Crispy Coconut Curry Chicken Wings

Roughly chop 2 shallots, 3 stalks lemongrass (Use only the 2-3 inches of the lighter part of the lemongrass, and discard the very bottom hard stem and the top dry tips), 4 cloves garlic, into small pieces and blitz it in a food processor. You can also finely chop these by hand if you don’t have a food processor.

In a large bowl combine 3 tablespoons curry powder, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon turmeric, 1/4 cup sweetened condensed milk, 2 cups coconut milk, 4 tablespoons fish sauce, ¼ cup lime juice and the blitzed lemongrass/shallot/garlic mixture and mix everything together.

Add the wings into the marinade and marinate it for a minimum of 4 hours. This will taste best if you marinate it overnight.

Remove the chicken wings from the marinade and set it aside for later.

Pour the leftover marinade into a small pot, and cook it over the stove for 5-10 minutes and set the glazing sauce for the end.

If you are using bamboo skewers, soak the ends in a tall cup for an hour, this is to prevent the sticks from burning during grilling. No need to worry about the pointy part half since the chicken will be covering that bit.

Set your grill to 275F (135C), which is about medium low heat. We liked to use our kamado grill for a bit of smokiness, but this can be done in a traditional bbq as well.

Add the chicken wings to the grill and cook them for 20-25 minutes. Flip them every 5 minutes or so.

After 20-25 minutes, open up the grill (if you are using a kamado bbq, keep it open to get the temperature up as high as possible, if you are using a traditional bbq set the temperature to as high as possible)Brush the curry marinade you previously cooked in a pot, on both sides of the wings and cook it for 5 minutes per side. Watch it carefully so that it doesn't burn.

Brush oil on all the wings and grill it for another minute or so on each side until it gets crispy.

Enjoy! :)