Zingy Sweet Barbecue Chicken Wings
You can cook the chicken wings on your grill, in your smoker or if it’s too cold to fire up your grill , you could bake these and finish them off with a quick broil to give them that nice charred flavor.
6 large chicken wings
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 Tbsp honey
Salt and pepper to taste
1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose–just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.
2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.
Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.
If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you’ll also want to forego the traditional butter that is mixed in with the hot sauce.
When using a marinade, always remember to discard it after use and do not apply it to the meat after it has been cooked as this will compromise hygeine by introducing unwanted bacteria.
I hope you enjoyed my article on the regional differences of BBQ food in the United States. If you are looking for reviews, ideas, barbecue beef recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys BBQ Blog, they have a wealth of BBQ news, product reviews, delicious recipes, competition schedules, guides and much more.
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