Cambodian Turmeric and Black Pepper Chicken Wings - Gen Taylor Wings

Cambodian Turmeric and Black Pepper Chicken Wings Recipe

By: Genevieve Taylor

A simple marinade for the chicken, simple sweet corn with a delicious coconut baste, and a dinner fit for four. 

Prep Time
15 Min
Cook Time
40 Min
Yield
4
Difficulty
Medium

Cambodian Turmeric and Black Pepper Chicken Wings Recipe

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Ingredients

Directions

Photos

Ingredients

1-1.25 kg (2¾ lb.)

chicken wings 

40g
(2½ tbsp. fresh, or 2 tsp. ground) 

fresh turmeric root, grated

3 tbsp.

soy sauce 

2 tbsp.

fish sauce 

3 tsp.

black peppercorns, roughly ground 

3

garlic cloves, crushed

10

lime leaves, finely chopped (fresh or frozen) 


For the grilled coconut sweet corn:

4 heads

sweet corn, husks attached 

4 tbsp.

coconut milk 

2 tsp.

palm or light brown sugar 

1 tbsp.

fish sauce 

1

birds eye chili, finely chopped 

salt and freshly ground black pepper 

Directions

WHAT TO DO: IN THE KITCHEN 

  1. Put the chicken into a large food bag and add the turmeric, soy sauce, fish sauce, black pepper, garlic, and lime leaves. Seal the bag and give everything a really good squish to coat the chicken in the spices. Marinate in the fridge for a few hours, preferably overnight. 
  2. Make a simple baste for the sweet corn by mixing together the coconut milk, palm sugar, fish sauce, chili and a grind of salt and pepper. Chill until ready to cook. 

 

WHAT TO DO: AT THE BARBECUE 

  1. When you are ready, fire up the barbecue. For this recipe, it’s important to cook the chicken slowly so it doesn’t burn on the outside. If you’re using charcoal, leave to burn for 40 minutes before you start cooking; you want a nice bed of glowing embers rather than a fierce heat. If you are grilling with gas, fire up the burner to medium-low and leave to heat up for 10 minutes before cooking. 
  2. Place the chicken wings on the grill, and shut the lid of the barbecue to create a nice even oven heat. Turn the wings regularly to make sure they cook evenly - they should take about 30-40 minutes to cook to perfection if the heat is nice and gentle. 
  3. Once the chicken is cooking, prepare the sweet corn by peeling back the husks and removing the stringy fibers. Leave the husks attached as they make a great handle for turning them as they cook. Brush generously with the basting sauce and place on the grill next to the chicken. Grill for around 20-25 minutes, turning and basting regularly until lightly charred and cooked through. 
  4. Serve the wings and corn as soon as they are cooked, tucking in with your fingers!

 

Heat up your charcoal grill and cook the wings for about 20 minutes - gen taylor recipe video

Heat up your charcoal grill and cook the wings for about 20 minutes

Add the corn to the grill when the chicken is half way done - Gen Taylor Recipe video

Add the corn to the grill when the chicken is half way done

Serve everything together, family-style - Gen taylor recipe video

Serve everything together, family-style

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Heat up your charcoal grill and cook the wings for about 20 minutes - gen taylor recipe video

Heat up your charcoal grill and cook the wings for about 20 minutes

Add the corn to the grill when the chicken is half way done - Gen Taylor Recipe video

Add the corn to the grill when the chicken is half way done

Serve everything together, family-style - Gen taylor recipe video

Serve everything together, family-style