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Hong Kong Honey-Glazed 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 Hong Kong Honey-Glazed Wings recipe on the web!!CHINA Advance Preparation: 2 to 4 hours for marinating the chicken Special Equipment: 12 long bamboo skewers, soaked for 1 hour in cold water to cover and drained Here’s a simple recipe for Hong Kongnstyle chicken wings. Brushing honey on during cooking creates an exceptionally crisp, sweet skin. __ chicken wings, whole (2 1/2 to 3 pounds) _ clove garlic, minced _ 1/2 tsp salt _ 1/2 tsp black pepper, freshly ground _ tsp Accent (MSG; optional) ___ c honey, for brushing 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. Place the wings in a large bowl and sprinkle with the garlic, salt, pepper, and Accent (if using). Turn the wings to coat with the seasonings, then cover and let marinate, in the refrigerator, for 2 to 4 hours. 2. Preheat the grill to medium high. 3. When ready to cook, oil the grill grate. Heat the honey just to warm in a small saucepan on the side burner of the grill, if you have one, or over low heat on the stovetop. Thread each chicken wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Arrange the wings on the hot grate and 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 during the last 4 minutes of grilling with the warm honey. 4. 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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