Disconnecting and recharging can mean different things for different people. For chef and blogger Jacob Trinh for instance, it means concocting new recipes. As part of our Artist Fellowship Program, Jacob escaped to Getaway Boston, where he had the space to think about his culinary creations.
Jacob was kind enough to share his recipe for the Cambodian street wings he made right at his own campfire at Getaway Boston. Jacob says these wings take him back to his childhood when he would wander around a Cambodian open air market in Philadelphia.
Pro-tip: Jacob recommends that these wings are cooked over charcoal. However, if that’s not possible, a gas grill or a grill grate on top of a two-burner will suffice.
Cambodian Street Wings (4 servings)
What you’ll need:
- 2 lbs chicken wings
- Wooden skewers
- 2 tbsp garlic (minced)
- 2 tbsp lemongrass (minced)
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tbsp oil
- 2 tbsp oil
- 1 tsp annatto seeds (grounded)
What to do:
Remember to preheat the grill either during or after marinating. For a gas or charcoal grill, heat to medium-high heat, with one side at high heat above 400 degrees, and the other side can be left warm. For a grill grate over two burners, heat the grate to medium-high heat. If the wings are larger, you can preheat the oven to 350 degrees.
- Put all marinade ingredients into a bowl and mix until it’s a loose paste.
- Soak chicken wings in marinade for at least 1 hour. The longer the chicken sits, the more flavor it will soak up.
- Soak wooden skewers in hot water for 30 minutes so they do not char or fall off.
- Place skewers into wings.
- Place wings onto grill and cook 3-5 minutes on each side.
- Either place the wings on warm side of grill or pop into oven if chicken isn’t fully cooked yet.
- Make it pretty- throw on some scallions or add a side of pickled carrots and daikon.