Sticky Chinese Chicken Wings
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons sliced green onion
1 tablespoons sliced Thai chilies
1/2 cup soy sauce
1/2 cup Hoisin sauce
1/2 cup Brandy (You can use Chinese rice wine or Sherry instead of the Brandy)
1/2 cup honey
1 tablespoon sesame oil
1 teaspoon Five spice powder
2 pounds chicken wings
Mix all ingredients except wings into a mixing bowl to make marinade.
Cut wings into three pieces through the joints. Discard wing tips, add remaining “drumettes” and “flats” to mixing bowl with marinade, making sure the marinade covers the wings. You can also buy wingettes pre-cut.
Let wings marinate in the refrigerator for at least 1 hour. If you have the time you can let them marinate overnight.
To cook you can either grill or roast in the oven.
To grill: Preheat grill to medium heat (350ºF) and grill for 40 minutes turning the wings once at the halfway point (20 minutes).
Oven method: Preheat oven to 350ºF. Arrange wings on a baking sheet lined with parchment paper and place baking sheet on the center rack. Cook for 1 hour, turning wings once at the halfway point (30 minutes).
Garnish with leftover slices of green onion and Thai chilies.