Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San1 Goeng1 Siu1 Haau1 Gai1 Jik6)

This recipe was adapted from that published in Saveur Magazine, June/July 2013 issue in the article, “Fire in the Belly”. The original recipe was for lamb skewers and the Grilled Xinjiang-Style Lamb Rib Chops (新疆燒烤羊扒, San¹ Goeng¹ Siu¹ Haau¹ Joeng⁴ Paa⁴) recipe was the first adaptation. The spice paste, consisting of red chili flakes, cumin, Sichuan peppercorns, and oyster sauce would go well with any meat. I left out the skewers and the lamb, and substituted chicken wings for this recipe variation. The article makes the point that a very hot fire is used for cooking, so I piled the charcoal into one-half of the grill to place the coals as close to the grill surface as possible. You may have to increase or decrease the cooking time depending upon the heat of your grill.

Enjoy!

Ingredients

2 lbs.	1 kg.	Chicken wings (鷄翼, gai1 jik6)
4 Tbs.	60 ml.	Dried red chili flakes (指天椒, zi2 tin1 ziu1)
2 Tbs.	30 ml.	Whole cumin (孜然, zi1 jin4)
2 Tbs.	30 ml.	Whole Sichuan peppercorns (花椒, faa1 ziu1)
1 tsp.	5 ml.	Salt (鹽, jim4)
3 cloves	3 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Lee Kum Kee brand premium oyster sauce (蠔油, hou4 jau4) or equivalent
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
3 Tbs.	45 ml.	Oil

 

Equipment

		Garlic press
		Spice or coffee grinder
		Tongs
		Paper towel coated with oil
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)

1. Place the dried red chili flakes, the whole cumin and Sichuan peppercorns, and salt into a spice or coffee grinder. Grind the spices and place the ground spices into a large covered container that will hold all the chicken wings. Crush the garlic in a garlic press and add to the spice mixture. Add the Lee Kum Kee brand premium oyster sauce or equivalent, Shaoxing rice wine or dry sherry, and oil to the spice mixture and mix all the ingredients together to form a paste in the large container.
2. Coat each chicken wing in the spice paste. Allow the chicken wings to marinate in the spice paste for at least one hour or overnight in the refrigerator. If marinating the chicken wings overnight, take it out of the refrigerator at least one hour before cooking. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly.
4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grate with the coals (the “hot” side) will be used to grill and cook the chicken wings and the side without the coals (the “cool” side) will be used for smoking the chicken wings. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Clean the grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the chicken wings from sticking. Place the chicken wings on the hot side of the grate, being careful not to crowd the hot side of the grate. If there are more chicken wings than grate space, grill the chicken wings in batches. Cooking time may need to be increased or decreased depending upon the heat of your grill. Allow the chicken wings to brown for 5-7 minutes uncovered. Flip the chicken wings over and allow to brown for another 5-7 minutes uncovered. Move the chicken wings to the cool side of the grill when cooking is complete before adding the next batch and repeating the browning procedure.
6. Cover the grill and allow to smoke for 3 minutes. Remove the chicken wings from the grill and allow to rest for at least 5 minutes before serving.