Malaysian Chicken Wings

• 2 lbs chicken wings
• 2 -3 stalks lemongrass, outer fibrous layer removed and only bottom third of stalk used
• 2 -3 shallots, peeled and roughly chopped
• 2 large red chilies (more or less depending on how spicy or not you want it)
• 2 -3 garlic cloves
• 1/2 inch ginger or 1/2 inch galangal, sliced
• 1 tablespoon oil
• 2 tablespoons fish sauce
• 1/4 teaspoon turmeric powder
• 1 tablespoon sugar
• salt and pepper

1. In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
2. Add the tumeric powder, sugar and fish sauce to the paste and combine.
3. Place wings in a ziplock bag and add the marinade. Expel the air and tightly seal the bag. Massage the marinade into the chicken well to ensure even coating. Marinate for at least 2 hours but overnight is best.
4. Season wings with salt and freshly ground black pepper.
5. Bake at 425 F for about 20-25 minutes. Finish with a 2-3 minute broil for added color and crispness. May, also, be grilled on the barbeque until golden brown.

chicken, outer, shallots, red chilies, garlic, ginger, oil, fish sauce, turmeric powder, sugar, salt

Taken from www.food.com/recipe/malaysian-chicken-wings-479000 (may not work)