The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.

Ingredients

Marinade:

• 2 cups coconut milk
• 1 medium onion, coarsely chopped
• 2 tablespoons crushed garlic
• 2 teaspoons ground turmeric
• 2 teaspoons red pepper flakes
• 1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
• 1 tablespoon kosher salt
• 20 chicken wings, jointed
• Thai Peanut Sauce, recipe follows

Directions

Thai Peanut Sauce:

• 1/2 cup unsalted roasted peanuts
• 1 tablespoon peanut oil, plus more to taste
• 2 fresh Thai chiles or other small chiles
• 1 1/2-inch-thick slice fresh ginger
• 4 garlic cloves
• 1/3 cup canned unsweetened coconut milk
• 2 teaspoons low-sodium soy sauce
• 4 teaspoons fish sauce
• 1 teaspoon granulated sugar
• 1 tablespoon fresh lime juice
• Pinch salt (add to taste, as fish sauce can be very salty)
• 1/2 cup finely minced cilantro leaves and stems