Ingredients:
3 pounds Chicken wing drummettes
-----MARINADE-----
1/4 cup Coarsely chopped garlic
1 bn Cilantro -- chop roots & lower s
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis -- - (cayenne or equiva
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce -- - (filipino or
vietnamese is ok -- too)
-----BASTING LIQUID-----
1/2 cup Coconut milk (canned is ok)
-----DIPPING SAUCE-----
1/2 teaspoon Dried chili flakes -- OR- cayenne
2 Garlic cloves -- - coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion -- thinly sliced
1 tablespoon Coarsely chopped cilantro -- - (leaves)

Directions:
Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.