Grilled Lemongrass Chicken Wings

• 6 lb organic chicken wings, separate drummies from wing and remove tip
• 3 stalk Lemon grass, green part removed and chopped
• 1 piece ginger 2 inch in size peeled and chopped
• 1 head garlic, peeled and smashed
• 5 stalk scallions, chopped
• 1 cup red boat fish sauce
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 tsp black pepper
• 1 salt to taste
• 1 cup olive oil, extra virgin
• 1 tbsp crushed red pepper
• 1 tbsp cayenne
• 1 tbsp chili powder
• 1 yellow onion, chopped
• 1 tsp cardamom
• 1 cup Shaoxing rice wine

1. Place all ingredients (except chicken wings) in a blender and blend until smooth.
2. Taste the marinade to see if more salt needed.
3. If the marinade is too thick, add additional rice wine.
4. Pour marinade onto chicken wings, toss thoroughly and refrigerate over night.
5. The next day remove wings from marinade and remove excess oil.
6. Grill chicken wings until cooked on the inside and skin is rendered on the outside.
7. Dependent on the grill.
8. Usually takes 25 mins on lower heat with frequent flipping.

chicken, lemon grass, ginger, garlic, stalk scallions, red boat fish sauce, garlic, ground cumin, turmeric, black pepper, salt, olive oil, red pepper, cayenne, chili powder, yellow onion, cardamom, rice wine

Taken from cookpad.com/us/recipes/354001-grilled-lemongrass-chicken-wings (may not work)