6 large whole wings

1/2 cup coconut milk

1 stalk of lemon grass, roughly chopped

1 tablespoon fresh ginger

1 tablespoon fresh garlic

1 shallot, roughly chopped

4 red thai chili peppers

juice of 1 lime

1 teaspoon fish sauce

1 teaspoon tumeric

2 tablspoon chopped cilantro

1 tablespoon honey

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper


To a food processor add the coconut milk, lemon grass, ginger, garlic, shallot, thai peppers. 1/2 the juice of the lime, fish sauce, tumeric, cilantro and 1/2 teaspoon salt. Pulse to a fine smooth paste. Set aside.

Trim the nails and any excess skin of feathers off the wings. Squeeze the other 1/2 of the lime juice over the wings. Rinse with water, drain and pat dry with paper towels.

Season the wings with 1/2 teaspoon salt and black pepper. Pour half of the marinade over the wings. Toss to coat each wing. Allow to marinate a few hours.

On the stove top, pour the remaining sauce into a sauce pan on low heat. Once the sauce starts to simmer, add the honey and sugar. Once the sauce has reduced and is slighly thickend, remove from the heat.

Heat oven to 415 degrees.

Assemble the wings on a baking sheet. Bake for 15 minutes.

After 15 minutes start basting the wings every 5 minutes for another 15 minutes.

Once the wings are slighly charred, remove from the oven and serve with the remaining marinade.








Inspired by Bon Appetit.



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