If you're not going to barbeque these chicks, then roasting in the oven at 180C for 30-40 minutes till golden brown works well too. For a deeee-lish beer snack, deep fry the wings and serve with a sweet Thai chilli sauce.
Smoky, spicy, caramelly and absolutely to die for, the trouble of starting up the barbeque will be well worth it.
For 8 wings with drumlet attached:
- 2 tbsp peanut oil
- 1 tsp sesame oil
- 2 tbsp chinese rice wine
- 1 tbsp honey
- 1 tsp five spice powder
- Freshly ground black pepper
- 2 tbsp ginger juice (Pound ginger and squeeze out juice. Ginger is a natural meat tenderizer so your chicken wings will be melting off the bone when cooked. Plus it gives it a spicy zing.)
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp Japanese teriyaki sauce (optional)
Wash and dry chicken wings and marinade with all ingredient except the soy and teriyaki sauces. Cover with cling wrap or place in airtight container and marinate for at least 3-4 hours, or overnight ideally.
The reason why you should only add the soy sauce or any salt to any marinated meat just before cooking is that salt leaches the juices out from the meat and causes it to toughen. Now you know.
Before cooking, add soy sauce and skewer onto metal or wet bamboo skewers. Soaking the skewers in water prevents it from burning when on the barbeque. Skewering them opens out the wings and helps the meat get crisp and brown evenly. It also makes for faster cooking which is always welcome at a barbeque.
As you barbecue the wings, use the leftover marinade to baste for extra flavour.
See the rest of the BBQ Bonanza menu here:
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