Shanghai Sam’s Tiki Wings

shaghai sam's polynesian palace

gluten free

©2002

AuthorDartagnan
DifficultyIntermediate

"with dual method preparation; whether you indirect grill them or broil them, shanghai sam's tiki wings a huge hit at your next party!"

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Yields6 Servings
Prep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins
Chicken and Marinade
 3 lbs chicken wingstips cut, rinsed and well dried
 ¼ cup dark brown sugar, packed
 ¼ cup Kikkoman soy sauce
 2 tbsp sake or dry sherry
 ½ tsp onion juice
 ¼ tsp cayenne pepper
 4 medium cloves garlic, minced
Shanghai Sam's Tiki Sauce
 ¼ cup dark brown sugar, packed
 ¼ cup Kikkoman soy sauce
 2 tbsp fresh pineapple, finely chopped
 2 tbsp sake
 1 tbsp white wine vinegar
 1 tbsp naturally sweetened pineapple juice
 1 medium clove roasted garlic, minced
 1 tbsp cornstarch, dissolved in warm water
Garnish
 ½ tsp toasted sesame seeds
 ½ tsp black sesame seeds
 ½ cup dark green scallions, thinly sliced
Chicken and Marinade
1

Place the brown sugar, soy sauce, sake or sherry, onion juice, cayenne and garlic in a Food Saver marinade container - or - in a large resealable plastic bag and stir to combine. Add chicken and marinate for 2 cycles or seal bag pushing out air and mix well and marinate for 4-6 hours.

Grilling Method
2

Preheat indirect grill to 425°, cherry smoke if you have it.

3

Grill wings off direct heat about 13-15 minutes. Rotate and turn wings. Grill another 13-15 minutes until golden brown.

Oven Method
4

Preheat broiler to high and arrange a rack in the middle of the oven. Set a wire rack over a foil lined jelly roll pan or baking sheet. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack not touching. Discard the marinade.

5

Broil the chicken until a deep golden brown about 12 minutes. Remove from oven and, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, about 12 minutes more.

Shanghai Sam's Tiki Sauce
6

Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute.

To Serve
7

Transfer chicken to a large stainless bowl.

Drizzle sauce over wings and toss to coat well.

Sprinkle with the sesame seeds. Toss on scallions.

Serve immediately.

Ingredients

Chicken and Marinade
 3 lbs chicken wingstips cut, rinsed and well dried
 ¼ cup dark brown sugar, packed
 ¼ cup Kikkoman soy sauce
 2 tbsp sake or dry sherry
 ½ tsp onion juice
 ¼ tsp cayenne pepper
 4 medium cloves garlic, minced
Shanghai Sam's Tiki Sauce
 ¼ cup dark brown sugar, packed
 ¼ cup Kikkoman soy sauce
 2 tbsp fresh pineapple, finely chopped
 2 tbsp sake
 1 tbsp white wine vinegar
 1 tbsp naturally sweetened pineapple juice
 1 medium clove roasted garlic, minced
 1 tbsp cornstarch, dissolved in warm water
Garnish
 ½ tsp toasted sesame seeds
 ½ tsp black sesame seeds
 ½ cup dark green scallions, thinly sliced

Directions

Chicken and Marinade
1

Place the brown sugar, soy sauce, sake or sherry, onion juice, cayenne and garlic in a Food Saver marinade container - or - in a large resealable plastic bag and stir to combine. Add chicken and marinate for 2 cycles or seal bag pushing out air and mix well and marinate for 4-6 hours.

Grilling Method
2

Preheat indirect grill to 425°, cherry smoke if you have it.

3

Grill wings off direct heat about 13-15 minutes. Rotate and turn wings. Grill another 13-15 minutes until golden brown.

Oven Method
4

Preheat broiler to high and arrange a rack in the middle of the oven. Set a wire rack over a foil lined jelly roll pan or baking sheet. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack not touching. Discard the marinade.

5

Broil the chicken until a deep golden brown about 12 minutes. Remove from oven and, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, about 12 minutes more.

Shanghai Sam's Tiki Sauce
6

Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute.

To Serve
7

Transfer chicken to a large stainless bowl.

Drizzle sauce over wings and toss to coat well.

Sprinkle with the sesame seeds. Toss on scallions.

Serve immediately.

Shanghai Sam’s Tiki Wings