©2002
AuthorDartagnan"with dual method preparation; whether you indirect grill them or broil them, shanghai sam's tiki wings a huge hit at your next party!"
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.
Preheat indirect grill to 425°, cherry smoke if you have it.
Grill wings off direct heat about 13-15 minutes. Rotate and turn wings. Grill another 13-15 minutes until golden brown.
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.
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.
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.
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
Directions
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.
Preheat indirect grill to 425°, cherry smoke if you have it.
Grill wings off direct heat about 13-15 minutes. Rotate and turn wings. Grill another 13-15 minutes until golden brown.
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.
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.
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.
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.