Malaysian Chicken Wings - cooking recipe

Ingredients

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

Preparation

In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
Add the tumeric powder, sugar and fish sauce to the paste and combine.
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.
Season wings with salt and freshly ground black pepper.
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.