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Southeast Asian Chicken Wings

Created by ellie on July 31, 2019

12 to 16 whole (3 1/2 pounds) chicken wings (whole including the tips -- you should have 12-16 wings)
62 grams coconut milk (unsweetened, 1/4 cup)
2 stalks lemon grass (white parts only, chopped -- you should have 3 tablespoons chopped)
2 garlic cloves, chopped
2 scallions (white parts chopped and the green parts slices, 3-4 tablespoons)
2 thai bird chiles (or 1 jalapeño, sliced include seeds)
1/4 cup cilantro

Step 1: Soak bamboo skewers for 30 minutes.
Step 2: Pat chicken wings dry with paper towels.
Step 3: Thread each wing on a bamboo skewer, starting with the meaty end and ending with the wing tip so the wing is stretched out as much as possible. Arrange wings in a large shallow dish.
Step 4: In a blender add the next 10 ingredients (coconut milk - sugar, do not add the scallion greens to the blender as they are a garnish); puree and then pour marinade over the wings; cover with plastic wrap and refrigerate for 2-4 hours.
Step 5: Prepare a gas or charcoal grill to medium heat. Clean grate with a brush and wipe grate with oil.
Step 6: Shake off any excess marinade form the wings and wrap ends of skewers with a piece of foil to prevents the wood from burning . Grill wings, covered if using a gas grill, until golden brown, flipping them halfway through the cooking. It will take about 15-25 minutes or until meals thermometer reads 165 degrees F.
Step 7: Brush wings on both sides with the sweet chili sauce and grill for another minute or two per side. Transfer to platter and sprinkle with scallion greens.