3 lbs chicken wing drummettes

Marinade:
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1/4        cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached)
1 tsp      ground turmeric
1 tsp      curry powder
1.5 tsp   ground dried chilis (cayenne or equivalent)
1 tbsp    sugar
1/4 tsp   salt
3 tbsp    thai fish sauce (filipino or vietnamese is ok, too)

Basting liquid:
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1/2 cup coconut milk (canned is ok)

Garnish:
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cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).

Preparation:
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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.