Coconut and Lemongrass Wings with Green Chili Emulsion

Unknown-1Become the envy of neighborhood cookouts with this recipe!  Bonus:  They’re Gluten and Dairy free!
INGREDIENTS
  • Chicken Wings:
  • 1 cup canned unsweetened low-fat coconut milk
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 3 drops Lemongrass Essential Oil
  • 2 jalapeños, seeds removed and chopped
  • 1 drop DoTerra Ginger Essential Oil
  • 2 drops DoTerra Lime Essential Oil
  • Zest of one lime
  • 1 tablespoon fish sauce (such as nuoc nam or nam pla)
  • 2 teaspoons kosher salt
  • 1 teaspoon turmeric
  • 1 cup water
  • 3 pounds whole chicken wings
  • Oil or cooking spray for grill
  • Green Chile-Cilantro Emulsion:
  • 1 cup fresh cilantro
  • 3 tablespoons green chilis (the equivalent of one large jalapeno)
  • 2 cloves garlic, chopped
  • 2 drops DoTerra Lime Essential Oil
  • 1 drop DoTerra Black Pepper Essential Oil
  • ½ cup canola oil or neutral oil
  • Salt to tasteUnknown-2
INSTRUCTIONS
  1. Chicken Wings:
  2. Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime oil and zest, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  3. Place chicken wings in a large dish. Pour marinade over the wings; turn wings to coat evenly. Cover chicken and chill one hour to overnight.
  4. 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.
  5. 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.
  6. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high, or, like me, heat up your indoor grill. 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. Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 5-10 minutes longer.
  7. Transfer chicken to a large platter and let it rest for 5 minutes. Transfer marinade in saucepan to a small bowl.
  8. Green Chile-Cilantro Emulsion:
  9. In the cup of a blender, combine the cilantro, garlic, chilies, and lime oil. Blend for 1 minute. With the blender running, slowly add the oil and continue to blend for 1 minute. Season with salt and Black Pepper oil, to taste.
  10. Serve green chili emulsion alongside chicken or pour it over the chicken. You also have the leftover marinade as a dipping sauce but the green chili sauce is where it’s at.

 

Coconut and Lemongrass Wings with Green Chili Emulsion
 
Prep time
Cook time
Total time
 
Become the envy of neighborhood cookouts with this recipe! Bonus: They're Gluten and dairy free!
Serves: 8
Ingredients
  • Chicken Wings:
  • 1 cup canned unsweetened low-fat coconut milk
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 3 drops Lemongrass Essential Oil
  • 2 jalapeños, seeds removed and chopped
  • 1 drop DoTerra Ginger Essential Oil
  • 2 drops DoTerra Lime Essential Oil
  • Zest of one lime
  • 1 tablespoon fish sauce (such as nuoc nam or nam pla)
  • 2 teaspoons kosher salt
  • 1 teaspoon turmeric
  • 1 cup water
  • 3 pounds whole chicken wings
  • Oil or cooking spray for grill
  • Green Chile-Cilantro Emulsion:
  • 1 cup fresh cilantro
  • 3 tablespoons green chilis (the equivalent of one large jalapeno)
  • 2 cloves garlic, chopped
  • 2 drops DoTerra Lime Essential Oil
  • 1 drop DoTerra Black Pepper Essential Oil
  • ½ cup canola oil or neutral oil
  • Salt to taste
Instructions
  1. Chicken Wings:
  2. Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime oil and zest, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  3. Place chicken wings in a large dish. Pour marinade over the wings; turn wings to coat evenly. Cover chicken and chill one hour to overnight.
  4. 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.
  5. 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.
  6. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high, or, like me, heat up your indoor grill. 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. Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 5-10 minutes longer.
  7. Transfer chicken to a large platter and let it rest for 5 minutes. Transfer marinade in saucepan to a small bowl.
  8. Green Chile-Cilantro Emulsion:
  9. In the cup of a blender, combine the cilantro, garlic, chilies, and lime oil. Blend for 1 minute. With the blender running, slowly add the oil and continue to blend for 1 minute. Season with salt and Black Pepper oil, to taste.
  10. Serve green chili emulsion alongside chicken or pour it over the chicken. You also have the leftover marinade as a dipping sauce but the green chili sauce is where it's at.

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