Thai Grilled Chicken Wings with Peanut Sauce

3 pounds chicken wings (12 to 14)
1/4 cup vegetable oil
3 tablespoons fresh lemon juice 

For peanut sauce

3 shallots
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
1 cup light coconut milk plus additional for thinning
1 tablespoon fresh lime juice
1/2 teaspoon brown sugar

Cut off wing tips, reserving for another use, and halve wings at joint. 
In a bowl whisk together oil, lemon juice, and salt to taste. Add wings 
and stir to coat. Marinate wings, covered and chilled, at least 1 hour 
and up to 8.
 
Make peanut sauce:
Mince shallots and garlic. In a food processor finely grind peanuts 
until they begin to get oily. In a small heavy saucepan heat oil over 
moderate heat until hot but not smoking and cook shallots, garlic, and 
curry paste, stirring, until fragrant, about 1 minute. Stir in ground 
peanuts and coconut milk and simmer, uncovered, stirring frequently, 
until mixture is slightly thickened, about 3 minutes. Stir in lime 
juice, brown sugar, and salt to taste. (If sauce is too thick, stir in 
additional coconut milk.) Peanut sauce may be made 1 day ahead and 
chilled, covered. Bring sauce to room temperature before serving.

Prepare grill. 
Drain wings in a colander and pat dry. Grill wings on an oiled rack set 
5 to 6 inches over glowing coals until cooked through and golden brown, 
8 to 10 minutes on each side. 
Serve wings with sauce

Cookie Johnson
From Gourmet magazine, July, 1999, reprinted at epicurious.com website