One of my favourite things to do with my friends is to go for wings and a pint. There's just something about the atmosphere that I love regardless if there is a game on or not. However, I recently started to have an abhorrent reaction to my beloved late night bar food... heart burn. I've spent nights chewing on Tums until the sun has welcomed in a new day. For the love of wings, I knew I had to come up with something that allowed me to enjoy them responsibly again. Since, my stomach apparently has started to hate delicious deep fried saucy animal limbs. I got to work and this is what I came up with. BBQ wings with a balanced sauce inspired by some of my favourite American Chinese dishes. This dish is smokey, sour, sweet, and spicy; which is everything you want in a wing, right?
I paired this with steamed rice and delicious lime pickled daikon and carrots. For that recipe click here.
2 Pounds of Chicken Wings
1 Green Onion Sliced thinly on an angle
Juice of 2 Oranges
Zest of 1 Orange
3 Cloves Garlic, Minced
2 Tablespoons Ginger, Minced
3 Chilies Crushed
1 Tablespoon Soy Sauce
1/2 Tablespoon Hoisin Sauce
1 1/2 Tablespoon Vinegar
4 Tablespoon Brown Sugar
1/2 Cup Water
1 Tablespoon Cornstarch
In a large bowl mix together the juice and zest of 1 orange, garlic, ginger, crushed chilies, soy sauce, 2 tablespoons of brown sugar and hoisin sauce. Mix until sugar is dissolved and all ingredients are well combined. Rinse chicken wings under cold water and add into marinade. Marinate for 2-24 hours.
Preheat BBQ on high heat. Take chicken wings out of marinade and rinse with water again and let air dry. Strain the marinade through a fine sieve into a small pot. Bring marinade up to a simmer and add in the remaining orange juice, brown sugar, and vinegar. In another small bowl mix together water and cornstarch well. Once the sauce is reduced by a third add in water and cornstarch and mix well. Once thickened, take off of heat. Grill chicken wings on high heat until all sides are seared well. Once done, turn down the heat to medium low and cook using indirect heat (1 side of the BBQ is on while the other side is off.) Placing the wings on the side that is not on, close the lid and cook for 20-30 min. or until the internal temperature is 165 F.
Plate with steamed rice and Pickled Daikon and Carrots. Drizzle with sauce and top with freshly chopped green onions.