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.

Recipe courtesy of Christopher B O'Hara

Show: Sara's Secrets

Episode: Wing It!

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Total:: 8 hr 25 min
Prep:: 10 min
Inactive:: 8 hr
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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

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

Directions

Marinade:

To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.

To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.

Serve with the Thai Peanut Sauce.

Thai Peanut Sauce:

To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

Recipe courtesy Christopher B. O'Hara, Wing It!: Delectable Recipes for Everyone's Favorite Bar Snack, Clarkson Potter, 2004

My Private Notes

Name: Grilled Coconut Wings with Thai Peanut Dipping Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 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