Description
Soy-honey marinated chicken wings grilled over direct heat until crisp, then tossed in a spicy chile-honey glaze.
Ingredients
Wings
- 5 pounds chicken wings
Marinade
- 1/2 cup peanut oil (or vegetable oil)
- 1 cup soy sauce
- 4 tablespoons honey
- 4 garlic cloves, minced or pressed (or 1 tablespoon garlic powder)
- 1 inch piece of ginger, grated (or 1 teaspoon ground ginger)
Glaze
- 1/2 cup reserved marinade
- 1 tablespoon chile paste, such as Huy Fong sambal oelek (optional, or to taste)
- 2 tablespoons honey
Instructions
- Marinate the wings: 1 to 2 hours before cooking, cut the wings into tips, flats and drumettes (save the tips for stock), and put the flats and drumettes in a gallon zip-top bag. Whisk the marinade ingredients together, and reserve 1/2 cup for the glaze. Pour the rest over the wings, squeeze out the air, seal, and refrigerate, turning occasionally.
- Make the glaze: In the largest bowl you have, whisk the reserved marinade with the chile paste and honey. Set aside.
- Prepare the grill: Set up your grill for direct medium to medium-low heat. On a charcoal kettle, light a chimney 3/4 full of charcoal, and when it's covered with ash, spread the coals out widely, with gaps between them. Leave a small area with no coals as a safe zone.
- Grill the wings: Take the wings out of the marinade, and grill over the coals, turning every 2 minutes and moving them around to avoid flare-ups, until cooked through and crisp, 10 to 15 minutes.
- Glaze and serve: Whisk the glaze, add the wings to the bowl, and toss to coat. Let rest for 5 to 10 minutes, toss again, and serve.
Notes
Equipment: A grill (I use a Weber kettle) and a large bowl for tossing the wings.
This isn't a recipe for the easily distracted - the dripping fat causes flare-ups, and the wings need almost constant attention. The price of non-burnt wings is eternal vigilance.
This is easier on a gas grill - you get even medium-low heat with far fewer flare-ups.
Don't marinate the wings for more than 2 hours - the soy sauce works like a brine, and they'll get too salty.
Save the wing tips in a bag in the freezer for pressure cooker stock.
Buffalo wings: Skip the ginger and use vegetable oil in the marinade. Toss with the Buffalo wing sauce from my grill roasted chicken wings.
Teriyaki wings: Toss with the teriyaki sauce from my grill roasted chicken wings.
Barbecue wings: Skip the ginger and use vegetable oil in the marinade. Toss with barbecue sauce.
- Prep Time: 20 minutes
- Marinate: 1 hour
- Cook Time: 15 minutes