Bbq Chinese Chicken Wings

How to make Bbq Chinese Chicken Wings Recipe - My longtime students will recognize this barbecue marinade. I make it in giant amounts, store it indefinitely in the refrigerator, and use it on everything that’s going to be roasted, grilled, or smoked. It makes a wonderful present to distribute during the holiday season or as a fun gift to bring to friends’ homes. A word of warning: make the extra effort to buy the brands of Asian seasonings we recommend in the glossary. These are far superior in taste compared to the Chinese condiments manufactured just for American markets.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup hoisin sauce
½ cup plum sauce
⅓ cup oyster sauce
¼ cup wine vinegar
2 tablespoons dry sherry or Chinese rice wine
2 tablespoons toasted sesame oil
1 tablespoon Asian chile sauce
1 tablespoon grated orange zest
1 teaspoon five-spice powder
6 cloves garlic, minced
¼ cup minced ginger
1 green onion, ends trimmed, minced

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings.

Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade.

The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.