Tamil Chicken Wings
Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.
How to Make It
Step 1
1
Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.
Step 2
2
Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.
Ingredients
1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by 1/2 in. each) lemon peel (yellow part only), chopped
3/4 cup fresh cilantro sprigs, rinsed
8 cloves garlic, peeled
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon white or black pepper
8 chicken wings (about 1 3/4 lb. total), rinsed and patted dry
Directions
Step 1
1
Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.
Step 2
2
Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.
