There are many recipes for barbecued chicken wings, but the ones I know are Chinese, and
usually they're really fried, not barbecued.
The problem I have with the recipes is getting the wings cooked to perfection all the way
through. They should fall off the bone, but usually they're still a little bit raw inside.
Cook them more and they just get burnt on the outside. My first approach was to steam them and then fry, deep fry
or barbecue them to get the correct outside texture. That works nicely, but I've found
another approach which gives more flavour, and I'm currently working on it. The big
difference from the earlier recipe is that I first fry and then boil the wings, which also
allows the use of honey.
Ingredients
| quantity |
|
ingredient |
|
step |
| 1 kg |
|
chicken wings |
|
1 |
|
|
| 15 g |
|
ginger |
|
2 |
| 20 g |
|
garlic |
|
2 |
| 40 g |
|
sherry |
|
2 |
| 30 ml |
|
light soya sauce |
|
2 |
| 40 ml |
|
dark soya sauce |
|
2 |
| 1 g |
|
five spice powder |
|
2 |
| 50 ml |
|
honey |
|
2 |
Preparation
-
Chop the chicken wings into three pieces:
-
Fry the wings in oil until lightly browned.
-
Blend the other ingredients in a blender, then pour over the wings, bring to the boil,
simmer for 30 minutes and allow to cool.
-
Fry, deep fry or barbecue.
The wings should keep well after cooking, so you can make a big batch, freeze them and
perform the final step at a later date.
