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Tamil Chicken Wings

Total time 1 hr, 35 mins
Yield Makes 4 servings
Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.


  • 1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by 1/2 in. each) lemon peel (yellow part only), chopped
  • 3/4 cup fresh cilantro sprigs, rinsed
  • 8 cloves garlic, peeled
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon white or black pepper
  • 8 chicken wings (about 1 3/4 lb. total), rinsed and patted dry
  • Cucumber Salad

Nutrition Information

  • calories 261
  • caloriesfromfat 52 %
  • protein 22 g
  • fat 15 g
  • satfat 4.2 g
  • carbohydrate 9.5 g
  • fiber 0.8 g
  • sodium 658 mg
  • cholesterol 63 mg

How to Make It

  1. Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.

  2. Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.