Asian Chicken Wings on the BBQ Asian Chicken Wings on the BBQ The finger-staining staple that has kept the backyard barbecue alive for decades, these Asian-inspired chicken wings have a delightfully tangy kick which will liven up your grill and your tastebuds. Make them for friends, family, or gobble them up yourself! Categories: Savoury Dishes & Salads Dinner Lunch Golden Yellow Sugar Yields 30 – 35 wings Prep Time 20 minutes + 2 hours marinating times Cook Time 25 – 50 minutes Ingredients What you need for the wings 2 tbsp (14 g) Chinese five-spice powder 2 tsp (6 g) ground ginger 2 tsp (6 g) garlic powder 2 tsp (6 g) onion powder 2 tsp (12 g) salt 2 tsp (4 g) ground pepper 2 tsp (4 g) chili flakes 4 lbs (1.8 kg) whole chicken wings (about 30 – 35 pieces) 3 green onions, sliced, for garnish What you need for the sauce 1 cup (217 g) Redpath ® Golden Yellow Sugar 6 tbsp (90 ml) soy sauce 2 tbsp (30 ml) chili sauce (such as sriracha or sambal oelek) 2 tbsp (30 ml) rice wine vinegar 2 tbsp (30 ml) sesame oil Golden Yellow Sugar Instructions How to Prepare the Wings In a small bowl, whisk together all of the dry ingredients. Place chicken wings in a large bowl, add spice mixture and toss well to combine. Cover bowl with plastic wrap and chill in refrigerator for at least two hours, or overnight. How to Prepare the Sauce 1. In a small pot, whisk together all the sauce ingredients. Place over medium heat and bring to a boil for 3 minutes. How to Grill the Wings 1. Heat a grill on high for 15 minutes, then reduce temperature to medium (350°F/180°C). Brush grill with vegetable oil and set the wings on grill, thicker-skin side up. It may be necessary to cook the wings in batches (depending on the size of your grill). 2. Cover the grill and cook for 15 minutes. Turn and cook another 10 minutes, until wings are crispy and browned. If grilling in batches, place the cooked wings on a platter and tent them with aluminum foil. 3. While the wings are grilling, gently re-warm the sauce over low heat. This can be done on a cooler spot on the grill. 4. Place wings in a large bowl and pour the sauce overtop. Toss gently with tongs until the wings are evenly coated. 5. Place wings on a platter and garnish with sliced green onion. Serve immediately. CHEF'S TIPS This recipe works wonderfully with other cuts of chicken, such as drumsticks or thighs. Marinate chicken in the spice rub and grill until the meat reaches a minimum internal temperature of 165°F or 75°C. Continue recipe as directed. Chicken can be coated with the spice rub up to 48 hours in advance of grilling. Remove the chilled chicken 1 hour before proceeding with recipe.
