Phil Hartcher
TVWBB All-Star
As requested by Ken Klein
The following is the recipe for Honey and Soy Chicken Wings. These have a sweet and savory Asian flavour. Additional heat can be produced by addiong a splash or two of Tabasco or by the addition of chilli flakes.
Chicken Wings with Honey and Soy
2 kg chicken wings (4 ½ lb)
Marinade
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sweet chilli sauce
1 tablespoon of oyster sauce
1 tablespoon of hoi sin sauce (or use 2 tablespoons of oyster sauce)
1 teaspoon ground garlic flakes
1 teaspoon Chinese 5 spice
A splash of Tabasco (optional
Baste
3 tablespoons honey
Place marinade ingredients in a glass jug and microwave on high for 10 - 15 seconds (no longer) remove and stir thoroughly.
Cut the chicken wings at each joint and discard wing tips. Place the wing pieces and marinate in a zip lock bag, marinate in the refrigerator overnight. Alternately you can leave the wings whole for presentation and marinate.
Preheat the Q on high for 10 minutes. Place the wing pieces on a roasting trivet/rack on top of a doubled over sheet of aluminum and cook indirectly for about 25 minutes until cooked through. After 15 minutes and again after 20 minute brush the wings on both sides with honey. Instead of cooking on the Q this recipe can be done indirectly on a kettle using the same cooking times and method.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
The following is the recipe for Honey and Soy Chicken Wings. These have a sweet and savory Asian flavour. Additional heat can be produced by addiong a splash or two of Tabasco or by the addition of chilli flakes.
Chicken Wings with Honey and Soy
2 kg chicken wings (4 ½ lb)
Marinade
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sweet chilli sauce
1 tablespoon of oyster sauce
1 tablespoon of hoi sin sauce (or use 2 tablespoons of oyster sauce)
1 teaspoon ground garlic flakes
1 teaspoon Chinese 5 spice
A splash of Tabasco (optional
Baste
3 tablespoons honey
Place marinade ingredients in a glass jug and microwave on high for 10 - 15 seconds (no longer) remove and stir thoroughly.
Cut the chicken wings at each joint and discard wing tips. Place the wing pieces and marinate in a zip lock bag, marinate in the refrigerator overnight. Alternately you can leave the wings whole for presentation and marinate.
Preheat the Q on high for 10 minutes. Place the wing pieces on a roasting trivet/rack on top of a doubled over sheet of aluminum and cook indirectly for about 25 minutes until cooked through. After 15 minutes and again after 20 minute brush the wings on both sides with honey. Instead of cooking on the Q this recipe can be done indirectly on a kettle using the same cooking times and method.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”