HONEY AND SOY SPIT-ROASTED CHICKEN WINGS
Source: Planet Barbecue by Steven Raichlen (Workman Publishing, 2010)
Method: Indirect grilling or spit-roasting
Serves: 4
Advance Preparation: 4 to 6 hours for marinating the wings
3 pounds whole chicken wings (about 12 large whole wings)
1/2 cup soy sauce
1/4 cup honey
1/4 cup Asian (dark) sesame oil
1/4 cup Chinese rice wine, sake, or dry sherry
3 tablespoons oyster sauce (optional)
2 slices (1/4-inch thick) peeled fresh ginger, crushed with the side
of a cleaver
1 teaspoon five-spice powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 to 3 tablespoons vegetable oil
1/4 cup hoisin sauce (optional)
1/4 cup Asian chile sauce, such as Thai Sriracha (optional)
You'll also need: A rotisserie with a flat basket attachment (optional)
Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive mixing bowl.
Make the marinade: Place the soy sauce, honey, sesame oil, rice wine,
oyster sauce, if using, ginger, five-spice powder, pepper, and
cinnamon in a mixing bowl and mix well. Add the marinade to the wings
and stir to coat. Let the chicken wings marinate in the refrigerator,
covered, for 4 to 6 hours, turning them several times.
To grill: Drain the wings well, discarding the marinade before grilling.
If you are using a rotisserie, spread the wings out and place them in
the basket. Alternatively, you can skewer the wings crosswise on a
single spit rotisserie. Set up the grill for spit-roasting following
the manufacturer's instructions and preheat to high. When ready to
cook, attach the spit to the grill and turn on the motor. Spit-roast
the wings until they are crisp-skinned, darkly browned, and cooked
through, about 30 minutes. Start basting the wings with the vegetable
oil after 15 minutes, and baste them several times as they grill.
If you are using the indirect method, set up the grill for indirect
grilling, place a drip pan in the center, and preheat the grill to
medium. Arrange the chicken wings skin-side up in the center of the
grate over the drip pan and away from the heat, stretching the wings
out as far as possible. Cover the grill and grill the wings until they
are crisp-skinned, darkly browned, and cooked through, 30 to 40
minutes.
Start basting the wings with the vegetable oil after 15 minutes, and
baste them several times as they grill.
To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.
Transfer the wings to a platter or plates. Normally, they're so
flavorful you won't need a sauce, but sometimes they're served with
hoisin sauce and chile sauce. Place 1 tablespoon of each side by side
in each of 4 tiny bowls. Mix the two sauces together with the tip of a
chopstick and use as a dip for the wings
LOUISVILLE WINGS
Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Indirect grilling
Serves: Makes about 18 wings, serving 6 to 8 as an appetizer
Advance preparation: 4 to 5 hours for curing and marinating the wings
18 whole chicken wings (about 4 pounds)
2 tablespoons lemon pepper
2 tablespoons sweet paprika
Coarse salt (kosher or sea)
10 tablespoons (1 1/4 sticks) salted butter
5 cloves garlic, finely chopped
2/3 cup Dijon mustard
2/3 cup Tabasco sauce or your favorite hot sauce (Red Devil or Crystal
brand sauces are less hot)
2/3 cup fresh lemon juice
2/3 cup bourbon (or substitute apple juice)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
You'll also need:
1-1/2 cups wood chips or chunks (preferably hickory), soaked for 1
hour in water to cover, then drained
Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive bowl and
toss them with the lemon pepper, paprika, and 2 tablespoons of salt.
Let the wings cure in the refrigerator, covered, for 1 hour.
Melt the butter in a nonreactive saucepan over medium heat. Add the
garlic and cook until it is fragrant and sizzling but not brown, about
3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown
sugar, and black pepper. Season with salt to taste. Bring the bourbon
mixture to a boil and let boil for 3 minutes, then let cool to room
temperature. You'll use this for the marinade and sauce.
Pour half of the bourbon mixture over the wings and toss to mix. Let
the wings marinate in the refrigerator, covered, for 3 to 4 hours. Set
the remaining sauce aside.
Set up the grill for indirect grilling and preheat to medium. If using
a gas grill, place all of the wood chips or chunks in the smoker box
or in a smoker pouch and run the grill on high until you see smoke,
then reduce the heat to medium. If using a charcoal grill, place a
large drip pan in the center, preheat the grill to medium, then toss
all of the wood chips or chunks on the coals.
When ready to cook, drain the marinade from the wings and discard the
marinade. Brush and oil the grill grate. Place the wings in the center
of the hot grate, over the drip pan and away from the heat, and cover
the grill. Cook the wings until golden brown and cooked through 30 to
40 minutes.
During the last few minutes of cooking, move the wings a few at a time
so that they are directly over the heat, and leaving the grill
uncovered, cook them until crackling crisp, 1 to 2 minutes per side.
Transfer the grilled wings to a platter or plates and serve at once
with the remaining sauce. Provide hot wet towels for sticky fingers.
IRANIAN SAFFRON LEMON CHICKEN WINGS
Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Indirect grilling
Serves: 4
Advance preparation: 6 to 24 hours for marinating the wings
1 teaspoon saffron threads
1 medium onion, peeled and grated
1 cup plain Greek-style whole milk yogurt, such a Fage brand
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
18 chicken wings (about 4 pounds)
4 tablespoons (1/2 stick) salted butter
3 tablespoons pomegranate molasses (optional), for serving
3 tablespoons chopped fresh flat-leaf parsley (optional), for serving
2 lemons, cut into wedges, for serving
You'll also need: Flat metal skewers (optional)
Prepare the marinade and wings: Place the saffron threads and 2
tablespoon of hot water in a small bowl and let the saffron soak for
about 4 minutes. Transfer half of the saffron and water mixture to a
small bowl and set it aside for the glaze.
Grate the onion on the coarse holes of a box grater into a large
nonreactive mixing bowl. Add the yogurt, salt, pepper, and remaining
soaked saffron and stir to mix. Gradually whisk in the 1/4 cup of
lemon juice and the olive oil. Taste for seasoning, adding more salt
and/or pepper as necessary; the mixture should be highly seasoned.
Rinse the chicken wings under cold running water and blot them dry
with paper towels. Cut the chicken wings in half, cutting off and
discarding the tips. Add the wings to the marinade and stir to coat.
Let the wings marinate in the refrigerator, covered, for at least 6
hours, or as long as overnight, stirring them every few hours.
The longer the wings marinate, the richer the flavor will be.
Make the glaze: Melt the butter in a saucepan over medium-high het.
Add the reserved saffron and water mixture and the remaining 2
tablespoons of lemon juice and let the glaze simmer until blended and
flavorful, about 2 minutes.
To grill: Drain the wings, discarding the marinade, before grilling.
Set up the grill for indirect grilling, place a drip pan in the
center, and preheat the grill to medium. When ready to cook, brush and
oil the grill grate. Arrange the chicken wings skin-side up in the
center of the grate over the drip pan and away from the heat. Cover
the grill and grill the wings until they are crisp and golden brown
and cooked through, 30 to 40 minutes. Once the wings start to brown,
start basting them with the saffron glaze. Baste the wings several
times.
To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.
Transfer the grilled chicken wings to a platter and pour any remaining
saffron glaze over them. Drizzle the pomegranate molasses, if using,
over the wings and sprinkle them with parsley, if using. Serve the
wings at once with the lemon wedges.
