I love chicken wings! When people ask me what my favorite thing to grill is, I always reply “chicken wings”. I feel that they are the perfect vehicle for so many different flavor pairings!! What is extra special about this marinade recipe is that everything but the coconut milk base came from my garden! How cool is it that? It is amazing that we have an herb and chili garden and I haven’t killed everything yet- but I must attribute that to Scott’s green thumb. I would say my thumb is really more the shade of brown.
We planted the herb garden right before I had Hunter, and it’s amazing we’ve kept up with it. The lemongrass, chile peppers and lemon basil came from my backyard which means they are organic- no chemicals!
And speaking of Mr. H, you may have noticed that I have not been posting quite as much as before. Well, it turns out that babies are a lot of work (but he’s totally worth it!). But it can be a little hard to get things down on the computer when I’m sleep deprived and don’t have a ton of spare time to myself. But, as he gets older (he’s 3 ½ months now) I see that we are finding more time… And we’ve actually been cooking a ton! Turns out that you spend more time at home with a baby so we do get some really great meals in. These wings were served over Labor Day in conjunction with the ribs my dad made me for my birthday. We paired that with Dad’s corn pudding, homemade baked beans, and my friend Nicole’s sweet potato salad. Scott then knocked it out of the park with homemade chipotle chocolate, candied bacon cupcakes (with cream cheese frosting)- DAYUM! And then Mom even made me a homemade keylime pie! It was quite the feast, if I keep eating like that I will NEVER lose this baby weight. But it was worth it! Oh, AND Nichole’s husband Nick, the wine connoisseur, also brought over a bottle of French Champagne for my –bday. It was a pretty awesome feast!Print
- 2 lbs chicken drummettes
- 2 cans coconut milk
- 2 large chile peppers
- 1 large bunch lemongrass stalks (bottom part)
- 1 large bunch of lemon basil (regular basil can be substituted)
- sea salt, fresh ground pepper to taste.
Chop up the lemongrass stalk (outer stalk removed so you are cutting the fragrant part of the stalk) before putting it into the food processor.
Next, roughly chop the chilis and remove the stem. Remove the stem from the basil.
Now, pour the 2 cans of coconut milk into the food processor. Add the lemongrass, basil, and chile peppers.
Pulse the ingredients until everything is minced together well- you will want the lemongrass to be totally shredded at this point.
Reserve 1.5 cups of the marinade and set aside. Marinate the chicken in the remaining marinade as long as possible the day you plan to grill them. (I like to put these in the marinade in the morning and let them marinate until dinner time).
Prepare a grill for medium direct heat- about 350 degrees. Grill these on direct until the internal temp is 170 degrees as read by an interal read instant thermometer. If the chicken is cooking too quickly and starting to burn, put the wings on the outer edges of the grill so they are farther away from the heat. Baste the chicken with additional marinade while grilling to keep them extra moist.
Let rest for 5 minutes or so under foil. Drizzle the wings with reserved marinde before serving and season with salt and pepper. Serve with additional marinade as a dipping sauce. These wings are fragrant with a little spice- they are a delight to the senses! You will love these wings- Scott said these were the best I’ve made in a while!!
What is your favorite way to make wings?