The RV Chronicles — Pleasing the doctor and my taste buds (Recipe: Thai Turmeric Lime Wings)

Of my 17 loyal followers, my physician isn’t among them. Thank goodness … most of the time.

Yes, I’ve had plenty of non-doctor-prescribed meals here at the Jimmy Rockford — fried this and pork belly-laden that. But once in a while, I whip up something that might even be Club Med approved.

These Thai Turmeric Lime Wings are among them.

First, the wings themselves are grilled — not fried. They’re marinated in a zesty combination of authentic flavors. And, they include the long-lauded goodness of turmeric.

I’m most familiar with turmeric because I’m a yellow mustard fiend. But I also use it to add a little warmth and color to my homemade Bread & Butter Pickles. Really, it’s popular in any concoction that requires some yellow color (butter and cheese, to name a couple); turmeric has also been used for centuries by various cultures for its anti-inflammatory properties and is rightfully called a super spice.

As for this recipe, the other ingredients compliment the pleasantly warm flavor of turmeric. The slight char adds a wonderful smokiness. And, damn if their deep yellow color doesn’t just pop off the plate!

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Thai Turmeric Lime Wings

Thai Turmeric Lime Wings —

Thai Turmeric Lime Wings — Zesty. Zingy. Delicious. And did I mention — healthy?

5.0 from 3 reviews
Thai Turmeric Lime Wings
 
Cook time
Total time
 
Thai Turmeric Lime Wings — Zesty. Zingy. Delicious. And did I mention — healthy?
Author:
Recipe type: Appetizer
Cuisine: Thai
Serves: 5
Ingredients
  • 4 – Garlic cloves, minced
  • 3 TB – Chopped cilantro (leaves & stems)
  • 3 TB – Fish sauce
  • 1 TB – Ground turmeric
  • 1 TB – Brown sugar
  • 1 TB – Neutral oil (vegetable, grapeseed, etc.)
  • 1 tsp – Ground white pepper
  • 2 – Limes (one quartered and the other halved)
  • 2 ½ – 3 lbs – Chicken wing, split (remove the tips, if desired)
Instructions
  1. Combine first 7 ingredients in a food processor, blender or by hand.
  2. Place chicken in a gallon-sized zip close bag; add the marinade mixture and seal bag.
  3. Squeeze bag lightly to distribute marinade evenly (it'll be more of a paste than a liquid).
  4. Place in refrigerator and allow to marinate for 6-8 hours, and preferably overnight.
  5. Preheat grill to lowest setting.
  6. Place wings on grill as far away from flames as possible. (Direct low heat is fine; you'll just have to keep a closer eye out for flare-ups.)
  7. Grill wings for about 8 minutes, then flip, rearranging as necessary.
  8. Add quartered lime pieces to the grill.
  9. Cook wings and lime another 7 minutes, or so then turn off heat.
  10. Squeeze juice from the halved lime over chicken; close grill and allow wings to rest 2-3 minutes.
  11. Serve immediately with grilled lime wedges, for additional zing.

 

Comments

  1. These look awesome! We’re both winging it, Holland ;)

    • adamjholland says:

      Thanks, Shea. These are really good. I’d rank them among the top 10 wings I’ve ever eaten. (Top 5 too!)

  2. I am not a wings fan. Would shrimp or another part of the chicken hold up to this well?
    It sure looks good!

    • adamjholland says:

      Absolutely, Jill. Bone-in thighs are great like this. You can use the boneless/skinless version too and it grills in about the same time as the wings.

  3. Kathryn @ anotherfoodieblogger says:

    Dang Adam, another winner winner chicken dinner! I’ll have to grill some of these up this summer.

  4. Yeah, I’m with Jill T. Can’t eat chicken skin. Suggestions, Adam?

    • adamjholland says:

      Eda – Just see what I told Jill. Meanwhile, you can send the extra skin my way. And the marrow too. ;-)

  5. Love those little tucked limes. Good looking wings Adam. For reasons that will only make me sound like I’m whining, I was only able to fire up the grill once this Holiday weekend. I’m feeling left out.

    • adamjholland says:

      OK, Lea Ann. No whining! (Unless I’m allowed to whine about the multiple mosquito bites I received whilst cooking these.) ;-)

  6. I love chicken wings and these look great – mostly because of t he tumeric. Like you, I am a yellow mustard person too!

    • adamjholland says:

      I think you and I have much in common along culinary lines. We part ways there, because you are nice and sane. ;-)

  7. Haha seriously laughed out loud at the first sentence! And I love these wings too – tumeric isn’t a spice that I use often in my cooking..but I love the intense colour and flavour that it does add. Thanks for the inspiration – I need to get my hands on it asap. I’m thinking of a tumeric pie crust or ice-cream now!

    • adamjholland says:

      Whoa! I like that! Especially the ice cream! I’ll keep an eye out for it. Hope you’re well, Thalia. :-)

  8. Now that I have turmeric, I’m going to have to give these a try Adam. I just tried this spice a while ago making a recipe by a WordPress friend who also explained the anti inflammatory properties of this magical spice. I didn’t realize though that this does stain your hands and woke up the next day thinking that I’d had some kind of reaction to it.

    • adamjholland says:

      Oh, it stains your hands — and everything else. Until yesterday (hopefully), I my cleaner kept attaching tags to my shirts that said ‘We didn’t cause those stains.’ As it turns out, the note that I leave in my bag (Pants – Light starch/crease … Shirts – Press only) confused them. I assumed that they cleaned everything. They assumed that I only wanted them to press the shirts. So, yes, I’ve been wearing dirty shirts for weeks, but at least they’re pressed. As of next week, no more turmeric stains. ;-)

  9. Adam, those char marks on the limes are killin’ me. (Good thing the turmeric wings are medicinal.) Looks like a fantastically tasty dish!

  10. Chef Bart says:

    Great thinking outside the box. Great taste & color.

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