Char Siu Chicken Wings

50 mins
Serves 4
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Directions

  1. 1Split the chicken wings into two even piles.
  2. 2Split the chicken wings into two even piles.
  3. 3Split the chicken wings into two even piles.
  4. 4Place one pile of chicken wings in a Ziploc bag labeled "#1 Homemade".
  5. 5Place one pile of chicken wings in a Ziploc bag labeled "#1 Homemade".
  6. 6Place one pile of chicken wings in a Ziploc bag labeled "#1 Homemade".
  7. 7Place the other pile in a Ziploc bag labeled "#2 Store Bought".
  8. 8Place the other pile in a Ziploc bag labeled "#2 Store Bought".
  9. 9Place the other pile in a Ziploc bag labeled "#2 Store Bought".
  10. 10In a small bowl, combine 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 3 minced cloves of garlic, 1 teaspoon grated ginger, 2 cubes of fermented bean curd, and 4 tablespoons of the liquid from the bean curd.
  11. 11In a small bowl, combine 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 3 minced cloves of garlic, 1 teaspoon grated ginger, 2 cubes of fermented bean curd, and 4 tablespoons of the liquid from the bean curd.
  12. 12In a small bowl, combine 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 3 minced cloves of garlic, 1 teaspoon grated ginger, 2 cubes of fermented bean curd, and 4 tablespoons of the liquid from the bean curd.
  13. 13Add 1 tablespoon of shaoxing wine and 1 teaspoon of Chinese five-spice to the bowl and mix well.
  14. 14Add 1 tablespoon of shaoxing wine and 1 teaspoon of Chinese five-spice to the bowl and mix well.
  15. 15Add 1 tablespoon of shaoxing wine and 1 teaspoon of Chinese five-spice to the bowl and mix well.
  16. 16Pour the homemade marinade into the bag labeled “#1 Homemade”.
  17. 17Pour the homemade marinade into the bag labeled “#1 Homemade”.
  18. 18Pour the homemade marinade into the bag labeled “#1 Homemade”.
  19. 19Squeeze out excess air and seal the bag.
  20. 20Squeeze out excess air and seal the bag.
  21. 21Squeeze out excess air and seal the bag.
  22. 22Add 3 teaspoons of store-bought char siu sauce to the bag labeled “#2 Store Bought”.
  23. 23Add 3 teaspoons of store-bought char siu sauce to the bag labeled “#2 Store Bought”.
  24. 24Add 3 teaspoons of store-bought char siu sauce to the bag labeled “#2 Store Bought”.
  25. 25Squeeze out excess air and seal the bag.
  26. 26Squeeze out excess air and seal the bag.
  27. 27Squeeze out excess air and seal the bag.
  28. 28Refrigerate both bags overnight.
  29. 29Refrigerate both bags overnight.
  30. 30Refrigerate both bags overnight.
  31. 31Place the Kettle Kone in the middle of the charcoal grate.
  32. 32Place the Kettle Kone in the middle of the charcoal grate.
  33. 33Place the Kettle Kone in the middle of the charcoal grate.
  34. 34Three-quarter fill the chimney starter with briquettes and light them.
  35. 35Three-quarter fill the chimney starter with briquettes and light them.
  36. 36Three-quarter fill the chimney starter with briquettes and light them.
  37. 37Once the briquettes are ashed over, dump them into the Kettle Kone.
  38. 38Once the briquettes are ashed over, dump them into the Kettle Kone.
  39. 39Once the briquettes are ashed over, dump them into the Kettle Kone.
  40. 40Carefully put the grill back in place and pop the lid back on, making sure all vents are wide open.
  41. 41Carefully put the grill back in place and pop the lid back on, making sure all vents are wide open.
  42. 42Carefully put the grill back in place and pop the lid back on, making sure all vents are wide open.
  43. 43Give the grill 10 minutes to warm up.
  44. 44Give the grill 10 minutes to warm up.
  45. 45Give the grill 10 minutes to warm up.
  46. 46Lightly spray the grill with cooking oil to create a non-stick surface.
  47. 47Lightly spray the grill with cooking oil to create a non-stick surface.
  48. 48Lightly spray the grill with cooking oil to create a non-stick surface.
  49. 49Place the marinated wings on the grill around the outside of the Kettle Kone.
  50. 50Place the marinated wings on the grill around the outside of the Kettle Kone.
  51. 51Place the marinated wings on the grill around the outside of the Kettle Kone.
  52. 52Place the lid back on the grill.
  53. 53Place the lid back on the grill.
  54. 54Place the lid back on the grill.
  55. 55Turn the lid a third of the way every 15 minutes during cooking.
  56. 56Turn the lid a third of the way every 15 minutes during cooking.
  57. 57Turn the lid a third of the way every 15 minutes during cooking.
  58. 58Cook until the wings reach an internal temperature of 74°C (165°F).
  59. 59Cook until the wings reach an internal temperature of 74°C (165°F).
  60. 60Cook until the wings reach an internal temperature of 74°C (165°F).

Ingredients

  • 1.2 kg separated chicken wings
  • 1.2 kg separated chicken wings
  • 1.2 kg separated chicken wings
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 3 cloves garlic, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon ginger, grated
  • 1 teaspoon ginger, grated
  • 2 cubes red fermented tofu
  • 2 cubes red fermented tofu
  • 2 cubes red fermented tofu
  • 4 tablespoons red bean curd
  • 4 tablespoons red bean curd
  • 4 tablespoons red bean curd
  • 1 tablespoon shaoxing wine
  • 1 tablespoon shaoxing wine
  • 1 tablespoon shaoxing wine
  • 1 teaspoon chinese 5 spice
  • 1 teaspoon chinese 5 spice
  • 1 teaspoon chinese 5 spice
  • 3 teaspoons Lee Kum Kee Char Siu Sauce
  • 3 teaspoons Lee Kum Kee Char Siu Sauce
  • 3 teaspoons Lee Kum Kee Char Siu Sauce
  • 1 Spray oil
  • 1 Spray oil
  • 1 Spray oil

Equipment

57cm (22" ) Weber KettleKettle Kone (Vortex)Chimney starterSpray oilZiploc bagsSmall bowlThermometer
Char Siu Chicken Wings | Clip Recipe