Cambodian Turmeric and Black Pepper Chicken Wings Recipe

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!