Grilled Chili Garlic Sauce Hard Apple Cider Black Pepper Turkey Wings (燒烤蒜蓉辣椒酱蘋果酒黑椒火雞翼, Siu1 Haau1 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Ping4 Gwo2 Zau2 Hak1 Ziu1 Fo2 Gai1 Jik6)

I used a bottle of hard apple cider, chili garlic sauce, and soy sauce as the basis for the marinade for this grilled turkey wing recipe. You can of course use regular apple cider in place of the hard apple cider; just use whatever’s available. The marinade is discarded and freshly ground black pepper is used to coat the turkey before grilling.

Enjoy!

Ingredients

2-4	2-4	Turkey wings (火雞翼, fo2 gai1 jik6), separated into individual parts
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
3 Tbs.	45 ml.	Huy Fong Foods Brand Chili Garlic Sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
12 oz.	355 ml.	One bottle hard apple cider (蘋果酒, ping4 gwo2 zau2)
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)
		Freshly ground black pepper (黑椒, hak1 ziu1) to coat the turkey

Equipment

		Garlic press
4 qt.	3.8 L.	Covered bowl
		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. Separate the turkey wings into its individual parts. Marinate the turkey in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Huy Fong Foods Brand Chili Garlic Sauce or equivalent, hard apple cider, soy sauce, ground white pepper, and sesame oil. If marinating the turkey overnight, take it out of the refrigerator at least one hour before cooking.
2. Discard the marinade and remove as much liquid from the surface of the turkey (a paper towel to blot the turkey wings works well). Coat the turkey surfaces with freshly ground black pepper.
3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the smoking wood (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
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 turkey and the side without the coals (the “cool” side) will be used for smoking the turkey. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the turkey from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Place the turkey wings on the cool side of the grill, cover the grill, and indirect heat will be used to roast and smoke the turkey wings for 10-15 minutes. The temperature of your fire and previous experience with your grill will determine the total cooking time for the turkey wings.
6. Uncover the grill and move the turkey wings to the hot side of the grill for 1½-2 minutes to produce the grill marks. Turn the turkey wings over and repeat the procedure to produce the grill marks on the other side. Due to the high sugar content of the hard apple cider, take care not to burn the turkey wings during this phase of the grilling. Remove the turkey wings from the grill and allow to rest for 5 minutes before serving.