Simple Char Siu Chicken Wings
July 6, 2009 § 8 Comments
Just a quick post today. Fitting because this dish is quick and easy. I was pretty busy during the Independence weekend so when it came time to BBQ’ing something, I brain-farted and came up blank. After digging through the freezer, I decided on chicken wings since we just had ribs earlier in the week.
I decided to use a reliable sauce that required no cooking/reduction or a trip to the grocery store. Just mix the ingredients, marinade for a few hours and then BBQ. The main ingredients are Lee Kum Kee Char Siu Sauce and Chili Garlic Sauce, both of which I keep on hand.
I used about half a jar of the Char Siu Sauce for 4 lb of chicken wings and a good 3 heaping tablespoon of the chili garlic sauce. I also add in about 1 tablespoon of sesame oil, sliced green onions (scallions). I like it on the sweet side but if you want to cut some of the sweetness of the char siu sauce, add a bit of soy sauce to it. But remember, this is char siu so it’s suppose to be on the sweet side. You can also leave out the chili garlic sauce if you don’t want it spicy or substitute it with some other chili that you like. The spiciness works really well with the sweetness of the char siu sauce.
Mix well with the wings (works great with drumsticks and thighs too) and marinade for at least 3 hours in the refrigerator. Take it out of the fridge about 15-20 minutes before you’re ready to grill them. Since chicken skin tends to stick to grills, I brush the grill with Canola oil right before I put the wings on. I keep the grill around 375 degrees and grill the wings with offset heat for about 10 minutes each side. Depending on how “charred” the skin is after grilling both sides and the wings are cooked through, I sometimes turn one of the burners on high and char the skin a little bit more until they are crispy.
Then the only thing left is to serve them up with your favorite sides. In our case, we had Boston baked beans and fresh corn on the cob. These wings can also be served as an appetizer rather than a main dish. Either way, they are simple to make and finger smacking delicious.