Hoisin Honey Glazed Chicken Wings
from THE ASIAN BARBECUE BOOK
My wife shared this recipe with me when we threw our ﬁrst BBQ party on a riverside in Brig, Switzerland. I still use it often at home when we have guests. These chicken wings make a great simple starter on their own or make a meal when served with a salad and chili sauce or bean sauce. The marinade used for this recipe is well suited to smoking. The smoke ﬂavor will not interfere with the aroma of the marinade but enhance the overall flavor.
SERVES 3 to 4
PREPARATION TIME: 30 minutes
GRILL TIME: 12 to 15 minutes
2 tablespoons Chinese light soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
One 1-in (2.5-cm) piece fresh ginger, peeled and minced
4 cloves garlic, crushed with the back of a knife
1 teaspoon ground cinnamon
2 pieces star anise, crushed
10 Szechuan peppercorns, crushed
12 chicken wings
1 In a small saucepan, add the soy sauce and honey and place over medium heat. When the honey is dissolved add the hoisin sauce, minced ginger, crushed garlic cloves and the spices. Lower the heat and gently simmer for 5 minutes. Remove from the heat and let cool.
2 Rub the chicken wings with the hoisin-honey mixture and let marinate 1 hour before grilling. Remove the chicken wings from the marinade. Wipe off any excess marinade.
3 To make the glaze, put the leftover marinade in a saucepan and place over medium-low heat. Simmer for a few minutes or until it becomes slightly thick.
4 Prepare the grill for direct grilling and preheat two heat zones (medium and high).
5 Place the chicken on the hot grate and grill over the medium heat zone for 5 to 7 minutes on each side. Shortly before the chicken wings are done move to the high heat zone. Turn the chicken wings a few times and baste regularly with the hoisin honey glaze until both sides are evenly done and the skin becomes crispy.