|
Menu |
 BBQ Smoking and Grilling |
 Helpful BBQ and Smoker Information |
 Recipes for your BBQ  My Smoker! |
|
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||
Tom's Personal Smoker and Grilling
Barbeque Web Page
|
 |
 |
 |
|
 |
For the chicken wings:
|
18 |
|
whole chicken wings (about 4 pounds) |
|
2 |
|
tablespoons soy sauce |
|
2 |
|
tablespoons dry sherry wine |
|
2 |
|
tablespoons vegetable oil |
|
1 |
|
tablespoon sesame oil |
|
2 to 3 |
|
drops hot sauce |
For the sauce:
|
3 |
|
tablespoons vegetable oil |
|
1 |
|
teaspoon minced fresh ginger |
|
1 |
|
green onion, chopped |
|
1/2 |
|
cup chicken broth |
|
3 |
|
tablespoons dark soy sauce |
|
2 |
|
tablespoons packed brown sugar |
|
1 |
|
teaspoon chili powder |
|
1/4 |
|
teaspoon crushed red pepper |
|
3 |
|
teaspoons cornstarch |
|
1 |
|
tablespoon dry sherry wine |
To make chicken wings: Cut off and discard small wing tips from chicken wings. Cut each wing at the joint to make 2 sections. In a small bowl combine soy sauce, wine, vegetable oil, sesame oil, and hot sauce. Place chicken wing pieces in a large plastic resealable bag. Pour marinade over chicken; close bag and marinate in refrigerator for 1 hour.
Meanwhile, make the sauce: In a small saucepan heat oil. Add ginger and green onion; cook 1 minute or until browned. Add chicken broth, soy sauce, brown sugar, chili powder, and red pepper. Bring to a boil. Dissolve cornstarch in wine; add gradually to liquid, stirring constantly until slightly thickened. Keep warm.
Remove chicken wings from marinade; discard marinade. Place chicken wings in center of cooking grate. Grill 15 minutes or until tender, turning once halfway through grilling time. Brush with sauce. Continue grilling 2 to 3 minutes, turning once halfway through grilling time. Serve with remaining sauce for dipping.
Makes 6 servings or 18 appetizers.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
