Char-Grilled Coconut and Lemongrass Chicken Wings with Green Chili Emulsion
Cook time
Total time
These wings were inspired by a menu item at Doi Moi restaurant in D.C. and adapted from a Bon Appetit recipe.
Author: Healthy Recipe Ecstasy
Recipe type: Appetizer
Serves: 8
Ingredients
Chicken Wings:
1 cup canned unsweetened low-fat coconut milk
2 medium shallots, chopped
3 garlic cloves, chopped
2 tablespoons lemongrass paste
2 jalapeños, seeds removed and chopped
1 tablespoon chopped and peeled ginger
2 tablespoons fresh lime juice
Zest of one lime
1 tablespoon fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt
1 teaspoon turmeric
1 cup water
3 pounds whole chicken wings
Oil or cooking spray for grill
Green Chile-Cilantro Emulsion:
1 cup fresh cilantro
3 tablespoons green chilis (the equivalent of one large jalapeno)
2 cloves garlic, chopped
Juice of 1 lime
½ cup canola oil or neutral oil
Salt and pepper, to taste
Instructions
Chicken Wings:
Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice and zest, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
Place chicken wings in a large dish. Pour marinade over the wings; turn wings to coat evenly. Cover chicken and chill one hour to overnight.
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.
Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until 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 serve the chicken.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high, or, like me, heat up your indoor grill. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 5-10 minutes longer.
Transfer chicken to a large platter and let it rest for 5 minutes. Transfer marinade in saucepan to a small bowl.
Green Chile-Cilantro Emulsion:
In the cup of a blender, combine the cilantro, garlic, chilies, and lime juice. Blend for 1 minute. With the blender running, slowly add the oil and continue to blend for 1 minute. Season with salt and pepper, to taste.
Serve green chili emulsion alongside chicken or pour it over the chicken. You also have the leftover marinade as a dipping sauce but the green chili sauce is where it's at.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/grilled-coconut-lemongrass-chicken-wings-green-chili-emulsion/