From Bon Appétit, July 2012
4 servings
Cooking the wings slowly over medium-low coals and turning them often makes for
crisp results; the skin will brown while the meat cooks through. Be sure to
begin 1 day ahead; the chicken needs to marinate overnight for the flavors to
infuse.
1 cup canned
unsweetened coconut milk
3 shallots,
chopped
3 garlic
cloves
2 lemongrass
stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapeños,
stemmed
1 -1” piece
ginger, peeled, chopped
2Tbsp. fresh
lime juice
2tbsp. Tamarind
juice concentrate (not paste or pulp) or 1 Tbsp. fresh lime juice
1tbsp. fish
sauce
2tsp. kosher
salt
1 tsp.
turmeric
3 lb. whole
chicken wings
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.
Place
chicken wings in a large baking dish. Pour marinade over; turn wings to coat
evenly. Cover chicken and chill overnight.
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.
Transfer
marinade to a large sauce-pan 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.
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.)
Continue
cooking chicken without basting (so it will get crisp) until wings are cooked
through, about 10 minutes longer.
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.
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