3 lb Chicken wing drummettes

----------------------------------MARINADE----------------------------------
    1/4 c  Coarsely chopped garlic

      1 bn Cilantro

           - chop roots & lower stems,
           - reserve leaves for garnish
      1 ts Ground turmeric

      1 ts Curry powder

  1 1/2 ts Ground dried chilis

           -- (cayenne or equivalent)
      1 tb Sugar

    1/4 ts Salt

      3 tb Thai fish sauce

           -- (filipino or
           -- vietnamese is ok, too)
-------------------------------BASTING LIQUID-------------------------------
    1/2 c  Coconut milk (canned is ok)

-------------------------------DIPPING SAUCE-------------------------------
    1/2 ts Dried chili flakes

           -OR- cayenne
      2    Garlic cloves

           -- coarsely chopped
      1 tb Brown sugar

    1/4 ts Salt

    1/2 c  Chinese red rice vinegar

      1    Green onion; thinly sliced

      1 tb Coarsely chopped cilantro

           -- (leaves)
  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.
  From: arielle@taronga.com (Stephanie da Silva)