Steven Raichlen's Barbecue! Bible


Honey Soy Chicken Wings

  • Advance Prep: 4 to 6 hours for marinating the chicken wings.

  • Yield: Serves 4
  • Equipment: 12 8- to 10-inch bamboo skewers
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  • 3 pounds large whole chicken wings (about 12 whole wings)
  • 2 to 3 tablespoons vegetable oil or more sesame oil for basting

For the marinade:

  • 1/2 cup light (regular) soy sauce
  • 1/2 cup dark (sweet) soy sauce (or more light soy sauce)
  • 1/2 cup honey (6 tablespoons if not using dark soy sauce)
  • 1/2 cup Asian sesame oil
  • 1/2 cup Chinese rice wine, sake, or dry sherry
  • 4 1/4-inch thick slices fresh ginger, crushed with the side of a cleaver
  • 1 teaspoon five-spice powder (or aniseseed)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 3 scallions, trimmed, white and green parts thinly sliced crosswise

For serving (optional):

  • 1/2 cup hoisin sauce
  • 1/2 cup sriracha, or your favorite hot sauce

Step 1: Make one or two deep slashes to the bone in the top (the thickest part) and middle segment of each wing. Place the wings in a large nonreactive mixing bowl.

Step 2: Make the marinade: Combine the soy sauces, honey, sesame oil, rice wine, ginger, five-spice powder, pepper, and cinnamon and mix well. (I like to mix with my hands.)

Step 3: Marinate the chicken, covered, in the refrigerator for 4 to 6 hours, turning the pieces several times.

Step 4: Set up your grill or smoker for smoking/indirect grilling and preheat to 340 degrees (if your smoker will go that high; if not, smoke longer). Drain the chicken wings. Thread each wing on a bamboo skewer, piercing through the meatiest sections and stretching the wings out as far as possible. Arrange skin-side down on the grate over the drip pan or on the smoker racks away from the heat.
Smoke the wings until crisp-skinned, darkly browned, and cooked through, about 1 hour. Start basting the wings with the vegetable oil after 30 minutes and baste several times during cooking.

Step 5: In the meantime, combine equal parts of hoisin sauce and sriracha for serving. (Divide among 4 small bowls.)

Step 6: Serve the wings with the sauce.

Tips:

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