SUBMITTED BY: Nancy Josland Dalsin
Fragrant Grilled Cambodian Chicken Wings
2 lb chicken wings, pricked all over with a fork
1-2 tablespoons vegetable oil for brushing
Marinade
2 stems lemon grass, tender inner part of bottom 3 in only, thinly sliced
…2 shallots, minced
2 large red chilies, sliced
3-4 garlic, minced
1 tablespoon ground galangal
1 tablespoon vegetable oil
1/4 teaspoon turmeric powder
1 tablespoon sugar
1 teaspoon salt
3 tablespoons fish sauce
Prepare the Marinade. Process the lemon grass, shallots, chilies, garlic and galangal until finely ground, adding a little of the oil if needed to keep the mixture turning. Transfer to a bowl and stir in the rest of the Marinade ingredients. Add the chicken wings to the Marinade, mixing well with your hand to ensure the wings are evenly coated. Cover and marinate at least 2 hours or refrigerate overnight.
Brush a barbecue with oil and heat. Grill the chicken wings over moderate heat, turning several times until they turn golden brown and crisp all over. Brush a couple of times with oil during the cooking. Drain on paper towel and serve warm.
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