Combine cocnut milk, shallots,garlic,lemongrass,jalapenos,ginger,lime juice, tamarind juice, fish sauce,kosher salt, tumeric, and 1 cup water in a blender.Puree mixture until a smooth marinade forms.

Place chicken wings in a large baking dish. Pour marinade over tunring 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 saucepan and bring to a boil over medium heat. Reduce heat to meduim-low and simmer, stirring occasionally. Untill 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 servce the chicken.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high oil grill grates to preven sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in a small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. ( They key here is to turn the wings often so the skin doesnt 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. Tranfer marinade in saucepam to a small bowl. Serve wam marinade alongside chicken as a dipping sauce.