"The fragrant spice paste makes an exotic, layered taste sensation on these smoky chicken wings. Though the prep is quick, allow 30 minutes for the wings to marinate."
1–2 tablespoons olive oil
3 stalks lemongrass OR 3 tablespoons lemon or lime zest
1 cup cilantro sprigs
8 garlic cloves, peeled
½ tablespoon turmeric
½ tablespoon sea salt
½ tablespoon pepper, or to taste
10–12 chicken wings, approximately 1.5 pounds (for 2 pounds, double the marinade ingredients)
Combine the olive oil, lemongrass or zest (remove the outer layers of the lemongrass and chop before putting into the food processor), cilantro, garlic, turmeric, sea salt, and pepper in the food processor and pulse until uniformly mixed—you are looking to make a seasoning “paste.”
Reserve about 2 tablespoons to drizzle before serving. In the remainder, marinate the chicken wings for 30 minutes before putting on the grill.
Prepare your grill at 400°F. (We suggest Gold Blend pellets of Red Oak, American Hickory, and Mountain Maple.)
Grill your wings, turning halfway during the process, for approximately 15–18 minutes OR until the internal temperature has reached 170°. Pull the wings off the grill.
Drizzle with the remaining marinade. Add a few sprigs of cilantro for extra color, and serve.