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Grilled Chicken Wings With Hong Kong Spices / Shek O Wings |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Chicken Wings With Hong Kong Spices / Shek O Wings recipe on the web!!CHINA Advance Preparation: 6 to 24 hours for marinating the chicken Special Equipment: 12 long bamboo skewers, soaked for 1 hour in cold water to cover and drained The seaside community of Shek O lies on the far side of Hong Kong Island, perhaps a half hour drive from the forest of skyscrapers. But the distance might be better measured in centuries than in kilometers. Here, on this island of relentless urban sprawl and frenzied economic development, is a bohemian seaside community with narrow streets, laid-back bars and open-air restaurants, and beaches that are crowded on Sundays with family picnickers. Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. The grills themselves are ingenious fabrications of chicken wire and rebar (the ribbed metal bars used for reinforcing concrete). The most popular food for grilling is chicken wings, which are marinated in soy sauce and honey. As elsewhere in Asia, the wings are spread open on the skewers like a zigzag to expose the maximum surface area to the fire. __ chicken wings, whole (2 1/2 to 3 pounds) ___ c soy sauce ___ c honey _ tbs ginger, minced, fresh _ clove garlic, minced _ scallion, very finely chopped _ tsp Chinese five-spice powder 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade. 2. Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally. 3. Preheat the grill to medium-high. 4. When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grill grate and arrange the wings on the hot grate. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings as they cook with the reserved marinade. Don’t baste during the last 3 minutes of grilling. 5. Transfer the wings to a serving platter and serve at once. Makes 12 whole wings; serves 4 to 6 as an appetizer Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vietnamese Beef Jerky / Thit Bo Kho Indonesian Beef and Coconut Sates / Sate' Lalat Pastrami Grilled in Grape Leaves Dutch West Indian Chicken Kebabs / Boka Dushi Silver Paper Chicken Siagon Garlic-Lemongrass Wings Star Anise Wings Australian Beer-Barbecued Wings I Spicy Chile Wings Hong Kong Honey-Glazed Wings Grilled Chicken Wings With Hong Kong Spices / Shek O Wings Eat It and Beat It Wings Grilled Shrimp Dim Sum Shrimp Mousse on Sugarcane Grilled Snails / Escargots Grilles Grilled Eggplant Dip / Choka Dip Persian Eggplant Dip With Walnuts Middle Eastern Eggplant Puree With Tahini / Baba Ganooj Yogurt-Cucumber Salad With Mint / Cacik Grilled Provolone / Provolone Asado Grilled Quesadillas Flame-Roasted Tomatoes Goat Cheese Grilled in Grape Leaves Bacon Grilled Prunes Pancetta Grilled Figs Grilled Eggs With Vietnamese Seasonings Quail Egg Sates / Sate' Telor Fire-Charred Tomato Soup Grilled Corn Chowder Grileld Gazpacho |
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