Friday, May 10, 2013

BBQ Chinese Chicken Wings - The Great Wings Book

This recipe is from a great wings cookbook.  There are many more recipes if you are interested, just give me a call.  With all asian dishes, it is recommended that only the best sauces and other ingredients be used.   I have recommended specific manufacturers for most of the sauces found below.

Ingredients

  • 24 chicken wings
  • 1 cup hoisin sauce - Koon Chun
  • 1/2 cup plum sauce - Koon Chun
  • 1/3 cup oyster sauce - Sa Cheng, Hop Sing Lung, or Lee Kum Kee Premium
  • 1/4 cup wine vinegar
  • 2 TB Chinese Rice wine - Pagoda's Shaoxing or Heing Hua Tiao Chiew
  • 2 TB toasted Sesame oil
  • 1 TBAsian Chili Sauce - Rooster brand
  • 1 TB grated orange zest
  • 1 teas. five-spice powder - Penzey's (Santa Rosa or online)
  • 6 gloves garlic, minced
  • 1 green onion, ends trimmed, minced
Procedure
  • In a large bowl, combine all of the ingredients 
  • Add wings and mix, marinate wings for 4 to 24 hours.  The longer the better.
  • On a gas grill, set temperature at 350 degrees.  If using charcoal, created fire and let burn until coals are grey.  
  • Regulate heat as best as possible to maintain a low or 350 degree heat source
  • Cook for abour 30 minutes, turning every 5 minutes.  Watch not to burn wings. 
  • Remove from heat and serve

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