Grilled Turmeric and Lemongrass Chicken Wings

Ingredients

• 3 pounds chicken wings whole
• 1 tablespoons fish sauce (such as nuoc nam or nam pla)
• 3  garlic clove 
• 1  ginger peeled chopped
• 2  jalapeno stemmed
• 2 teaspoons kosher salt 
• 2  lemon grass finely chopped (bottom third only, tough outer layers removed)
• 2 tablespoons juice of lime fresh
• 4 servings lime wedges 
• 3  shallots chopped
• 2 tablespoons tamarind juice (not paste or pulp)
• 1 teaspoon turmeric 
• 1 cup coconut milk unsweetened canned
• 4 servings vegetable oil (for grill)

Equipment

• bowl
• sauce pan
• grill

Directions

1. Combine coconut milk, shallots, garlic,lemongrass, jalapeños, ginger, limejuice, tamarind juice, fish sauce, koshersalt, turmeric, and 1 cup water in ablender. Purée mixture until a smoothmarinade forms.
2. Place chicken wings in a largebaking dish.
3. Pour marinade over; turnwings to coat evenly. Cover chickenand chill overnight.
4. Remove chicken from marinade,shaking any excess marinade backinto dish.
5. Transfer chicken to a largeplatter.
6. Let stand at room temperaturefor 15 minutes.
7. Transfer marinade to a large saucepanand bring to a boil over mediumheat. Reduce heat to medium-low andsimmer, stirring occasionally, untilmarinade thickens, 10-15 minutes.
8. Pourhalf of marinade into a small bowl; setaside for basting chicken while it grills.Keep remaining marinade in saucepan;cover and keep warm until ready toserve the chicken.
9. Build a medium fire in a charcoalgrill, or heat a gas grill to medium-high.Oil grill grates to prevent sticking. Grillchicken wings, turning every 5 minutesand basting occasionally with marinadein small bowl, until fat is rendered andskin is nicely charred in spots, 30-35minutes. (The key here is to turn thewings often so the skin doesn't burn.)
10. Continue cooking chicken withoutbasting (so it will get crisp) until wingsare cooked through, about 10 minuteslonger.
11. Transfer chicken to a large platterand let it rest for 5 minutes. Squeezelime wedges over wings.
12. Transfermarinade in saucepan to a small bowl.
13. Serve warm marinade alongsidechicken as a dipping sauce.