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