Thai bbq chicken wings

Yield: 1 servings

Measure Ingredient
2 pounds Chicken wings; disjointed
1 can Coconut milk; (2 cups)
1 medium Onion; coarsely chopped
2 tablespoons Garlic; crushed
2 teaspoons Turmeric
2 teaspoons Thai dried chile; crushed
2 teaspoons Galanga; (Ka, Laos) fresh or dried (1 tsp), ground
1 tablespoon Coarse salt
1 cup Thai; fresh chopped
1 cup Onion; red chopped
1 cup Lime juice; freshly squeezed
1 tablespoon Fish sauce
1 teaspoon Salt
2 tablespoons Palm; or light brown, sugar dissolved in
½ cup Water
2 tablespoons Cilantro; chopped


Take all ingredients, except the wings, and ground into a paste with the consistency of thin yogurt. A food processor may be used for this. Place in a ceramic or glass bowl and combine with the chicken wings, tossing to coat. Refrigerate overnight.

Shake off excess coating and place over hot coals and cook, trying not to burn. Serve with Lime Sauce.

Posted to CHILE-HEADS DIGEST by Jim Campbell <jim@...> on Apr 12, 1999, converted by MM_Buster v2.0l.

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