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
