Beijing-Style Chicken Wings (北京鷄翼, Bak1 Ging1 Gai1 Jik6)

This recipe was updated on 04 May 2015. Some instructions and ingredient quantities were changed.

This recipe was adapted from the Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) recipe at saveur.com. The original recipe used skewers since that’s how the wings are cooked on the streets. I omitted the skewers, but didn’t change the method the wings are cooked – quickly over hot coals until charred. I also used chili garlic sauce in the spice paste, where the original uses a chili oil after cooking, to produce the spicy hot taste of the wings. The spicing of this recipe is similar to that used in the Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San¹ Goeng¹ Siu¹ Haau¹ Gai¹ Jik⁶) recipe.

Enjoy!

Ingredients

3 lb.	1.5 kg.	Chicken wings (雞翼, gai1 jik6), about 12 wings
4 Tbs.	60 ml.	Whole Sichuan peppercorns (花椒, faa1 ziu1)
2 tsp.	10 ml.	Whole black peppercorns (黑椒, hak1 ziu1)
1 tsp.	5 ml.	Salt (鹽, jim4)
8 cloves	8 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
4 Tbs.	60 ml.	Canola oil (芥花油, gaai3 faa1 jau4)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

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

 

Instructions

Huy Fong Foods Brand
Chili Garlic Sauce
(蒜蓉辣椒酱,
syun3 jung4 laat6 ziu1 zoeng3)

1. Place the whole Sichuan and black 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 Huy Fong Foods brand chili garlic sauce or equivalent, soy sauce, Shaoxing rice wine or dry sherry, and canola and sesame oil to the spice mixture and mix all the ingredients together to form a paste in the container.
2. The wing tips can be optionally cut from the chicken wings. I usually do not remove the wing tips, but removing them makes cooking easier. Coat each chicken wing in the spice paste. Allow the wings to marinate in the spice paste for at least one hour or overnight in the refrigerator. If marinating the 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 grill with the coals (the “hot” side) will be used to grill the wings and the side without the coals (the “cool” side) will be used for smoking the 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 grill 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 grill, being careful not to crowd the grill grate. If there are more wings than grate space, grill the chicken in batches. Depending upon the heat of your grill, cooking time may need to be increased or decreased, but the wings should be charred. Allow the chicken to brown for 3 to 5 minutes uncovered. Flip the wings over and allow to brown for 3 to 5 minutes uncovered. Move the chicken 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 5 minutes. Remove the chicken wings from the grill and allow to rest for at least 5 minutes before serving.