Here’s another great adaptation from a recipe I found in bon appetit magazine. I’ve used coconut milk and lemongrass before, but never on grilled chicken wings. I think it’s a great way to add an asian flair to the wings without the soy sauce. The original recipe calls for marinating the wings in the fridge overnight, but you can just marinate them on the counter for about an hour. The flavor won’t be as intense, but you can always dip them in the leftover sauce.
1 can unsweetened coconut milk
3 shallots, chopped
4 garlic gloves
2 lemongrass stalks, (bottom thirds only) chopped
2 serrano chilis, stems removed
1 1″ piece ginger, peeled and chopped
1 Tbsp tamarind paste
1 Tbsp fish sauce
2 Tbsp fresh lime juice
2 tsp kosher salt
1 tsp turmeric
3 lb whole chicken wings
Place first 11 ingredients plus 1/2 cup water in a blender and puree until smooth. Place wings in a high sided dish and pour marinade over the top making sure all wings get coated thoroughly. Marinate wings in the refrigerator overnight, or on the counter for at least one hour. Heat a charcoal or gas grill over medium low heat. Remove wings from marinade and grill, turning frequently until cooked through, 15-20 minutes. Meanwhile pour remaining marinade in a small sauce pot and simmer until heated through. Serve wings with lime wedges and extra marinade for dipping. Enjoy!