmeric and Lemongrass

Malaysian

Ingredients:

Lemongrass, spice from Southeast Asia

Lemongrass

3 pounds whole Chicken Wings
Vegetable Oil for the Grill
Lime Wedges for serving

The Mixture:
1 cup canned unsweetened Coconut Milk
1 Green Onion, chopped
3 Garlic Cloves, chopped
2 Lemongrass stalks, bottom third only, finely chopped
2 Jalapeños Peppers, stemmed and chopped
1 finger Ginger, about an inch long, peeled and chopped
2 tablespoons fresh Lime Juice
2 tablespoons Tamarind Juice Concentrate
2 tablespoons Nuoc Mam Fish Sauce
2 tablespoons Kosher Salt
1 teaspoon Turmeric

Method:

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

First prepare the Mixture by c combining the various ingredients with a cup of water in a blender.  Puree the mixture until a suitable smooth marinate results.

Put the Chicken Wings in a ;large baking dish. Pour the marinade over them, turn the wings to coat enirely.  Cover and store in the refrigerator overnight.

When ready to cook, remove the Chicken Wings from the marinade.  Shake any excess marinade back into the dish.  Transfer the Wings to a large platter.  Let them stand at room temperature for a quarter hour.

Transfer the marinade to a large sauce pan and bring it to a boil over medium fire.  Reduce the heat to low and simmer, until the marinade thickens, stirring occasionally.  It will take ab out 10 to 15 minutes.  Pour half the marinde into a small bowl and it aside for basting the Chicken while it grills.  Keep the rest of the marinade in the saucepan, cover it and keep warm until ready to serve the Chicken.

To finish the dish, build a medium fire in a charcoal grill.  or heat a gas grill to medium high.  Oil the grill to prevent sticking.

Grill the chicken wings, turning every five minutes or so and basting occasionally with the marinade in he small bowl, until the excess fat is rendered out and the skin is nicely charred in spots.  It will take about half an  hour.  It’s important to turn the wings often so they don’t burn and to have them distant from the fire so they don’t scorch.

Continue cooking another ten minutes or so without basting so the skin will feet crisp. when they are done.

Put the wings on a large platter and let them stand for about five minutes.  Squeeze lime wedges over the wings.  Transfer the marinade in the small saucepan to a small bowl.  Serve the warm marinade alongside the chicken as a dipping sauce.

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Malaysia - Murai stamps

Malaysia – Murai

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