Grilled Turmeric and Lemongrass Chicken Wings

Start 1 day ahead; the chicken needs to marinate overnight for the flavors to infuse.

Yield: 4 servings
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  • 1 cup(s) canned unsweetended coconut milk
  • 3 sprig(s) shallots chopped
  • 3 whole(s) garlic cloves
  • 2 sprig(s) lemon grass stalks tough outer layers removed finely chopped
  • 2 whole(s) jalapenos stemmed
  • 1 piece(s) 1" piece ginger peeled
  • 2 tablespoon(s) fresh lime juice
  • 2 tablespoon(s) tamarind juice concertrate
  • 1 tablespoon(s) fish sauce nuoc nam or nam pla
  • 2 teaspoon(s) kosher salt
  • 1 teaspoon(s) turmeric
  • 3 pound(s) whole chicken wings
  • 4 whole(s) limes cut into wedges


  1. 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.
  2. Place chicken wings in a large baking dish. Pour marinade over tunring wings to coat evenly. Cover chicken and chill overnight.
  3. 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.
  4. 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.
  5. 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.)
  6. Continue cooking chicken without basting ( so it will get Crisp ) until wings are cooked through, about 10 minutes longer.
  7. 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.
July 2012

This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.

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