This summer, we’re exploring the Healing Power of Nature through a series of stories from the Yamai family and members of the Snow Peak community. This week, we’re sharing the story of Rob Darmour, an outdoor person, designer and founder of Earth\Studies. Rob and his partner Jess created a sanctuary in their backyard for gardening, gathering and relaxing. They hosted some friends for a communal cookout centered around the Takibi Fire & Grill and the new Takibi Garden Table.
The Takibi Fire & Grill brings people together in a special way. Cooking around the fire eliminates barriers and creates an inclusive experience where everyone contributes. Create a similar experience with Rob’s savory chicken marinade. Pair the protein with your favorite seasonal vegetables.
- Chicken Wings
- Garlic minced
- Ginger peeled and minced
- Smoked paprika
- Cayenne pepper
- Smoked Sesame oil
- Rice Wine Vinegar
- Salt and Pepper
Prepare the marinade three or more hours before you plan to grill. This recipe is a hybrid or traditional marinades techniques that impart deeper flavor and dry rub methods that bring a spicier profile. Each time I create this recipe I make it a little different. I combine everything visually and taste along the way (a practice learned from my aunt who was the chef of many childhood camp trips).
Start by mincing a handful of garlic cloves and a large portion of ginger root. Combine this with a generous amount of smoked paprika and cayenne pepper in a large mixing bowl. Add a few spoonfuls of tsuyu and a dash of rice wine vinegar with a splash of toasted sesame seed oil. Whisk to combine all ingredients evenly until the mixture is somewhere between fluid and paste. This will help the marinade coat the chicken evenly.
Have a quick taste test and adjust to your liking. Once happy with the flavor, toss the chicken wings in the bowl until evenly coated. Set aside, covered in the refrigerator for three or more hours for the best flavor.
Prepare your grill on medium-low for gas or set your grill surface higher over coals. Cook slowly over a low constant heat, turning the wings and moving between hot spots and cool areas of your grill. As the wings begin to look done, use a brush to glaze the surface of each wing with the remaining marinade. Gill until they reach an internal temperature of 165ºF / 74ºC to ensure good moisture without being undercooked.
For some added variety, add seasonal veggies to your preference.To prepare, simply slice and season with salt, pepper and a neutral oil then lightly grill, turning halfway through to char both sides until tender and delicious.
Serve and enjoy.