Grilled Turmeric and Lemongrass Chicken Wings

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These aromatic turmeric and lemongrass chicken wings offer a vibrant twist on a summer classic. By marinating the wings overnight in a creamy blend of coconut milk, pungent ginger, and citrusy lemongrass, the meat becomes incredibly tender and infused with deep, savoury flavour. The addition of tamarind and lime provides a bright acidity that perfectly balances the earthy notes of the turmeric, creating a sophisticated dairy-free dish that is far superior to standard barbecue fare.

Perfect for casual entertaining or a family weekend meal, this recipe relies on a slow-grilling technique to ensure the fat renders down, resulting in a beautifully charred and crisp finish. Serve these wings on a large platter with plenty of fresh lime wedges and the reserved dipping sauce for a communal dining experience. They pair exceptionally well with a crisp cucumber salad or steamed jasmine rice for a complete, gluten-free and dairy-free dinner.

Ingredients for Grilled Turmeric and Lemongrass Chicken Wings

240ml canned unsweetened coconut milk
3 shallots, chopped
3 लहसुन की कलियाँ
2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapeños, stemmed
1 1" piece ginger, peeled, chopped
2 बड़े चम्मच ताजा नींबू का रस
2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoon fresh lime juice
1 tablespoon fish sauce (such as nuoc nam or nam pla)
2 चम्मच कोषेर नमक
1 teaspoon turmeric
1.4kg whole chicken wings
सब्जी का तेल (ग्रिल के लिए)
Lime wedges

How to make Grilled Turmeric and Lemongrass Chicken Wings

Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 240ml water in a blender. Purée mixture until a smooth marinade forms.

Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.

Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.

Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)

Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.

Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.