Grilled Chicken Wings With Hong Kong Spices Shek O Wings Recipes

GRILLED CHICKEN WINGS WITH HONG KONG SPICES (SHEK O WINGS)

Steps:

• Step 1: Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. ShareTweetPin14 Shares Step 2: Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until well combined. Set aside about half the marinade in a small bowl and cover and refrigerate it until you are ready to grill. Add the wings to the remaining marinade and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally. ShareTweetPin14 Shares Step 3: Set up the grill for direct grilling and preheat to medium-high. ShareTweetPin14 Shares Step 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. ShareTweetPin14 Shares Step 5: Brush and oil the grill grate. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. 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 with the reserved marinade as they cook. Reduce the heat if the wings start to burn. Don't baste the wings during the last 3 minutes of grilling. Transfer the grilled wings to a serving platter and serve at once. ShareTweetPin14 Shares

GRILLED CHICKEN WINGS WITH HONG KONG SPICES / SHEK O WINGS

Steps:

• 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

GRILLED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

HOT AND SPICY GRILLED CHICKEN WINGS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
• Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
• Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.

SPICY GRILLED CHICKEN WINGS

Steps:

• Place the pepper and salt in a medium bowl.
• Add the garlic cloves and crush into the salt and pepper to make a thick paste.
• Add the lemon juice, crushed red pepper, and hot sauce.
• Whisk in the olive oil slowly until well combined.
• Place the chicken wings in a large sealable plastic bag.
• Add the marinade and seal the bag tightly.
• Shake the bag well to coat.
• Refrigerate for 12-48 hours.
• Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
• Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
• Throw away the marinade.
• Serve hot, at room temperature, or chilled (see how versatile this is?).
• The wings can be refrigerated for up to 2 days before serving chilled, or reheated.

GRILLED HOT, SWEET AND STICKY CHICKEN WINGS

Steps:

• In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
• Rinse the chicken wings under cold water and pat dry with paper towels.
• Place in a large, resealable plastic bag and pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade.
• Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
• Remove the wings from the bag and discard the marinade.
• Lightly brush or spray the wings with olive oil.
• Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
• Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
• Serve hot with napkins.

GRILLED SPICY CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce.