Why It Works
- Dusting wings with baking powder leads to crisp skin.
- The combination of hoisin, honey, ginger, soy sauce and five-spice powder creates a spicy, salty, sweet sticky coating.
My great love of wings has led me to concoct so many different wings that I've now lost track of how many there are in the arsenal. Not all wings are hits but these hoisin-glazed wings were some of the best I made all summer.
It all started when I had a grilled pizza party going. Though I had made my ultimate grilled buffalo wings to pair with the pies, I wanted to add a little variety and came across this recipe for hoisin wings. I adapted it for the grill, and gave it a whirl.
I started the wings off with Kenji's baking powder "trick" to crunchy skin—a step I never leave out anymore. Then over indirect heat, the wings crisped nicely, and right after pulling them off, I gave them a brushing of a primarily hoisin, honey, and soy sauce mixture, and set that glaze quickly over direct heat.
I love hoisin, so I was easily sold on these sweet and salty wings with a light Asian barbecue flavor. Luckily, all my guests agreed, with the wings disappearing so quickly that there were a few calls of remorse from those who were not quick enough to get their desired share.
October 19, 2012
3 pounds chicken wings, cut into drumettes and flats
1 tablespoon baking powder
1 teaspoon kosher salt
For the Glaze:
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon freshly grated ginger
1 teaspoon Chinese Five-Spice powder
1 teaspoon toasted sesame oil
1/3 cup finely sliced scallions
1 tablespoon toasted sesame seeds
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
In a small bowl, whisk together soy sauce, honey, hoisin sauce, garlic, ginger, five-spice powder, and sesame oil. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes. Brush wings all over with glaze. Move wings to hot side of grill and cook until browned all over, about 3 minutes per side.
Transfer wings to a platter. Garnish with scallions and sesame seeds. Serve immediately.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 22g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|