Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken wing drumettes
                        ---MARINADE---
     1/4  cup           garlic -- coarsely chopped
   1      tablespoon    cilantro roots and stems
                        -- only -- chopped fine
   1      teaspoon      ground turmeric
   1      teaspoon      curry powder
   1 1/2  teaspoons     ground dried chiles or cayenne
   1      tablespoon    sugar
     1/4  teaspoon      salt
   3      tablespoons   Thai fish sauce
                        ---BASTING LIQUID---
     1/2  cup           coconut milk
                        ---GARNISH---
                        cilantro sprigs
                        dipping sauce; -- (see below)
                        ---dipping sauce---
     1/2  teaspoon      dried chile flakes or cayenne
   2      cloves        garlic -- coarsely chopped
   1      tablespoon    brown sugar
     1/4  teaspoon      salt
     1/2  cup           Chinese red rice vinegar
   1                    thinly sliced green onion
   1      tablespoon    coarsely chopped cilantro leaves

Preparation:

Make marinade: 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. Make dipping sauce: Pound the first 4 ingredients to a paste with mortar and pestle, the dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onion and cilantro on top.