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

Instructions

1. 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.
2. 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.
3. Serve with the Thai Peanut Sauce.
4. 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.