Char Siu Wings
These wings are inspired by Char Siu pork. You know, those little red pork skewers that you find at every Chinese buffet? The sauce and form of cooking is an old Cantonese tradition but has been adapted over the years to fit the American palate. While the traditional recipe calls for red bean curd or red fermented tofu, we’ve created a version with ingredients that are a little easier to find and will still resemble the flavors that you’re already used to.
12 wings, split into flats and drumettes, with tips removed
1/2 cup soy (we use dark soy)
1/2 cup Shao Hsing cooking wine
1/3 cup ketchup
1/3 cup honey
1/3 cup brown sugar
3 cloves garlic
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice
1/4 teaspoon red food coloring (gives it that authentic color!)
1 teaspoon cornstarch
1. Mix all ingredients except for the cornstarch and wings in a saucepan over medium heat until it combines and begins to steam.
2. Add the cornstarch and bring to a boil for 3 minutes
3. Remove the pan from the heat and cool for 20 minutes.
4. Place wings in a plastic bag, bowl, or whatever you like to marinade stuff in. Set aside 1/4 cup of the char siu sauce and pour the rest over the chicken.
5. Marinate overnight.
6. Preheat grill for indirect heat.
7. Place the wings over the indirect section grill, cover, and cook until internal temperature reaches 160º. Turn chicken every 5 minutes, and take care not to over caramelize the sugars in the sauce. Char Siu looks can be deceiving due to the color, so check that temp with a thermometer.
8. Once the wings are almost done, move the wings so they are directly over the hot portion of the grill until they reach 165º. This is where you want to char the wings. Don’t burn! Just char.
9. Remove wings from grill and let cool 5 minutes. Pour reserved 1/4 cup of sauce over them, toss, and serve.
Recommended beer pairing: Vienna Lager
Want more wing recipes? Check out our Honey Curry Wings!