Tamil Chicken Wings

Valerie Martin

Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 52%
  • Protein: 22g
  • Fat: 15g
  • Saturated fat: 4.2g
  • Carbohydrate: 9.5g
  • Fiber: 0.8g
  • Sodium: 658mg
  • Cholesterol: 63mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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