Coconut Turmeric Lemongrass Grilled Wings

These Wings are sticky, sweet, spicy, and DELICIOUS! Plus the healing power of fresh or ground turmeric, chilis, and ginger- They are an absolute nutritious and delicious summer-time favorite

 
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Substitute large cauliflower florets for chicken wings for a just-as-delicious vegan version!

Ingredients

  • 1 can full fat coconut milk

  • 2 tablespoons ground turmeric, or fresh turmeric (found near ginger in produce section)

  • 2-4 shallots, minced (or 1 red onion as substitute)

  • 5 cloves garlic minced

  • 2 stalks of lemongrass (bottom third only, tough outer layers removed), finely chopped

  • 2 jalapeños or chili of choice

  • 1 tablespoon of honey

  • 3 inch chunk of fresh ginger, peeled, chopped

  • 1 limes freshly juiced, 1 for garnish

  • 2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 Tbsp. fresh lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon coconut aminos or a few dashes of Tamari

  • salt and pepper

  • 3 pounds chicken wings

  • Avocado oil

Directions

Marinate the chicken

  • Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, honey, lime juice, tamarind juice, fish sauce, coconut aminos kosher salt, turmeric, and 1/2 cup water or bone broth in a blender.

  • Purée mixture until its thick and creamy- pour over chicken wings, cover them fully, and marinate for a minimum of 3 hours, overnight for best results.

  • Pull chicken out of the fridge, and pull them out of the marinade onto a plate or sheet tray. Transfer marinade to a saucepan, simmer on medium.

  • Heat the grill (charcoal is best, but whatever you have) You can do a bake/broil technique if you don’t have a grill

  • Once the marinade has reduced on the stove and been brought to a boil for at least 5 minutes, pour half of marinade into a small bowl; set aside for basting chicken on the grill

  • When grilling: turn every 4-5 minutes or so, (very often so they don’t char too much) I like the grill on medium to medium/high so you get some char but not burning. You want the skin on the chicken to render its fat and get crispy. Cook for 20-25 minutes total and baste with the sauce every time you turn (For large or small wings, adjust the cooking time)

  • Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.

  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings, fresh cilantro is great too. Serve warm marinade alongside chicken as a dipping sauce.

  • ENJOY!

Francesca Barone