We never get tired of chicken wings. Put a plate of chicken wings on the table, and they are gone before you know it. To pretend that we eat something else now and again, we make different tasting chicken wings all the time.
This time we made them a little Asian. With some garlic and ginger and the usual Eastern ingredients, you can put something else on the table.
As mentioned, there is garlic and ginger in the marinade. We use candied ginger. This ginger is softer, sweeter, and perfect for Asian dishes. To get a more intense garlic taste, we grate both the ginger and the garlic. Try it yourself.
With the ginger and garlic, we add sesame oil, oyster sauce, rice wine vinegar, and a generous spoonful of sambal oelek. Don’t be afraid that the chicken wings will be much too hot.
The heat flattens somewhat during preparation. If you don’t dare to go all the way, then you take sambal manis. This sambal is a bit milder by itself.
Half of the marinade goes to the chicken wings, and the other half is kept to baste the chicken wings with.
The chicken wings can now indirectly on the barbecue. The temperature of the grill is around 120 to 150°C (250 to 300F). At least not higher. Otherwise, the sugars in the marinade will burn. You leave the chicken wings on the grill for at least 45 minutes.
The chicken wings are at their best when the core temperature is about 85°C (185F). Around 80 degrees (175F), they are ready to be basted with the rest of the marinade. To be sure of the core temperature, you use a digital thermometer.
We heat the rest of the marinade and let it thicken a little with a few spoons of brown sugar. Make sure the sauce does not become too thick to spread. If the sauce sticks to the side of a spoon, then it has the right thickness.
Baste the chicken wings with the sauce and let it caramelize until the wings are nice and sticky. This is how we prefer our chicken wings.
Now you have a perfect snack for a Saturday evening. One kilo (2 pounds) of chicken wings is enough for 5. If you cut the wings in two parts, you will have 20 pieces or more.
- 1 kilo chicken wings (2.2 lbs)
- 2 balls stem ginger
- 2 cloves garlic
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 4 tbsp brown sugar
- 2 tbsp sesame seeds
- Make the marinade by grating the ginger and the cloves of garlic. Throw in the soy sauce, oyster sauce, sesame oil, and rice wine vinegar.
- Pour half of the marinade with the chicken wings and keep the other half.
- Let the chicken wings marinate in the fridge for 2 to 5 hours.
- Prepare a barbecue with indirect heat at a temperature of 120 to 150°C (250 to 300F).
- Place the chicken wings on the cooler side of the grid and close the lid.
If the chicken wings have reached a core temperature of about 80°C (175F) in 45 minutes to an hour, you can baste them with the rest of the marinade.
- Warm the leftover marinade and let the 4 tablespoons of brown sugar dissolve in it. Allow the sauce to thicken a bit so that it is easy to spread.
- Allow the chicken wings to caramelize slightly under direct heat until the sauce has become sticky and then remove the wings from the barbecue.
- Sprinkle them with some sesame seeds, and they are ready to serve.