- 12 whole chicken wings (2 1/2 to 3 pounds)
- 1/2 cup soy sauce
- 1/3 cup honey
- 1 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 3 scallions, very finely chopped
- 2 tsp Chinese five-spice powder
- Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.
- Combine the soy sauce, honey, ginger, garlic, scallions and five spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally.
- Preheat the grill to medium high.
- When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grate and arrange the wings on the hot grate. Grill turning with tongs until the thicker wing sections are no longer pink near the bone. 12 to 16 minutes in all, brushing the wings as the cook with the reserved marinade. Don’t baste during the last 3 minutes of grilling.
- Transfer the wings to a a serving platter and serve at once.
From The Barbecue Bible by Steven Raichlen
Gray: These were good, and the marinade helps to give them a really nice golden color. I think it would make a great chicken kabob with pineapple and onions too. they were pretty easy to put together and we had a great time sharing them with friends.
Katie: While chicken wings aren’t my favorite thing, I was excited to try these with the unique spice combination! The marinade smelled so delicious! When I came home for lunch the day they were marinating the whole kitchen smelled wonderful. The marinade gave the chicken a delightful flavor that managed to keep the chicken wings fairly light. I still had trouble eating them, but only because I don’t like to yank the meat off with my teeth. I would prefer this on some chicken breasts, but if you like chicken wings, give this recipe a try!